3-Ingredient Air Fryer Yogurt Cake (Cornstarch Version)
A light, creamy, and slightly custard-like yogurt cake made with just a few simple ingredients. It has a soft Japanese cheesecake-style texture and is perfect for air fryer baking.
Ingredients
2 cups Greek yogurt (thick yogurt)
4 large eggs
2 tbsp cornstarch
2 tbsp sugar (optional, for sweetness)
Instructions
1. Make the batter
In a large mixing bowl, add Greek yogurt and eggs. Whisk well until the mixture becomes smooth and fully combined.
š” If you prefer a sweeter taste, mix sugar into the yogurt before adding the eggs.
2. Add cornstarch
Sift in the cornstarch to avoid lumps. Mix gently until the batter becomes silky and smooth.
3. Prepare the pan
Lightly grease a small cake pan or heat-safe bowl that fits in your air fryer. Pour the batter evenly into it.
4. Preheat air fryer
Preheat your air fryer to 160Ā°C (320Ā°F) for 3ā5 minutes.
5. Bake
Place the pan in the air fryer and bake at 160Ā°C for 25ā30 minutes, until the top is set and slightly golden.
6. Check doneness
Insert a toothpick in the center ā it should come out mostly clean with a slight creamy moisture (not completely dry).
7. Cover with cling film (important step)
Once baked, remove the cake and let it sit for 5ā10 minutes. Then gently cover it with cling film (plastic wrap) while it is still slightly warm.
This helps lock in moisture and keeps the texture soft, creamy, and custard-like.
8. Cool & chill
Let it cool completely, then refrigerate for 1ā2 hours for the best texture and clean slices.
Texture & Taste
Soft, creamy, lightly tangy, and melt-in-mouth ā very similar to Japanese-style cheesecake with a custard finish.
Tips
- Always use thick Greek yogurt for best results
- Donāt overmix after adding cornstarch
- Every air fryer is different ā start checking at 25 minutes
- Chilling is essential for perfect texture and clean slices
ā Q/A
Q1: Can I make this without an oven?
ā Yes, it is specially designed for air fryer baking.
Q2: Is this really a 3-ingredient recipe?
ā Yes: yogurt, eggs, and cornstarch (sugar is optional).
Q3: What texture does it have?
ā Soft, creamy, custard-like, similar to Japanese cheesecake.
Q4: Do I need to refrigerate it?
ā Yes, chilling improves texture and firmness.
Q5: Why use cling film after baking?
ā It traps moisture and prevents the cake from drying out.