Low-Cal Rich Cheesecake

1. 1

   Put the cream cheese into a container, cover with plastic wrap, and microwave at 500 W for 50-60 seconds to soften.

2. 2

   Stir with a whisk.

3. 3

   Add the sugar and stir until smooth.

4. 4

   Add the egg and mix it in.

5. 5

   Mix in the yogurt and marmalade.

6. 6

   Add in the sifted flour and mix it in well.

7. 7

   Pour the batter into a parchment paper-lined baking pan.

8. 8

   Bake for 40-50 minutes in a preheated 180C oven.

9. 9

   If you stick a skewer into the center and the batter doesn't stick to it, then it's done baking.

10. 10

    This cheesecake is very fluffy and soft just out of the oven.

11. 11

    Let it cool while in the pan.

12. 12

    Once it has cooled, place it in the refrigerator to chill completely (chill for half a day or more for best results).

13. 13

    You can also make it in a pound cake pan.

14. 14

    I used apricot jam this time.

15. 15

    I tried with a cookie base.

* Per serving · 4 servings · Values may vary.

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