4 Ingredient Lemon Yogurt Cheesecake

• servings: 8 servings
• active time: 10 minutes
• total time: 1 hour

Ingredients

1 1/3 cups (315g) whole milk lemon Icelandic skyr yogurt, brought to room temperature (see note)

4 large eggs (brought to room temperature)

1/2 tbsp (2g) lemon zest

1 cup (170g) white chocolate chips

Directions

Preheat the oven to 350°F (177°C). Grease the interior of a 6-inch round cake pan. Make sure to use a one-piece one and not a springform pan. The cake batter is very thin and will leak in a springform pan. Try to use a pan that is 3 inches tall. Line the bottom with a parchment round. You don’t need to line the sides but make sure they are well greased.

Add yogurt and eggs to a blender and blend until smooth and there are no egg streaks. Make sure your yogurt and eggs are brought to room temperature before blending. If they are still cold, when you add in the melted chocolate, it will cause the chocolate to seize. Add in lemon zest and blend again for a few seconds.

Add chocolate chips to a microwave-safe bowl and heat in 20 second intervals, stirring in between with a spatula, until the chocolate is smooth. Let the chocolate cool slightly, about 3 minutes.

Add melted chocolate to the blender and blend until you have a smooth batter that is uniform in color, scraping down the sides of the blender as needed to help everything blend evenly.

Transfer the batter to your prepared cake pan. Optional step: You can bake the cake in a water bath which will produce a smoother, creamier texture, but the cake will not rise as high and will remain pale in color. See note section for the difference between baking in water bath and no water bath. If baking in water bath: Place the cake pan in a slightly larger baking pan, such as a 9 inch square pan. Fill the outer pan with room temperature water until it reaches halfway up the sides of the cake batter, creating a water bath for the cake.

Bake the cake for about 55-65 minutes or until cake is no longer wobbly or jiggly in the center and lightly browned across the surface. If the cake is baked in a water bath, it will remain pale and won't really brown much.

Remove the cake from the oven and allow it to cool completely. If baked without water bath, it will deflate a little as it cools. Place the cake in the fridge for several hours to set and to help the flavors develop better. To remove cake from the pan, gently loosen the sides with a thin spatula. Then carefully flip the cake pan upside down onto a plate and the cake should slide out. Then flip the cake onto another plate to make it right side up again. If desired, frost and decorate the cake before serving. Cut the cake with a sharp knife. Store uneaten cake in an airtight container in the fridge or freezer.

Nutrition

• Serving Size: 1 slice
• Calories: 198 kcal
• Total Fat: 10 g
• Saturated Fat: 7 g
• Sodium: 70 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 0.04 g
• Total Sugars: 16 g
• Protein: 7 g