Drain the yogurt. Please refer to Recipe ID: 630664 for detailed instructions.
Preheat the oven to 170℃. Grease the insides of the cocottes with butter or margarine.
Add the yogurt to a bowl and beat with a whisk until smooth. Then mix in the sugar, egg, lemon juice, and sifted flour in that order.
Pour the mixture into the cocottes and bake in the oven for 20 minutes at 170℃. Then lower the temperature to 160℃ and bake for a further 15-20 minutes.
Cool the cheesecakes on a wire rack, then chill completely in the refrigerator. The cheesecakes will taste even more deliciously moist when served thoroughly chilled.
You can use 450 ml of yogurt and still make the same amount of cheesecake. Just reduce the amount of sugar slightly.
This will make the cheesecake a little less flavourful but if you don't want to use lemon zest, you can replace it with lemon juice (or bottled lemon juice) instead.
Story Behind this Recipe
When my daughter was small, I wanted to make a cheesecake but we didn't have any cream cheese so I replaced it with yogurt. It came out so delicious that it's now our family's go-to recipe. Check out Recipe ID: 633318 for "Easy Yogurt Cream in the Microwave".
If you drain the yogurt a day in advance, you can make this recipe more quickly on the day you need it. You can line the bottom of the cocottes with crushed up biscuit or sponge if you'd like a bit more volume or extra flavour. Please keep an eye on the cheesecake while it's baking. The photo shows the cheesecakes baked in medium-sized cocottes.