This cake is great for the cheesecake lover. Has the same great taste and texture as cheesecake with only a fraction of the fat.


  • For the Base

  • 250g Plain sweet biscuits

  • 125g softened butter

  • 50g hazelnuts

  • For the Filling

  • 1kg plain greek yoghurt

  • 300 g sugar

  • 4 eggs

  • 125 g melted butter

  • 1 tbs vanilla sugar

  • 3 tbs semolina powder

  • 4 tbs powder vanilla custard

  • Rind and juice of one lemon


  • 1.

    Grease the base and sides of a 24cm springform pan. Blend biscuits in a food processor until crumbs are formed and combine with melted butter and hazelnuts. Press the crumb mixture into the base of the pan.

  • 2.

    Pre heat oven to 180 C -/ 160 fan forced

  • 3.

    Beat eggs whites until they form stiff peaks. In a seperate bowl, mix all other ingredients together, then gently fold in egg whites.

  • 4.

    Pour mixture into prepared base. Bake in oven for 1 hour.

  • 5.

    When the cake is finished, allow to cool in the oven.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 687kj
  • Fat Total 43g
  • Saturated Fat 22g
  • Protein 16g
  • Carbohydrate 62g
  • Sugar 45g
  • Sodium 279mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Since it is the eggs that are the rising agent in this cake, they will rise better if they are at room temperature. If your oven is very effective you may need to cover the top halfway through cooking to avoid the top from burning.

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