Put the cream cheese into a container, cover with plastic wrap, and microwave at 500 W for 50-60 seconds to soften. Stir with a whisk.
Add the sugar and stir until smooth.
Add the egg and mix it in. Mix in the yogurt and marmalade.
Add in the sifted flour and mix it in well.
Pour the batter into a parchment paper-lined baking pan. Bake for 40-50 minutes in a preheated 180℃ oven.
If you stick a skewer into the center and the batter doesn't stick to it, then it's done baking. This cheesecake is very fluffy and soft just out of the oven.
Let it cool while in the pan. Once it has cooled, place it in the refrigerator to chill completely (chill for half a day or more for best results).
You can also make it in a pound cake pan. I used apricot jam this time. I tried with a cookie base.
Story Behind this Recipe
I love rich cheesecakes, but heavy cream has so many calories. So instead of heavy cream, I used yogurt and it was a huge success. I was able to bake a smooth, moist, soft cheesecake.
If you use jam that's not so sweet, increase the sugar by 10 g. There's only a little bit of flour, but sifting it will prevent lumps. By replacing 150 ml of heavy cream with 150 ml of yogurt, you'll reduce the calorie count by 500 kcal.