Japanese Yogurt Cheesecake With Just a Few Ingredients
Japanese cheesecake is known for its airy, jiggly texture. The trending version uses yogurt and eggs with no cream cheese, so it comes out light and lower in calories.
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Why it turns out fluffy
- Whipped egg whites give the airy texture
- A water bath prevents cracking
- Greek yogurt instead of cream cheese for fewer calories
Japanese Cheesecake
20 minPrep
55 minCook
6Servings
190kcal
Ingredients
- 1 cup Greek yogurt
- 3 eggs (yolks and whites separated)
- 3 tbsp cornstarch
- 3 tbsp honey or a little sugar
- 1 tsp lemon juice
- Pinch of salt
Method
- Heat the oven to 160ยฐC and set a tray of hot water on the lower rack.
- Mix the yogurt with the yolks, cornstarch and honey.
- Whip the whites with the lemon and salt to soft peaks.
- Gently fold the whites into the yogurt mix in 3 batches.
- Pour into a parchment-lined tin and bake 50 to 55 minutes in a water bath.
- Cool in the switched-off oven, then chill for 2 hours.
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Tip
Do not open the oven in the first 30 minutes or the cake will sink. Fold the whites gently so they keep their air.
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โ ๏ธ For general education only. If you have a health condition or allergy, consult your doctor.