요즘 뜨는 요거트×쿠키로 만드는 일본식 치즈케이크 4가지 방법

Ingredients

• 530 g Greek Yogurt (unsweetened, plain)
• 60 g Condensed Milk (sweetened; can substitute with honey or maple syrup for a less processed sweetener)
• 1 g Salt (pinch, enhances flavor)
• 2 g Vanilla Extract (or 2 g vanilla bean paste)
• 100 g Lotus Biscoff Cookies (crushed into fine crumbs; can use Biscoff spread as an alternative)
• 30 g Strawberry Jam (optional layer for strawberry version)
• 3 g Matcha Powder (optional; dissolve in warm water before adding)
• 6 g Cocoa Powder (optional; dissolve in warm water before adding)
• 4 g Instant Coffee Powder (optional; dissolve in warm water before adding)
• 29 g Warm Water (used to dissolve matcha, cocoa, and coffee powders (9 g + 10 g + 10 g))
• 15 g Dark Couverture Chocolate (for final drizzle; melt with coconut oil)
• 3 g Coconut Oil (helps chocolate glaze stay glossy; can use any neutral oil)
• 10 g Powdered Sugar (optional for dusting)
• 5 g Strawberry Powder (optional decorative dusting)
• 30 g Egg Crackers (optional crunchy topping; use plain or flavored)

Instructions

1. Prepare Biscoff Crust

   Place Lotus Biscoff cookies in a zip‑top bag and crush them with a rolling pin until fine. Transfer crumbs to a bowl and set aside.

   Time: PT5M

2. Mix Yogurt Base

   In a mixing bowl, whisk together Greek yogurt, condensed milk, salt, and vanilla extract until smooth and slightly fluffy.

   Time: PT5M

3. Add Optional Flavorings

   If using matcha, cocoa, or coffee, dissolve the powder in the measured warm water (9 g for matcha, 10 g for cocoa, 10 g for coffee) and stir into the yogurt base. For strawberry version, fold in strawberry jam.

   Time: PT5M

4. Layer the Dessert

   In each serving glass, start with a thin layer of Biscoff crumbs, then add a generous spoonful of the yogurt mixture. Repeat layers, finishing with a crumb topping. Optionally add crushed egg crackers for extra crunch.

   Time: PT5M

5. Chill

   Cover the glasses with plastic wrap and refrigerate for at least 8 hours (12‑24 hours gives the best texture).

   Time: PT8H

6. Prepare Chocolate Drizzle

   Combine dark couverture chocolate and coconut oil in a small saucepan. Melt over low heat, stirring constantly until smooth. Remove from heat and let cool slightly.

   Time: PT5M

   Temperature: Low heat

7. Finish and Serve

   Remove desserts from the fridge, drizzle the chocolate glaze over the top, and dust with powdered sugar, strawberry powder, matcha powder, or cocoa powder as desired.

   Time: PT5M

Nutrition Facts

Calories

300

Protein

10 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g