Greek yogurt cake

This was a fun experiment. I found the recipe on Pinterest. There are different versions, but I used this one: https://uniquecooks.com/greek-yogurt-cake/#recipe

I cooked mine in a 7 inch round container:

You line it with crinkled parchment paper. They tell you to cook it until browned on top. It shrinks after cooking. I cooked mine 65 minutes— would cook less in an 8” one. But next time I will cook mine less.

Ingredients 

1&1/2 cups full fat Greek yogurt ( plain, unflavored)

4 eggs

5 tablespoons cornstarch 

1/4 cup sugar

1 teaspoon vanilla optional 

Directions 

Mix yogurt by itself until smooth. Sift in cornstarch and sugar. Mix. Whip in the 4 eggs until very creamy. Add vanilla if desired.

Note: some add vanilla or lemon or cinnamon— each separately would be fun to try. I would like to try some lemon juice.

Place in parchment lined container 7-8 inches wide. Make sure it has some height like a springform cheesecake pan because it rises. 

Cook in preheated 350 degree oven for 50-65 minutes until it starts browning on top. I actually think mine would be creamier if I had cooked mine for 60 instead of 65, but it would not have been browned on the top.

Remove from oven —Lift out of the pan by holding onto the parchment paper and let cool to room temperature. Then refrigerate at least 2 hours. They say when serving let it sit at room temp for 15 minutes after taking out of refrigerator.

You can go to link for more details— here is how mine looked after it shrunk from cooling at room temperature:

We served ours with chocolate syrup. Would be really good with strawberries or caramel sauce!!😍😄 would be good served with some fresh plain yogurt that was mixed with vanilla and sugar—spreading over the top just before serving. Some sprinkle powdered sugar over the top. Cherry pie filling would be good served on top!