酸奶蛋糕與舒芙蕾芝士蛋糕很相似，同樣的濕潤和綿密，但口感更清爽。因為加有酸奶油或酸奶（Sour cream or Yogurt)，但沒有加牛油和菜油，所以這款蛋糕比芝士蛋糕的熱量要低得多。
Yogurt cake is very similar to Souffle cheese cake, the same moist and dense, but the taste is more refreshing. Because of the addition of yogurt, but no butter and vegetable oil, this cake has a much lower calorie than cheesecake.
成份：(8寸方形蛋糕模)(8寸圓模: 成份X0.8)
6個蛋黃
10g糖
200g希臘酸奶或酸奶油（如用原味酸奶的可以多加20g低筋麵粉，蛋白霜打發至中性發泡）
55g低筋麵粉
25g玉米澱粉
6个蛋白
80g糖
1/2茶匙檸檬汁
溫水浴(約45℃/113ºF)，在預熱150℃（302ºF）爐内(底層)烤55分鐘，180℃（356ºF）烤3分鐘上色。
Warm water(about 45℃/113ºF) bath, bake in oven(bottom) preheated to 150℃（302ºF） for 55 min, 180℃（356ºF） for 3 min, can get good color.
Recipe：（8in Square cake pan）(8in round cake pan: IngredientX0.8)
6 egg yolks
10g sugar
200g Greek yogurt or sour cream（if use plain yogurt, please add 20g more pastry flour, meringue beat to firm peaks)
55g pastry flour
25g corn starch
6 egg whites
80g sugar
1/2tsp lemon juice
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