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Greek Yogurt Cheat Cheesecake

We are testing a lot of cake recipes. This was our epic baking failure. Until we tasted it, shared with other people and there were requests for more! So - why did we think it was a failure? The cheesecake which deflates is every baker’s nightmare. This is what happens with this little number - the cake deflates by some 3 cm and folds the edges. That's a fair description in terms of the looks. However, it’s not really a cheesecake but rather a light yogurt cake which places itself somewhere between a cheesecake and a flan. The main ingredient here is a strained greek yogurt accompanied by Mascarpone and eggs. As a result, in flavour you get light yogurt cake which is only slightly sweetened and tastes like the most creamy and moist cheesecake (with less calories!).

When topped up with seasonal fruit and coulis it becomes this peculiar cake where you take one slice then the other and so on… All in all, a cake which looks like a failure but tastes far from it. Cake with a bit of character and plenty of homemade love. As we treat this blog as our recipe book - this cake must land here.

If you bake it - the risk of the looks is all yours but then the pleasure of eating is all yours too!

Few hints before you start baking: ingredients should be at room temperature, baking tin lined some 5cm above the rim (see pic) and we would recommend to mix starch with small amount of yogurt before adding to the rest of the ingredients (for smooth texture).

We bake this cake in high temperature (same as Basque cheesecake) only for first 15 minutes - enough for the cake to puff up some 2 cm above the rim and get the creamy texture, the remaining time the cake is baked in low temperature (to keep the moisture).

Baked Greek Yogurt Cheat Cheesecake

Yield: 12 servings

Time: 15 minutes prep + 60 minutes baking + 12 hours cooling

Tin: 23cm round baking tin with removable base (or spring form)

Ingredients (all at room temperature):

- 250g Mascarpone cheese

- 800g strained greek yogurt

- 5 large eggs, separated

- 1 cup (120g) confectioners’ sugar

- 1 teaspoon vanilla bean paste or seeds from 1 vanilla pod

- 8 Tablespoons (80g) corn or potato starch (or you can use powdered vanilla pudding), sifted


1. Preheat oven to 220C. Line base and sides of baking tin with parchment paper. Line 5 cm above the rim as the cake is going to puff up some 2-3cm above the rim in the first phase of baking.

2. Prepare cake batter: Using hand held mixer or food processor mix Mascarpone with 2/3rd cup confectioners’ sugar, add egg yolks, vanilla bean paste, greek yogurt and sifted potato or corn starch. Mix for 2 minutes until combined. In a separate bowl beat egg whites with the remaining 1/3rd cup confectioners’ sugar until firm. Gently fold in egg whites with the rest of ingredients. Pour the greek yogurt cheesecake mass into baking tin and tap few times to lock-in the air bubbles. The batter will fill in the baking tin fully.

3. Bake at 220C for 15 minutes then lower the temperature to 120C and bake for another 45-50 minutes. Once baked, switch off the oven but don't open - keep in the closed oven for 1 hour, then crack open the oven door and let the cake cool for another 20 minutes before taking out. Once at room temperature refrigerate for 12 hours before serving.


1. If you are not using food processor, mix half of the yogurt with starch separately (you can use Nutribullet) to make sure the mixture is not lumpy before adding to the rest of ingredients. In that way you will avoid flour pockets in texture.

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