The Ultimate Raspberry Yoghurt ‘Cheese’ Cake Recipe You Need to Try

by | Apr 5, 2023 | Recipes

If you’re looking for a fun and festive dessert to serve this Easter, then this recipe is a must-try. This Middle-Eastern-inspired yoghurt cake popularised by Claudia Roden is reminiscent of a cheesecake but much lighter, fluffier and more flan-like. It is a perfect blend of tangy yoghurt, zesty lemon, and sweet raspberries.

Pair This Cheesecake Recipe Along With…

Let’s Bake Something Healthy

This recipe is super easy to follow and doesn’t require any fancy equipment or ingredients. All you need is a few basic kitchen essentials, a bit of time, and a whole lot of love for cheesecake (but the healthy kind).

Nutritional Information Per serving:

460kJ | 3g fat (1g sat) | 65mg sodium | 19g carbs | 2g fibre | 16g sugars | 5g protein

Ed’s Tips For This Raspberry ‘Cheese’ Cake:

  • Try it with Greek-style yoghurt.
  • Full cream yoghurt ups the calories per serving from 109kcal to 140kcal.
  • Add extra lemon zest along with the raspberries for an extra sweet sour taste.
Healthy Raspberry Cheesecake

Raspberry Yoghurt ‘Cheese’ Cake

This is a Middle-Eastern yoghurt cake popularised by Claudia Roden that is reminiscent of a cheesecake, but much lighter, fluffier and more flan-like.
Prep Time 15 minutes
Cook Time 50 minutes
Course Dessert
Servings 8
Calories 109 kcal


  • 4 eggs, separated
  • 100g castor sugar 1/2 cup
  • 400g low-fat plain yoghurt
  • 3 tbsp flour
  • Grated zest of 1 lemon
  • 125g raspberries 1 small punnet


  • Preheat the oven to 180°C. Butter and flour a 18cm-diameter, loose-bottomed cake tin and line the bottom with baking paper.
  • Beat the egg whites until stiff peaks form. Beat the egg yolks with the sugar until thick, pale and creamy.Mix yoghurt, flour and lemon zest into the yolks.
  • Mix a spoonful of the egg whites into the yoghurt mixture to loosen. Fold the egg whites into the yoghurt mixture, gently but thoroughly, until well combined. Spoon into the tin.
  • Drop in the raspberries and bake in the lower third of the oven for 50 minutes or until a skewer inserted comes out clean.
  • Cool on a wire rack – the cake will soufflé up and then sink again. Serve warm or cold.
Keyword dessert

I used full cream yoghurt instead of low fat yoghurt for this recipe (personal preference). This switch adds about 31 calories extra per serving but serves a whole lot of extra goodness on your plate.

Everyone needs a reliable loose base round pan, especially when you’re baking cheesecake.

Excellent product. Excellent quality. Baked the perfect cheesecake in this pan.

Print out the WH recipe or write it down in your recipe journal. It’s definitely a keeper when you quickly have to whip something up for an unexpected visit.

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