Step 1

Grease the interior of a 6-inch round cake pan or a 6-inch round springform pan with cooking oil spray and then line bottom and sides with parchment paper.

Step 2

Add yogurt and condensed milk to a large mixing bowl. Make sure to use a spatula to scrape the sides of your measuring cups so that all the condensed milk and yogurt that gets stuck on the sides ends up in the mixing bowl. Whisk until smooth. Sift in the cornstarch, 1 tablespoon at a time, whisking after each addition until no lumps remain.

Step 3

Stir in lemon juice and zest until evenly incorporated. Pour batter into prepared cake pan.

Step 4

To cook in the air fryer: Preheat air fryer to 315°F (157°C) and bake for about 23 minutes. The surface of the cake should look done and have a partial caramelized appearance (the caramelization won't be completely even across). The cake should not be very jiggly but the center should not be fully set.

Step 5

To cook in the oven: Preheat oven to 350°F (177°C). Bake for about 45 minutes or until the surface of the pan looks fully cooked (but it will remain white in color except around the edges which will turn slightly brown) and the cake should be pulling away from the sides of the pan. The cake should not be very jiggly but it is okay if the center doesn't seem fully set.

Step 6

Let cake cool for several hours before eating. You can do this two ways and the texture will be different depending on which method you choose. You can cool the cake at room temperature. When the cake is cooled, it will be set enough that you can plate it and cut it, but the center will remain very creamy and gooey. This is similar to a Basque cheesecake type of texture. If you prefer a fully set and firmer cake like American cheesecake, place the cake in the fridge to cool. After a few hours, the cake should be fully cooled and have a denser firmer texture.