Japanese Yogurt Cheesecake
A light and airy Japanese Yogurt Cheesecake with a delicate soufflé texture, gently sweet flavor, and subtle tang from yogurt and lemon. Soft, fluffy, and perfectly balanced for an elegant yet comforting dessert.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1 cup plain yogurt
- 3/4 cup granulated sugar
- 4 large eggs, separated
- 2 tablespoons unsalted butter, melted
- 1/2 cup all purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon powdered sugar, optional for dusting
Instructions
- Preheat oven to 320 degrees Fahrenheit. Line the bottom of a 7 inch springform pan with parchment paper and wrap the outside with foil.
- In a mixing bowl, beat softened cream cheese and granulated sugar until smooth and creamy.
- Add plain yogurt, melted butter, egg yolks, vanilla extract, and lemon juice. Mix until fully combined.
- Sift in all purpose flour and cornstarch, then stir gently until incorporated.
- In a separate clean bowl, beat egg whites until stiff peaks form.
- Gently fold the whipped egg whites into the batter in three additions, being careful not to deflate the mixture.
- Pour the batter into the prepared springform pan and tap lightly to release air bubbles.
- Place the pan into a larger baking dish and fill with hot water halfway up the sides of the pan to create a water bath.
- Bake for 60 minutes until the center jiggles slightly but is set.
- Turn off the oven and leave the cake inside with the door slightly open for 15 minutes.
- Remove from oven and cool completely before dusting with powdered sugar and slicing.
Notes
- Use room temperature ingredients for a smoother batter.
- Do not overmix once egg whites are folded in to maintain an airy texture.
- Bake in a water bath to prevent cracking and ensure even cooking.
- Chill before slicing for clean, neat cuts.
Find it online: https://tastyze.com/japanese-yogurt-cheesecake/