If you’ve ever wanted a dessert that feels indulgent yet surprisingly light, Japanese Yogurt Cheesecake is exactly that. This Japanese Yogurt Cheesecake bakes into a soft, airy, and gently jiggly cake with a delicate sweetness that melts in your mouth. Unlike traditional dense cheesecakes, this version uses yogurt for a lighter texture and subtle tang. The result is a beautifully fluffy cake that feels elegant, balanced, and perfect for anyone looking for a healthier dessert option without sacrificing flavor.
Key Takeaways
- Light, airy, and softly jiggly texture
- Made with minimal simple ingredients
- Lower in sugar than classic cheesecake
- Delicate, mildly sweet flavor
- Perfect for tea or light dessert
Why You’ll Love This Recipe
- Cloud-like texture that melts in your mouth
- Healthier alternative to heavy cheesecake
- Elegant yet simple presentation
- Great for gatherings or special occasions
- Customizable with fruit toppings
Ingredients
- 1 cup plain Greek yogurt
- 3 eggs, separated
- ¼ cup granulated sugar
- 2 tbsp cornstarch
- ½ tsp vanilla extract
- Powdered sugar for dusting (optional)
Equipment
- Mixing bowls
- Hand mixer
- Rubber spatula
- 6-inch round cake pan
- Baking tray (for water bath)
- Parchment paper
Step-by-Step Instructions
Prepare Pan
Line cake pan with parchment paper. Wrap bottom with foil to prevent water leaks.
Mix Base
In a bowl, whisk yogurt, egg yolks, sugar, cornstarch, and vanilla until smooth.
Whip Egg Whites
Beat egg whites until soft peaks form. The texture should be glossy and hold shape gently.
Fold Gently
Carefully fold whipped whites into yogurt mixture, maintaining as much air as possible.
Water Bath Bake
Pour batter into pan. Place in a baking tray filled with hot water halfway up the sides. Bake at 320°F for 45–55 minutes until set but still slightly jiggly in the center.
Cool Slowly
Turn off oven and let cake cool inside with door slightly open to prevent cracking.
Tips & Variations
- Do not overmix or deflate egg whites
- Use full-fat yogurt for best texture
- Add lemon zest for brightness
- Top with fresh berries
- Chill before serving for firmer slices
Serving Suggestions
Serve Japanese Yogurt Cheesecake lightly dusted with powdered sugar and paired with hot green tea or coffee. Add fresh berries or a light fruit compote for an elegant finishing touch.
Storage & Reheating
Store in the refrigerator for up to four days. This cake is best served chilled or slightly cool. Avoid microwaving, as it may affect texture.
Nutrition (Approximate Per Serving)
- Calories: 180
- Protein: 8g
- Carbohydrates: 18g
- Fat: 7g
- Fiber: 0g
- Dietary Tags: Light dessert, Lower sugar option
FAQs
Why is my cake not jiggly?
It may have baked too long. Remove when center still slightly wobbles.
Can I use regular yogurt?
Yes, but Greek yogurt gives better structure.
Do I need a water bath?
Yes, it helps create the soft texture and prevents cracks.
Can I freeze it?
Freezing is not recommended as texture may change.
Conclusion
Japanese Yogurt Cheesecake offers a beautifully light and elegant dessert experience. With its soft jiggle, airy texture, and gentle sweetness, it’s the perfect choice when you want something indulgent yet balanced. Simple to prepare and stunning to serve, this recipe proves that lighter desserts can still feel completely satisfying.