Yogurt and smoothie cheesecake recipe

Yogurt and smoothie cheese cake is a delight created in Greece . In fact, dairy-based cake is a dish that could have originated from the ancient Hellenic civilization. The doctor Aegimus would have made the oldest written reference to this dessert, he did it in a book that talked about the art of making cheese. Up to three types of cakes were referenced there, one of which was quite similar to modern sweet. This was a highly protein meal that was enjoyed by the athletes participating in the first Olympic games. We refer to the year 776 before Christ.

Within this recipe highlights the health and nutrition that yogurt can provide . Like milk, this food has excellent micronutrients. To begin with, it has almost all the vitamins of group B, as well as vitamins A and E. The fundamental thing of its intake is the uptake of very high quality proteins. Another positive contribution is its high concentration of linoleic acids, important for strengthening the immune system. Next, you will learn how to make a very nutritious cake … Continue reading!


  • 500 grams of skimmed smoothie fresh cheese
  • 500 grams of plain Greek yogurt
  • 4 eggs
  • 80 grams of sugar
  • 60 grams of corn flour
  • 1 teaspoon of vanilla paste
  • Zest of 1 lemon
  • Salt

How to make a smoothie yogurt and cheesecake:

  1. Preheat the oven to 180 degrees Celsius .
  2. Beat the eggs and sugar until smooth and creamy.
  3. Add lemon, vanilla and salt to the egg mixture .
  4. Incorporate fresh cheese and Greek yogurt. Beat well until a homogeneous mixture is formed.
  5. Add the corn flour and stir with the spatula avoiding lumps .
  6. Line a removable mold with baking paper. Grease the edges.
  7. Place the dough in the mold, smooth the surface well and bake for 50 minutes .
  8. We will know when the cake is when when introducing a kitchen chopstick, it comes out clean and dry.
  9. Take out the mold and let the cake cool for as long as necessary.
  10. Unmold when the cake is at warm temperature . Serve with caramel or chocolate syrup.

The secret of this recipe is to be able to calculate the baking time well . Remember that each oven is different and everything will depend on the size and depth of the mold. If we prick the cake with a toothpick and it comes out clean, we can take it out of the oven.

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