(NO EGGS, FLOUR OR BUTTER)
This yogurt cheesecake is soft and creamy. It is just 3 ingredients. It is a lighter version of regular cheesecake and can be baked in the oven or cooked in the air fryer.
Grease your cake pan and line with parchment paper. Whisk yogurt and condensed milk until smooth. Add in cornstarch and whisk until no lumps remain.
Cook in the air fryer Preheat air fryer and bake for about 23-25 min. Cake should be puffed up, and not jiggly. Part of the surface should have caramelized.
Cook in the oven Bake in a preheated oven for about 40-45 minutes until the cake is puffed up and the edges turn a light brown.
Let the cake cool to room temperature and then place it in the fridge for at least 1 hour. Sitting in the fridge will help develop the flavors.
* This cake is best made the day before you plan on serving. * If you prefer sweeter desserts, you can use 1 cup of condensed milk instead of 3/4 cup.