MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cream Cheese And Yoghurt Cake
Categories: Cake
Yield: 7 Servings

4 Eggs; yolks and whites
- separated
8 oz Cream cheese (220 g)
1/3 c Thick Greek yoghurt (80 g)
3/4 c Condensed milk (180 ml)
1 ts Vanilla extract
1 Lemon; grated zest of
Sprinkling of almond flakes
- (to garnish)

This cheesecake is so very light and does not have a biscuit base.
You can bake it a day in advance because it can keep in the fridge
for four days or more. The topping of almond flakes gives it a nice
crunchy texture. You can also top it with roughly ground pistachios.

Batter:

Blend the egg yolks with the cream cheese and yoghurt using a hand or
electric whisk.

Whisk in the condensed milk until very smooth.

Mix in the vanilla extract and the lemon zest.

Beat the egg whites until stiff, then gently fold them into the egg
yolk mixture until well incorporated. Do not stir, as this will
eliminate the air in the egg whites and consequently the lightness of
the cake.

Pour the mixture into the cake tin.

Cover the top with a good sprinkling of flaked almonds.

Gently tap the tin on the worktop a few times to release any air
bubbles.

Bake for 35 to 40 minutes until the almonds turn a golden brown. Then,
switch off the oven but do not open the oven door immediately. Leave
the cake to cool down inside it. If you take out the cake too
quickly, the height will reduce to half and the souffle effect will
disappear.

Once cold, carefully transfer to a serving dish and refrigerate for
an hour or so. Serve chilled or at room temperature.

Prepare your cake tin. You will need a 8" (20 cm) round cake tin.
Line the inside of the tin with parchment paper or use shop-bought 8"
(20 cm) cake tin liners.

Preheat the oven to 350?F (180?C / 160?C fan / gas mark 4).

Recipe by Linda Dangoor

Recipe FROM: <https://aish.com/cream-cheese-and-yoghurt-cake/>

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