Description
This Viral Japanese Yogurt Cheesecake offers a delightful balance of creamy richness and refreshing tang, achieving a signature melt-in-your-mouth texture. It’s renowned for its ethereal, cloud-like consistency, making it feel indulgent yet surprisingly light. This recipe guides you to create a show-stopping dessert that jiggles beautifully and tastes absolutely heavenly. It’s a truly unique cheesecake experience, distinct from traditional dense varieties.
Ingredients
- 200 g full-fat cream cheese, softened at room temperature
- 100 g plain full-fat yogurt, at room temperature
- 60 g unsalted butter, melted
- 3 large eggs, separated
- 70 g granulated sugar, divided
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 30 g all-purpose flour
- 15 g cornstarch
- Pinch of salt
- Optional: Zest of 1/2 lemon for garnish
Instructions
- Prepare your pan: Preheat oven to 160°C (325°F). Grease and line the bottom of an 18cm (7-inch) round springform pan with parchment paper. Wrap the bottom and sides of the pan tightly with aluminum foil to prevent water from entering during the water bath.
- Make the cheese mixture: In a large bowl, whisk together the softened cream cheese, yogurt, melted butter, and lemon juice until smooth and lump-free. Stir in the vanilla extract.
- Add egg yolks: Gradually whisk in the egg yolks one at a time into the cream cheese mixture until fully incorporated and smooth.
- Sift dry ingredients: Sift the flour and cornstarch directly over the cream cheese mixture. Fold gently with a spatula until just combined, being careful not to overmix. Set aside.
- Whip egg whites: In a separate clean bowl, using an electric mixer, beat the egg whites on medium speed until foamy. Gradually add half of the granulated sugar (35g) while continuing to beat on medium-high speed. Continue beating until soft peaks form, then add the remaining sugar and beat until medium-firm, glossy peaks form. The meringue should hold its shape but still be soft and pliable.
- Combine mixtures: Gently fold one-third of the meringue into the cream cheese mixture to lighten it. Then, add the remaining meringue and fold carefully using a spatula until just combined, ensuring no streaks of egg white remain. Be gentle to maintain the airy volume.
- Pour into pan and bake: Pour the batter into the prepared springform pan. Place the springform pan into a larger baking pan, then carefully pour hot water into the larger pan until it reaches about halfway up the sides of the springform pan (creating a water bath).
- Bake: Bake for 30-35 minutes, or until the top is golden brown and the cheesecake is set but still slightly jiggly in the center when gently shaken. The internal temperature should be around 75°C (167°F).
- Cool: Turn off the oven, prop the oven door open slightly, and let the cheesecake cool in the oven for at least 30 minutes to prevent cracking.
- Chill: Remove the cheesecake from the oven and water bath. Carefully unwrap the foil and let it cool completely on a wire rack at room temperature. Once cool, cover and refrigerate for at least 4 hours, or preferably overnight, before serving.
- Serve: Carefully remove the cheesecake from the pan. Garnish with lemon zest if desired and serve chilled.
Notes
- Ensure all dairy ingredients and eggs are at room temperature for a smooth, lump-free batter.
- Do not overmix the batter after adding flour, and be gentle when folding in the meringue to maintain the cake’s light texture.
- Using a water bath (bain-marie) is crucial for even cooking and preventing cracks.
- Cooling the cheesecake slowly in the oven helps prevent it from deflating and cracking.
- Chilling thoroughly is essential for the cheesecake to firm up and develop its full flavor and texture.
Nutrition
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