A soft and light cheesecake, gluten-free and with no added sugar, suitable for a 12 cm diameter mold. Remember to increase the quantities and baking times proportionally for larger molds (e.g. for 20 cm multiply everything by 3 and bake for at least 40-45 minutes).
Preheat the air fryer to 160°C or the oven to 170°C.
In a bowl, combine the cream cheese, Greek yogurt, and spread; mix until you have a smooth cream.
Add the corn starch and the egg; mix well until you have a smooth batter.
Pour the mixture into a 12 cm diameter mold, leveling the surface.
Bake: in the air fryer at 160°C for about 22 minutes or in a static oven at 170°C for 25-30 minutes (check doneness: the surface should be set).
Let it cool completely in the mold before unmolding; then move it to the refrigerator if you prefer to serve it cold.
12 cm diameter mold
Air fryer or oven
Bowl
Whisk or mixing spoon
For a larger mold (e.g. 20 cm), multiply the quantities by 3 and bake for at least 40-45 minutes.
Stati Uniti d'America
