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NOTES
This cake is best made at least one day ahead of time because it needs to refrigerate for several hours or ideally overnight, so please keep this in mind if you are making it for an event.
This cake is sweet but not super sweet. I was really inspired by Japanese cheesecake which is also not super sweet. If you prefer sweeter desserts, you can add a sweet topping to the cake or you can add an extra 1/4 cup of condensed milk to the batter. However, adding the extra condensed milk may cause the bottom of your cake to have a thicker layer.
This cake should be baked in regular one-piece 7 inch round cake pan. You do not want to bake in a round cake pan with removeable bottom like a springform pan. See post tips for more details as to why.
I use this Fat Daddio 7 inch round cake pan.*
*This product link is an affiliate link. This means I earn a commission from qualifying purchases.
Before lining the cake pan, you want to create some handles so that you can easily lift your cake out of the pan. See tips section and photo in post for reference. Then, line the bottom and sides of the cake pan with parchment paper as usual.
I have only tested this with full fat plain greek yogurt and full fat sweetened condensed milk.
I used US standard large eggs.
Nutrition estimate does not include powdered sugar topping.
NUTRITION
serving: 1slice,
calories: 129kcal,
carbohydrates: 15g,
protein: 5g,
fat: 5g,
saturated fat: 3g,
sodium: 58mg,
fiber: 2g,
sugar: 14g,
net carbs: 13
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