Japanese Yogurt Cheesecake
A light and fluffy Japanese Yogurt Cheesecake with a soft, creamy texture, perfect for easy desserts.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2/3 cup all-purpose flour
- 2 tbsp cornstarch
- 1 tsp baking powder
Wet Ingredients
- 1/2 cup unsalted butter softened
- 8 oz cream cheese room temperature
- 3/4 cup plain yogurt
- 3/4 cup granulated sugar
- 4 large eggs separated
Instructions
Preparation
- Ensure all ingredients are at room temperature to start. Preheat the oven to 325°F.
- In a large mixing bowl, beat the cream cheese and butter until smooth and creamy. Gradually add sugar, beating until light and fluffy.
- Add yogurt and mix until well combined. Incorporate egg yolks one at a time, mixing thoroughly after each addition.
- In a separate bowl, sift together flour, cornstarch, and baking powder. Gradually fold into the wet mixture.
- In another bowl, beat egg whites until stiff peaks form. Gently fold the egg whites into the batter in batches.
- Pour the batter into the prepared cake pan. Smooth the top with a spatula.
- Bake in the preheated oven for 50 minutes, or until the top is golden and a toothpick comes out clean.
- Turn off the oven, leave the door slightly open, and let the cake cool inside for 1 hour.
Serving
- Remove the cake from the oven, cool completely on a wire rack, then refrigerate for at least 2 hours before serving.
Storage
- Store any leftovers in an airtight container in the fridge for up to 3 days.
Notes
Pro Tips: Use a water bath to ensure even baking and prevent cracks. Let the cake cool slowly in the oven to maintain its structure.
Ingredient Substitutions: For a gluten-free version, use almond flour instead of all-purpose flour. Try flavored yogurts for a unique twist.
How to Serve: Serve chilled with fresh berries and a dusting of powdered sugar for an elegant presentation.
Storage & Freshness: Keep refrigerated in an airtight container for up to 3 days. Best enjoyed fresh.
Make-Ahead Tips: Prepare the cheesecake a day ahead and store in the fridge overnight for the best texture and flavor.
Ingredient Substitutions: For a gluten-free version, use almond flour instead of all-purpose flour. Try flavored yogurts for a unique twist.
How to Serve: Serve chilled with fresh berries and a dusting of powdered sugar for an elegant presentation.
Storage & Freshness: Keep refrigerated in an airtight container for up to 3 days. Best enjoyed fresh.
Make-Ahead Tips: Prepare the cheesecake a day ahead and store in the fridge overnight for the best texture and flavor.