Have you ever tried to make a flourless, cheeseless, and creamless dessert? Preferably without chocolate? It’s tough. In the end I kind of cheated (though I was told it would be okay to use mascarpone.) Phew!
Since I was already making chocolate cupcakes, I wanted something totally different for “Kristin’s dessert”. Then I remembered a Tech Talk I attended back in my Google days by Babbo pastry chef, Gina DePalma. She raved about her crustless yogurt cheesecake which I had every intention of trying but completely forgot about. I found her cookbook, Dolce Italiano, while cleaning out the bookshelves in our office last weekend and found the dog-eared page with my comments about the recipe. Perfect for someone avoiding cream, cheese (well, most kinds), and flour!
I haven’t been so excited about a dessert since I discovered my favorite cookie recipe of all time. It was light and creamy thanks to the Greek yogurt and wasn’t at all too rich. If you’re a fan of yogurt and mascarpone cheese, you should definitely check this one out.
Original recipe is here.
¾ cup sugar, plus more for dusting the pan
3 cups Greek yogurt
1 ½ cups mascarpone
3 tablespoons confectioner’s sugar
3 large eggs
6 large egg yolks
½ teaspoon kosher salt
1 ½ teaspoons vanilla
1. The day before, make the cheesecake. Preheat the oven to 350 degrees and bring a kettle of water to a boil. Grease a 10-inch springform pan with cooking spray. Sprinkle with sugar, tapping out excess. Wrap foil around the outside of the pan so it comes up the sides (this prevents the water bath from seeping into the cake).
2. In an electric mixer, beat the yogurt, mascarpone, sugar and confectioner’s sugar on medium speed until smooth, about 1 minute. Beat in the eggs and egg yolks, one at a time, scraping down the sides. Beat in the salt and vanilla. Transfer to the springform and set it in a large roasting pan. Fill the roasting pan with enough hot water to rise halfway up the springform. Cover the roasting pan with foil, tenting the foil so it does not touch the cheesecake. Bake for 20 minutes. Rotate the pan and bake for 20 minutes more. Uncover and continue baking, until the cake is puffed but not cracked, jiggly but not liquid in the center, for about 25 minutes more.
3. Cool cake in the roasting pan until the water is lukewarm, then cool on a rack. Cover and refrigerate overnight. Remove sides from springform and slide onto a cake plate. I added some sliced figs for decoration.