Take the strained yogurt and the sugar and put them together in a bowl. Mix the egg. Cut the sliced cheese into small pieces.
Put the cheese, butter and milk in a heat-resistant bowl and cover it with plastic wrap. Sift the flour.
Mix the sugar and yogurt until they become smooth. Microwave the bowl with the cheese and other ingredients for 1 to 1.5 minutes, then mix until all lumps disappear. Add to the sugar and yogurt.
Add the beaten egg all in one go and mix it all together.
Add the lemon juice and mix again. I didn't use a spoon and just added however much seemed suitable. Preheat your oven to 170°C.
Add the cake flour and mix it again. I didn't sift the flour in advance in step 2, so I did it at this point. I think it's better to sift it in advance.
Pour the batter into the cake mould and tap the bottom of the pan 5 or 6 times to get rid of any trapped air bubbles.
Bake the cake in the 170°C oven for 40 to 50 minutes (as your oven may be different, monitor the cake as it bakes).
Story Behind this Recipe
Since the yogurt was on sale, I thought I'd make a healthy cheesecake.
My husband said that he thought that this deceptive "cheesecake" would taste weak, but despite it being made of yogurt, it was delicious!
Surprise your eaters with the hidden ingredient!
There are not hints, just mix all the ingredients . It's best to drain the yogurt the day before you make this cake. If you don't drain it enough, the finished cake will be soggy. Any cake pan is okay! Because I used an 18 cm pan, it baked into a thin cake.