Mix all the ingredients in a bowl. This can be done easily by hand, but you can also use an electric whisk or any blender. I used a manual whisk because it's quicker than getting out any gadget.

First, pour the yogurt into a bowl with the sugar and mix with the whisk.

Once the sugar is dissolved, add the eggs and beat again to combine.

Next, add the flour. I do this gradually while continuing to beat. I do it in two batches until it's fully integrated and smooth.

Then add the milk and beat a little more.

Finally, add the vanilla extract and beat a bit to combine it with the rest of the ingredients. And just like that, you have the mixture ready.

Before pouring it into the mold, you need to prepare it. I used a 20 cm (about 8 inches) round springform pan and lined the outside base with aluminum foil. This is because the batter is very liquid, and this prevents it from leaking out.

Grease the inside of the mold with butter, both the base and the sides, and pour the mixture in. (Another option is to line the inside of the mold with parchment paper, like with the famous La Viña cheesecake, saving you the foil and butter).

Place the mold in the oven, which you should have preheated to 340°F (170°C) with heat from above and below, and bake at that temperature for about 45 to 50 minutes (in my case, it was almost 50 minutes, but remember to keep an eye on it as every oven is different).

Remove from the oven and let it cool before removing from the mold. Cover the entire surface with the jam of your choice. I used blueberry, and I assure you it's a great choice. You can also add fresh fruit (strawberries, berries), whipped cream, dulce de leche... Whatever you like! It's delicious with anything.