Viral Japanese Cheesecake with extra protein 🍰✨ so so good!

Ingredients

• 200 g Cream Cheese (room temperature, softened)
• 150 g Vanilla Greek Yogurt (zero‑sugar, 15 g protein, vanilla‑flavored)
• 4 large Eggs (separated, yolks at room temperature, whites at room temperature)
• 80 g Granulated Sugar (can substitute with erythritol for lower carbs)
• 30 g Unsalted Butter (melted, cooled slightly)
• 30 g Cake Flour (sifted)
• 1 tsp Vanilla Extract (pure vanilla)
• 1 tsp Lemon Juice (freshly squeezed)
• 1/4 tsp Cream of Tartar (helps stabilize egg whites)

Instructions

1. Preheat Oven

   Set the oven to 320°F (160°C) and let it fully preheat.

   Time: PT10M

   Temperature: 320°F

2. Prepare the Pan

   Line the bottom of the 8‑inch springform pan with parchment paper. Wrap the outside of the pan tightly with a double layer of aluminum foil to prevent water from seeping in during the water bath.

   Time: PT5M

3. Separate Eggs

   Separate the egg whites from the yolks into two clean bowls. Ensure no yolk contaminates the whites.

   Time: PT5M

4. Mix Yolks, Sugar, Yogurt, and Flavorings

   Using the hand mixer, beat the egg yolks with the granulated sugar until the mixture becomes pale and thick (about 3–4 minutes). Add the vanilla Greek yogurt, vanilla extract, and lemon juice, then mix until smooth.

   Time: PT5M

5. Incorporate Cream Cheese and Butter

   Add the softened cream cheese to the yolk mixture and beat until fully incorporated. Drizzle in the melted butter and blend briefly.

   Time: PT2M

6. Fold in Flour

   Sift the cake flour over the batter and gently fold with a spatula until just combined. Do not over‑mix.

   Time: PT3M

7. Whip Egg Whites

   Add cream of tartar to the egg whites. Beat on medium‑high speed until stiff peaks form (the whites should stand up straight when the beaters are lifted).

   Time: PT10M

8. Fold Egg Whites into Batter

   Add one‑third of the whipped egg whites to the batter and gently fold to lighten. Repeat with the remaining whites in two more additions, being careful not to deflate the mixture.

   Time: PT5M

9. Transfer to Pan

   Pour the batter into the prepared springform pan, smoothing the top with a spatula. Tap the pan lightly on the counter to release any large air bubbles.

   Time: PT2M

10. Water Bath & Bake

    Place the pan inside a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Bake for 45 minutes.

    Time: PT45M

    Temperature: 320°F

11. Steam‑Off Cooling

    Turn off the oven, crack the door open, and let the cheesecake sit inside for 15 minutes. This gradual cooling reduces the chance of a sudden collapse.

    Time: PT15M

12. Refrigerate

    Remove the cheesecake from the water bath, let it cool to room temperature, then refrigerate for at least 4 hours (preferably overnight) before serving.

    Time: PT4H

Nutrition Facts

Calories

210

Protein

8 g

Carbohydrates

15 g

Fat

12 g

Fiber

0 g