Rating: 4.5 stars
10 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

This is a light and tasty cheesecake-like desert. This version is ridiculously easy and was made for me by my friend Anu Choudhury in Mexico City.

Recipe Summary

prep:
10 mins
cook:
30 mins
additional:
10 hrs
total:
10 hrs 40 mins
Servings:
8
Yield:
1 8-inch cake
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Line a large strainer with a large coffee filter, or several layers of cheesecloth. Pour the yogurt into the lined strainer, and set it over a bowl. Cover and refrigerate until the yogurt has reached the consistency of soft cream cheese, about 8 hours.

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  • Preheat an oven to 350 degrees F (175 degrees C). Grease an 8-inch pie tin.

  • Discard the liquid that has drained from the yogurt. Place the yogurt into the bowl, and whisk in the condensed milk. Pour into the prepared pan.

  • Bake in the preheated oven until the mixture is firm and the top is lightly browned, about 30 minutes. Remove from the oven, and sprinkle almonds over top. Cool to room temperature before slicing into wedges and serving.

Nutrition Facts

235 calories; protein 8.1g; carbohydrates 32.2g; fat 8.7g; cholesterol 31.2mg; sodium 113.8mg. Full Nutrition
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