Since this cheesecake is so simple to make, you really need layers of flavors in order to bring out the most of the cake. What I did was to incorporate some parmesan to give that wonderful cheesy aroma. And if you guys have been following my recipes, you would know that yogurt is my favorite ingredient to add when it comes to cheesecake! Yogurt helps to enhance the flavor of the cream cheese, giving it a more tangy flavor to the cheesecake.
Total Time
1hr 20min
0.0
0 Ratings
Author: ZaTaYaYummy
Servings:
6
Ingredients
•
2
cups
Cream Cheese
, softened
•
1/3
cup
Grated Parmesan Cheese
•
2/3
cup
Caster Sugar
•
3
Eggland's Best Classic Eggs
•
1/4
cup
Salted Butter
, melted
•
1
cup
Plain Yogurt
•
2
tsp
Vanilla Extract
•
1 1/2
Tbsp
All-Purpose Flour
Cooking Instructions
1.
Preheat your oven to 390 degrees F (200 degrees C).
2.
Beat Cream Cheese (2 cups), Caster Sugar (2/3 cup), and Grated Parmesan Cheese (1/3 cup) until combined.
3.
Stir in Vanilla Extract (2 tsp).
4.
Crack in the Eggland's Best Classic Eggs (3), one at a time.
5.
Drizzle in Plain Yogurt (1 cup) and Salted Butter (1/4 cup).
6.
Then, fold in All-Purpose Flour (1 1/2 Tbsp).
7.
Transfer into a 6-inch cake pan with a removable bottom that has been greased and lined with parchment paper.
8.
Bake it in the oven for 1 hour, then broil it for a few minutes until the top is evenly browned.
9.
Let it cool to room temperature, then chill it in the fridge overnight before unwrapping.
Author's Notes
Makes one 6-inch cake.
Nutrition Per Serving
CALORIES
510
FAT
39.4 g
PROTEIN
11.2 g
CARBS
28.9 g
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