Cheesecake and lemon yogurt. Fresh dessert recipe

The recipe for this lemon cheese and yogurt tart quickly went down in my regular dessert recipe when I tried it the first time. Adapting several different versions of similar cakes that I found, I prepared a hot day my own recipe adjusting quantities to my liking. It is so easy and so rich that I have already repeated it several times.

We could add a base in the style of the most common cheese cakes if we feel like it -I would stick to the typical crushed biscuits-, although this alone is already a delicious dessert. I recommend also adding the zest of a lime because it adds aroma and freshness, although it is not essential. It is preferable to prepare it in advance, at least from one day to the next, so that the flavors settle and earn much more.


For 8 people
  • Eggs L 3
  • Greek yogurt 425 g
  • Cream cheese 200 g
  • Lemon 1
  • Lime 1
  • Sugar 80 g
  • Pinch
  • Pastry flour 100 g
  • Chemical yeast (1 teaspoon 5 ml) 5 ml
  • Baking soda (1 teaspoon of 5 ml) 5 ml
  • Optional ground turmeric
  • Bitter orange or apricot jam

How to make cheese cake and lemon yogurt

Difficulty: easy
  • Total time 40 m
  • Elaboration 10 m
  • Cooking 30 m
  • Repose 1 hour

Preheat the oven to 175ºC and prepare a round mold about 20-25 cm in diameter. If it is wider we will have a thinner cake, and if it is narrower it will come out thicker and will need a little more baking. I prefer that the bottom be removable, cover it with parchment paper and grease the rest.

Put the yogurt and cream cheese, both drained, in a medium container, add the lemon zest, the juice, the lime zest and the sugar, and beat. Add the eggs and beat a little more. Incorporate the flour with the salt, yeast, bicarbonate and turmeric, and mix with a few rods or beat on low speed, until there are no dry lumps.

Fill the mold and tap to make the bubbles come out; break them with a spatula. Bake for about 25-30 minutes, until the center is pricked clean with a toothpick. Wait a little outside the oven before unmolding and allow to cool completely. Paint with jam or compote to taste and take to the fridge until serving time.

With what to accompany the lemon yogurt cake

As I said at the beginning, this lemon cheese and yogurt cake improves a lot after a few hours and it is also better if served cold. Of course, if the fridge is very powerful it is advisable to let it cool down a bit before serving it, because too cold kills the flavors. We can accompany it with fresh fruit or some crumbled cookies to give contrasting textures. It lasts without problems well covered in the refrigerator for several days, if it arrives.

Tags:  Meats And Birds Desserts Fish 

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