Two-Ingredient Japanese Yogurt Cheesecake
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.
A pillowy jiggly cheesecake made from just Greek yogurt and eggs with no flour, sugar, or cream cheese required.
Nutrition per serving
Ingredients
Batter
Pan Prep
Garnish
Baking
Instructions
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.
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.
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.
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.
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.
Substitutions
Common mistakes
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