Although we call this light fluffy Yogurt Cheesecake cheesecake, there is no actual cream cheese in it at all, but you’d never know! It’s one of the many wonderful tricks you can do with... creamy Greek yogurt. It is both as easy to make as it is delicious to eat. Give it a shot.
Preheat oven to 350 degrees. Grease an 8 or 9-inch cake pan. You will also need another ovenproof dish large enough to hold the cake pan.
In a bowl, using an electric whisk, beat the egg yolks and ¾ of the sugar (3 1/2 tablesppons) until fluffy and pale. Mix in the vanilla seeds.Then add the yogurt, lemon zest, orange zest, lemon juice and almond flour and beat well.
In a separate bowl, using a cleaned whisk, beat the egg whites until soft peaks form. Once you have peaks, gradually add in the remaining sugar and beat until the whites are shiny and at stiff peaks.
Fold egg whites evenly and gently into the yogurt mixture then pour into prepared pan. Set the cake pan into the larger baking dish and put into the oven. Fill the larger baking dish with boiling water, of the way up the cake pan.(See Ann''s Tip) Cook in the oven for 20 minutes.
Sprinkle the cake with the chopped pistachios, then continue to bake for another 20 to 30 minutes or until the cake is starting to turn golden. Let cool slightly. Eat warm or at room temperature.
The water bath that you cook the cake in is called a Bain Marie. It used for baking delicate foods that need a constant gentle heat. It will prevent this cake from burning, drying out or curdling.
The cake is very puffy and soft when it comes out of the oven but subsides and sets as it cools.
If you keep the scraped out vanilla pod covered with a couple of cups of caster sugar in a sealed jar and leave it for a week, the sugar will become infused with the aroma and flavor of vanilla. Vanilla sugar is great to use to flavor desserts instead of essence.
Eat all sweet, sugary treats in moderation. A little bit of sweetness can make you feel good, but don’t overdo it! Desserts are best as a treat, never a habit.