Honeyed Yogurt Cheesecake

Serves: 4

Luisa Champlin

1 January 1970

Based on User reviews:

53

Spice

50

Sweetness

50

Sourness

43

mins

Prep time (avg)

5.2

Difficulty

Ingredients:

4 large

Egg (separated, at room temperature)

1 tsp

Fine Sea Salt

1 cup

Cane Juice (evaporated)

3 tbsps

Unbleached All-Purpose Flour

450 g

Cream Cheese (full-fat, at room temperature)

2 tbsps

Honey

1 tbsp

Lemon Juice (freshly squeezed)

1.5 tsps

Pure Vanilla Extract

1 tsp

Lemon Zest (finely grated)

1 cup

Greek Yogurt (2 percent, at room temperature)

2 tsps

Water (hot)

1 tsp

Vanilla Extract

2 cups

Apricot (halved)

1 cup

Blackberry

Directions:

1

Watch how to make this recipe

2

For the cheesecake: Position a rack in the center of the oven and preheat it to 325 degrees F

3

Lightly spray an 8-inch springform pan with 3-inch-high sides with nonstick cooking spray

4

In the bowl of an electric mixer fitted with the whisk attachment, place the egg whites and salt

5

Beat on medium-high speed to soft peaks, 2 to 3 minutes

6

With the mixer running, slowly rain in the evaporated cane juice

7

Increase the mixer speed to high and beat until the egg whites are glossy and hold stiff peaks, about 2 minutes

8

Sift the flour over the whipped whites and gently fold until smooth

9

Scrape the meringue into a clean bowl

10

(And hey, guess what? You just made a small batch of angel food cake batter!) Into the mixer bowl (no need to clean it), place the cream cheese

11

Place the bowl back on the mixer and fit the mixer with the paddle attachment

12

Beat on medium speed until creamy

13

Add the honey and beat until smooth

14

Beat in the egg yolks one at a time

15

Add the lemon juice, vanilla extract and lemon zest and beat to blend well

16

Reduce the mixer speed to low and stir in the yogurt

17

Carefully fold about a third of the egg white mixture into the batter to lighten it

18

Gently fold in the remaining whites until the batter is smooth

19

Scrape the batter into the prepared pan

20

Bake until the cake is puffed, lightly golden and mostly set but with a slight wobble when the pan is jostled, 45 to 50 minutes (a toothpick won't tell you much about doneness; it's best just to rely on visuals here)

21

Turn off the oven and let the cake continue to cook in the oven for 1 hour

22

Cover and chill in the refrigerator for at least 3 hours

23

When ready to serve, unmold the cheesecake and put onto a serving platter

24

For the topping: In a medium bowl, whisk together the honey, hot water and vanilla

25

Add the apricots and blackberries to the bowl and gently toss to coat

26

Top the cheesecake with the honey and fruit mixture, slice and serve