American Cheesecake

A crustless baked cheesecake in the American style: cream cheese and Greek yogurt beaten smooth with eggs and brown sugar, then baked in a springform pan until just set. It chills for at least 4 hours before slicing. Servings are from the source; calories, nutrition, and active time are estimates.

https://www.facebook.com/reel/1749125906389137

Ingredients

• 500 g cream cheese, softened
• 150 g plain Greek yogurt
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons cornstarch
• 120 g brown sugar
• 1 pinch salt

Makes 8 servings in a 20 cm / 8-inch round springform pan.

Method

1. Preheat the oven to 170°C / 340°F. Line the bottom of a 20 cm / 8-inch springform pan with parchment paper.
2. In a large bowl, beat the cream cheese until completely smooth.
3. Add the yogurt, eggs, vanilla, cornstarch, brown sugar, and salt.
4. Mix gently until the batter is smooth and creamy. Avoid overmixing.
5. Pour the batter into the prepared pan and smooth the surface.
6. Bake for 45-55 minutes, until the edges are set and the center still has a slight jiggle.
7. Turn off the oven and leave the cheesecake inside for about 15 minutes with the door slightly open.
8. Remove from the oven and let it cool completely.
9. Refrigerate for at least 4 hours, preferably overnight, before slicing.

Notes

• For a smooth, crack-free cheesecake, use room-temperature ingredients and avoid beating too much air into the batter.
• The center should still jiggle slightly when the cheesecake comes out of the oven.

Source & credit

Recipe by The Cake Ark, a Facebook page: https://www.facebook.com/people/The-cake-ark/61587677205065/
Waivio profile: https://www.waivio.com/object/the-cake-ark

Calories, nutrition, and the 65-minute active time (about 15 minutes of prep and 50 minutes of baking) are estimates.

Recipe: https://www.waivio.com/object/american-cheesecake