The Japanese have a love of cheesecake. There is something about the creamy simplicity to this dessert that seems to strike a chord in their cultural aesthetics. With dairy and cream cheese at a premium in this small island nation, the Japanese have gotten inventive - oftentimes making mock cheesecake out of tofu and yogurt. I was reminded by this as I was going through my post-holiday refrigerator and discovered several half-opened or unopened containers of plain Greek yogurt. Although I love a light, simple, and protein-packed breakfast, I will admit that during the winter time I tend to consume my yogurt at a slower rate. So - I had too much in the refrigerator that I didn't want to throw out, nor particularly, did I want to eat.
I was then reminded of cheesecake. Surely, I could make a cheesecake or ricotta-esque cake out of these dregs? A few quick searches on the internet proved me right.
I'm a fan of whipping something up from the kitchen and using what you have on hand. With pockets light and waste-lines brimming, a slight bit of sweetness at no extra cost and hardly any work sounded good.
So, with that, I present to you: Faux Rare Cheesecake
2 cups plain greek yogurt
1/2 cup honey
2 teaspoons vanilla extract
Zest of 1 lemon
1 tablespoon cornstarch
1. Preheat oven to 350 F.
2. Mix all ingredients together in a bowl, whisk to combine.
3. Grease a small, circular bakeware and pour mixture into it (Note: I used what I normally cook a quiche in - shallow, round, and with smooth sides). The batter will be somewhat runny, but it will firm up when it cooks.
4. Bake mixture for 40-45 minutes. The center might be somewhat jiggly, but if the edges are browning - it's done.
5. Remove and allow to cool on the counter for 20 minutes, then chill in the refrigerator for 2-3 hours covered.
6. Top with jam or fresh fruit and serve. Or eat it plain! Good for anything, really, dessert, breakfast, or snack!