Yogurt and Tofu Cheesecake

1. 1

   Combine all the ingredients listed from the yogurt to the lemon juice.

2. 2

   Set aside 1 tablespoon of the sugar for later.

3. 3

   Crack the eggs into a bowl and whisk.

4. 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. 5

   Once the eggs from Step 2 are fluffy, add the Step 1 mixture by mixing from the bottom of the bowl.

6. 6

   Add the flour and mix the same way.

7. 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. 8

   It's easier to remove the cheesecakes from their molds once they have cooled.

9. 9

   Wrap in plastic wrap and chill in the fridge.

10. 10

    They're best consumed the next day as it gives the flavors a chance to settle.

* Per serving · 4 servings · Values may vary.