Name: Baked Greek yogurt cheesecake
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Yield: 1 serving
Ingredients: 1 1/2 cups plain nonfat Greek yogurt, room temperature; 3 large egg whites, room temperature; 1 1/4 tsp vanilla extract; 2 tbsp cornstarch; 1 tbsp maple syrup; 2 oz blueberries; 1 tsp lemon juice; 1/4 tsp salt; 1/2 tsp lemon zest, finely grated; 4 olive oil cooking sprays

Instructions

Prep 15 min · Cook 3 hr

Preheat the oven to 350°F. Line the bottom of a 6-inch cake pan with a circle of parchment paper and coat the sides with cooking spray. [uses i10]
In a mixing bowl, gently whisk the Greek yogurt, egg whites, vanilla extract, cornstarch, salt, lemon zest, and half the maple syrup until the mixture is smooth and completely combined, being careful not to whip in too much air. Tap the bowl on the counter to release any large air bubbles. [uses i1, i2, i3, i4, i5, i8, i9]
Pour the batter into the prepared pan and place it on a baking sheet. Bake for 30 to 35 minutes until the edges are set and slightly puffed, while the center still has a slight jiggle. While the cake bakes, toss the blueberries with the lemon juice and the remaining maple syrup in a small bowl. [uses i6, i7, i5] Done when edges are set and center has a slight jiggle, 160°F.
Remove the cake from the oven and let it cool completely in the pan on a wire rack for 30 minutes. Transfer the pan to the refrigerator and chill for at least 120 minutes until firm. [uses ]
Run a thin knife around the edge of the chilled cake. Carefully flip the cake out onto a flat plate, peel off the parchment paper, and flip it back over so it is right-side up. Spoon the blueberry mixture over the top and serve immediately. [uses ]

Nutrition

Ingredients

Instructions

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