Combine all the ingredients listed from the yogurt to the lemon juice. Set aside 1 tablespoon of the sugar for later.
Crack the eggs into a bowl and whisk. Position the bowl above a heat source for 1 minute while continuing to whisk, add the reserved sugar from Step 1, and whisk for another 2-3 minutes.
Once the eggs from Step 2 are fluffy, add the Step 1 mixture by mixing from the bottom of the bowl. Add the flour and mix the same way.
Once there are no lumps in the batter, pour into the molds until about 80% full, and bake in a 180ºC oven for 35-40 minutes.
It's easier to remove the cheesecakes from their molds once they have cooled. Wrap in plastic wrap and chill in the fridge. They're best consumed the next day as it gives the flavors a chance to settle.
Story Behind this Recipe
I had lots of bits of ingredients left over in my fridge, so I mixed them all together and the combination turned out delicious.
In Step 2, it felt like too much trouble to set up a double broiler, so I heated the bowl over a heated stovetop from a height of 15-20 cm. Once the bottom of the bowl is warm to the touch, you can move on to the next step. It's a pretty rough estimate. I calculated the calorie count. 1 piece = 75 kcal, 675 kcal total. It was lower than I expected!