A large amount of Yoghurt was getting old in the fridge and I needed to use it up. I found a Baked Yoghurt Cake recipe on the internet and I tried it. The result was BAD. The cake looked like Baked Cheesecake but it didn’t taste good at all. I tried another recipe and I was not happy with the result. Since then, I have baked Yoghurt Cake several times to figure out the best way. Now I believe that Yoghurt should be drained overnight to remove excess water, a reasonable amount of Sugar is necessary, it is better with the biscuit base, and Corn Starch works better than Plain Flour, and Butter makes the cake taste nicer.
18cm Springform Round Cake Tin
100g Sweet Biscuits
50g Butter *melted
*Note: Very dry low-fat biscuits need more moisture. Add 1-2 tablespoons Cream, Milk or extra Butter.
500ml (2 cups) Unsweetened Greek Yoghurt *I had 260g after drained overnight
3 Eggs *at room temperature
1 pinch Salt
1/2 cup Caster Sugar
1/4 cup Corn Starch OR Plain Flour
2-3 teaspoons Lemon Juice *You don’t need it if Yoghurt is very sour
20g Butter *melted
- Greek Yoghurt contains less water, but still you should drain and remove excess water. Line a colander with paper towel, place Yogurt in it, and drain overnight OR at least for 2-3 hours.
- Line a cake tin (springform is preferable) with baking paper.
- Process Sweet Biscuits into fine crumbs. Mix with melted butter and press into the base of the prepared tin.
- Preheat the oven to 150℃. Place all ingredients of Yoghurt Cake except Butter in a mixing bowl, use electric beater or hand mixer to process until the mixture is smooth. Add melted Butter and process until Butter is blended well.
- *Note: I tried to beat Egg Whites separately and mixed it with other ingredients. The cake rises high but there was no significant difference in the result as the cake always shrinks a lot.
- Pour into the prepared tin and bake for 60 minutes. I recommend to cool it slowly in the oven. When cool enough, chill in the fridge.
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