Cotton Cheesecake with Greek Yogurt
Greek yogurt and eggs provide dairy and complete protein, while vanilla softens the flavor. The cheesecake bakes up airy, with a tender, moist center and a thin golden crust.
Separate the whites from the yolks of the eggs (200 g). Mix the yolks with the greek yogurt (350 g). Sift in the wheat flour (50 g), cornstarch (15 g), and vanilla (2 g), add the erythritol (60 g), and stir until smooth.
Add the citric acid (1 g) to the egg whites and whip to stiff peaks. Fold the whites into the yogurt base in three additions, lifting gently from the bottom.
Pour the batter into a 19 cm springform pan. Set it in a deeper baking tray, add water to a depth of about 1 cm, and bake in a preheated 140 °C oven for about 60 minutes.
Turn off the oven, leave the door ajar, and let the cheesecake stand inside for another 20 minutes. Then cool it completely at room temperature.
Refrigerate the pan overnight to stabilize the texture. Remove the cheesecake from the pan and slice it before serving.
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