🍋 Mediterranean Fluffy Yogurt Cheesecake

Ingredients

  • 200 g cream cheese (softened)
  • ½ cup Greek yogurt (for a Mediterranean creamy tang)
  • ¼ cup olive oil (instead of butter – adds richness)
  • ½ cup sugar (or honey for natural sweetness)
  • 3 large eggs (separated)
  • 3 tbsp all-purpose flour (or almond flour for nutty flavor)
  • 2 tbsp cornstarch
  • 2 tbsp lemon juice + zest of 1 lemon
  • 1 tsp vanilla extract
  • Pinch of salt
  • Powdered sugar for dusting

Instructions

  1. Prepare the Pan
    • Preheat oven to 160°C (320°F).
    • Line a springform pan with parchment paper. Wrap the bottom with foil (since we’ll bake in a water bath).
  2. Make the Cream Base
    • In a bowl, beat cream cheese until smooth.
    • Add Greek yogurt, olive oil, half the sugar, lemon zest/juice, and vanilla.
    • Mix in flour and cornstarch.
  3. Whip Egg Whites
    • In another bowl, beat egg whites with a pinch of salt.
    • Slowly add the remaining sugar until stiff peaks form.
  4. Combine
    • Gently fold the whipped egg whites into the cream base in 3 additions (don’t overmix).
  5. Bake in Water Bath
    • Pour batter into the prepared pan.
    • Place the pan inside a larger baking dish filled with hot water (about 1 inch).
    • Bake for 50–60 minutes, until the top is golden and set.
  6. Cool Slowly
    • Turn off the oven, leave the cake inside with the door slightly open for 15 min (prevents collapse).
    • Chill in the fridge for 3–4 hours before serving.
  7. Serve Mediterranean Style
    • Dust with powdered sugar.
    • Serve with honey drizzle, fresh figs, berries, or a sprinkle of crushed pistachios.

✨ This version keeps the airy, melt-in-your-mouth texture but adds Mediterranean flavors from Greek yogurt, olive oil, lemon, and optional honey/pistachio toppings.