Prep: Preheat the oven to 355°F/180°C. Grease the mold with oil, and dust with flour (not listed in ingredients) or line with baking parchment.
Combine all the ingredients in a bowl and mix well, then pour the mixture into the mold. Bake in the 180℃ oven for 55-70 minutes.
Variation: I tried making it with 450 g of yogurt and no oil, to make it both easier and healthier. It had a nice, dense texture.
If you are using a mold that is taller with a smaller circumference, adjust the cooking time as necessary or otherwise it will not cook through.
According to user "momosuke1225", 1/8 of this cake is about 97 calories (when made with 80 g of jam and no oil).
Some users suggested making it in a rice cooker on the "rice porridge" setting – it's even easier to cook this way, and turns out looking really nice.
Story Behind this Recipe
I wanted to make a healthier version of cheesecake using plain yogurt instead of cheese.
Using yogurt means this cake is healthier than your average cheesecake. Adding a little bit of lemon juice makes this even more delicious. It's not that sweet, so you could add 100 g of jam or sugar if you like! If you leave it in the refrigerator overnight, it will become even richer.