How to Make the Perfect Two-Ingredient Japanese Yogurt Cheesecake
Japanese · Medium · 90 min · 6 servings
This impossibly light and fluffy Japanese-style cheesecake requires only Greek yogurt and eggs, making it one of the most minimal yet magical desserts you can bake. The result is a jiggly, soufflé-like cake with a delicate tang that melts on your tongue like a cloud.
Why this recipe works
This Two-Ingredient Japanese Yogurt Cheesecake recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 90 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 110 calories with 9g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 500 g full-fat plain Greek yogurt
- 4 large eggs, separated
- 0 cooking spray or butter for greasing pan
- 0 parchment paper for lining
- 0 powdered sugar for dusting (optional)
- 0 fresh berries for serving (optional)
- 0 honey for drizzling (optional)
- 0 hot water for water bath
Step by step instructions
Step 1: Prepare the Pan and Oven
Preheat your oven to 170 degrees Celsius (340 degrees Fahrenheit). Grease a 6-inch round cake pan and line the bottom and sides with parchment paper. Place the pan inside a larger roasting dish that will hold the water bath during baking.
Step 2: Mix the Yogurt Base
In a large bowl, whisk together the Greek yogurt and 4 egg yolks until completely smooth and no lumps remain. The mixture should be uniform and creamy.
Step 3: Whip the Egg Whites
In a clean, completely grease-free bowl, beat the 4 egg whites with an electric hand mixer on medium-high speed until stiff peaks form. This step is critical and takes about 3 to 5 minutes. The whites should hold a firm peak and appear glossy.
Step 4: Fold and Fill
Add one-third of the whipped egg whites to the yogurt mixture and stir gently to lighten it. Add the remaining whites in two additions, folding carefully with a rubber spatula using large sweeping motions to preserve as much air as possible. Pour the batter into the prepared pan.
Step 5: Water Bath Bake and Cool
Pour hot water into the roasting dish to come about 2 cm up the sides of the cake pan. Bake for 38 to 40 minutes until the top is lightly golden and the cake jiggles like set custard when shaken. Turn off the oven, crack the door, and let the cake rest inside for 15 minutes before removing. Allow to cool completely before dusting with powdered sugar and serving.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- full-fat Greek yogurt → full-fat plain Skyr for an even higher protein and slightly tangier result
- full-fat Greek yogurt → cream cheese blended smooth if you prefer a richer and denser texture
- 6-inch round pan → a muffin tin lined with cupcake liners for individual portion-sized jiggly cakes
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Getting any yolk into the egg whites, which prevents them from whipping to stiff peaks and ruins the airy structure
- Skipping the water bath, which causes the cheesecake to crack and bake unevenly without the gentle humid heat
- Opening the oven door during baking or removing the cake too quickly, causing it to collapse dramatically from the sudden temperature change
Nutrition facts
Per serving: 110 calories, 9g protein, 5g carbs, 6g fat, 0g fiber.
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