Soufflé Yogurt Cheesecake (Under $3)

Name: Soufflé Yogurt Cheesecake (Under $3)
Yield: 1 whole cake
Ingredients: 1 cup strained yogurt (from about 1 2/3 cups or 400 grams yogurt); 1/4 cup milk (60 ml); 2 teaspoons butter (10 grams, optional); 4 pieces processed cheese (or 4 slices American cheese); 2 egg yolks; 2 egg whites; 1/3-1/2 cup sugar (80-100 grams); Lemon juice, to taste (optional); 2 1/2 tablespoons cake flour (20 grams, or use cornstarch)

nonanona15 @cook_40075540

Make a whole cheesecake for less than $3 using yogurt and processed cheese! Slice and freeze for a convenient dessert anytime, or share with friends.
Recipe background:
Cream cheese and heavy cream can be expensive, so I wanted a homemade cheesecake that's affordable, easy, and delicious. Since it freezes well, you can make a big batch, keep it on hand, and enjoy it slowly. It's also great for sharing!

nonanona15 @cook_40075540

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Ingredients

1 whole cake

1 cupstrained yogurt (from about 1 2/3 cups or 400 grams yogurt)
1/4 cupmilk (60 ml)
2 teaspoonsbutter (10 grams, optional)
4 piecesprocessed cheese (or 4 slices American cheese)
2egg yolks
2egg whites
1/3-1/2 cupsugar (80-100 grams)
Lemon juice, to taste (optional)
2 1/2 tablespoonscake flour (20 grams, or use cornstarch)

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Steps

1

Separate the eggs. Add half the sugar to the egg whites and beat until stiff peaks form.
2

In a separate bowl, warm the milk and melt the cheese in it.
3

Add the remaining sugar, butter, egg yolks, strained yogurt, cake flour, and lemon juice to the cheese mixture, mixing well after each addition.
4

Preheat the oven to 340°F (170°C).
5

Using a spatula, fold in one-third of the beaten egg whites into the batter and mix well. Then gently fold in the rest until just combined.
6

Pour the batter into a cake pan and tap gently to remove air bubbles.
7

Place the pan in a larger baking dish with hot water (water bath). If using a pan with a removable bottom, wrap it in aluminum foil. Bake at 340°F (170°C) for 20 minutes, then at 320°F (160°C) for another 20 minutes. Let it sit in the oven for 10 minutes to prevent shrinking.
8

Bake uncovered until golden. For a finishing touch, you can brush with marmalade if desired.