Recipe by Foodiecooklab
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).
Step 1 of 6: Preheat the air fryer to 160°C or the oven to 170°C.
Step 2 of 6: In a bowl, combine the cream cheese, Greek yogurt, and spread; mix until you have a smooth cream.
Step 3 of 6: Add the corn starch and the egg; mix well until you have a smooth batter.
Step 4 of 6: Pour the mixture into a 12 cm diameter mold, leveling the surface.
Step 5 of 6: 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).
Step 6 of 6: Let it cool completely in the mold before unmolding; then move it to the refrigerator if you prefer to serve it cold.
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Eggs and Milk and dairy products
In gray: not detectedDetected
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
