Yogurt and Tofu Cheesecake – a delicious recipe with Yogurt, Silken, cheese, Sugar, Lemon juice, Eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine all the ingredients listed from the yogurt to the lemon juice.
2
Set aside 1 tablespoon of the sugar for later.
3
Crack the eggs into a bowl and whisk.
4
Position the bowl above a heat source for 1 minute while continuing to whisk, add the reserved sugar from Step 1, and whisk for another 2-3 minutes.
5
Once the eggs from Step 2 are fluffy, add the Step 1 mixture by mixing from the bottom of the bowl.
6
Add the flour and mix the same way.
7
Once there are no lumps in the batter, pour into the molds until about 80% full, and bake in a 180 degrees C oven for 35-40 minutes.
8
It's easier to remove the cheesecakes from their molds once they have cooled.
9
Wrap in plastic wrap and chill in the fridge.
10
They're best consumed the next day as it gives the flavors a chance to settle.
203
kcal
Calories
8
g
Fat
23
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 100 grams Yogurt, 100 grams Silken tofu (or processed tofu), 2 tbsp Grated cheese, 60 grams Sugar, and more.
Yes, Yogurt and Tofu Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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