Greek yogurt takes the place of cream cheese: it is whisked with egg yolks, sugar, cornstarch, vanilla and lemon zest into a smooth base.
Beaten whites are folded in three additions, and the cake bakes in a water bath at 325°F for 50 to 55 minutes, then rests in the turned-off oven before chilling.
Ingredient Notes
- Greek yogurt
- Two cups, full fat, the principal dairy; there is no cream cheese.
- Eggs
- Four large, separated; the whites are beaten with cream of tartar.
- Cornstarch
- A quarter cup, which sets the airy crumb.
How to Make It
Pan lined
Heat oven to 325°F. Line the bottom and sides of an 8-inch springform pan with parchment; wrap the outside tightly with foil. Set a roasting pan and hot water nearby for a water bath.
Yogurt base
Whisk Greek yogurt, egg yolks, 1/4 cup sugar, cornstarch, vanilla, lemon zest and salt until smooth.
Whites folded
Beat egg whites with cream of tartar until foamy. Gradually add the remaining 1/4 cup sugar and beat to medium peaks. Fold the whites into the yogurt mixture in three additions without deflating them.
Water-bath bake
Pour into the prepared pan. Set the pan in the roasting pan and add hot water halfway up the sides. Bake 50 to 55 minutes, until puffed, lightly golden and the center is set but still gently jiggles.
Cooled and chilled
Turn off the oven, crack the door and leave the cake inside 20 minutes. Remove from the water bath, cool to room temperature, then chill at least 4 hours. Dust with powdered sugar and serve with lightly whipped cream and mint.
Four Points That Keep It Tall
Each stage protects the air in the batter.
Beating the whites
Medium peaks, glossy and soft-tipped.
Over-beaten whites break up during folding.
After folding
No white streaks, batter still airy.
Streaks bake into dense patches.
End of the bake
Puffed, lightly golden, center set but jiggling.
This is the set point for a soufflé-style cake.
Oven off
20 minutes in the cooling oven, door cracked.
A sudden temperature drop collapses the top.
Success Tips
- Wrap the springform tightly in foil so no water reaches the batter.
- Stop beating the whites at medium peaks; stiff whites tear when folded.
- Chill at least four hours before slicing.
Why This Recipe Works
- A water bath keeps the heat gentle so the cake rises without cracking.
- Cornstarch stabilises the yogurt base against weeping.
- Folding the whites in three additions keeps the air in.
- Resting in the cooling oven stops the top from sinking sharply.
Storage and Reheating
Refrigerate
Refrigerate covered up to 3 days.
Serving Ideas
Dust with powdered sugar and serve cold with lightly whipped cream and mint.
Frequently Asked Questions
Is there cream cheese in it?
No, the dairy base is full-fat Greek yogurt.
How do I know it is baked?
It is puffed and lightly golden, and the center is set but still jiggles gently.
