A soft and light cheesecake, gluten-free and with no added sugars, suitable for a 12 cm diameter mold. Remember to proportionally increase the quantities and cooking times for larger molds (e.g., for 20 cm multiply everything by 3 and cook for at least 40–45 minutes).
Preheat the air fryer to 160°C or the oven to 170°C.
In a bowl, combine the cream cheese, Greek yogurt, and spreadable cream; mix until you obtain a smooth cream.
Add the cornstarch and the egg; incorporate the ingredients well until you have a smooth mixture.
Pour the mixture into a 12 cm diameter mold, leveling the surface.
Cook: in the air fryer at 160°C for about 22 minutes or in a static oven at 170°C for 25–30 minutes (check the cooking: the surface should be set).
Let cool completely in the mold before unmolding; then transfer to the refrigerator if you prefer to serve it cold.
12 cm diameter mold
Air fryer or oven
Bowl
Whisk or spoon for mixing
For a larger mold (e.g., 20 cm) multiply the doses by 3 and cook for at least 40–45 minutes.
United States
