Japanese Yogurt Cheesecake Recipe

Ingredients

• 160 g Digestive Biscuits (crushed fine; can use food processor or place in zip‑bag and crush with rolling pin)
• 80 g Unsalted Butter (melted on low heat)
• 350 g Cream Cheese (softened to room temperature)
• 50 ml Lemon Juice (freshly squeezed for best flavor)
• 80 g Fine Granulated Sugar (super‑fine caster sugar dissolves quickly)
• 12 g Fish Gelatin Powder (dissolved in warm water; gives a clean set)
• 90 ml Warm Water (about 40‑45 °C; used to bloom gelatin)
• 2 tablespoon Raspberry Jam (any red‑berry jam works)
• 1 tablespoon Water (to thin the jam for sauce)

Instructions

1. Crush the biscuits

   Place the digestive biscuits in a food processor and pulse until they become a fine powder; if you don’t have a processor, put the biscuits in a zip‑top bag and crush with a rolling pin.

   Time: PT2M

2. Melt the butter

   Add the unsalted butter to a small saucepan and melt over low heat, stirring constantly until fully liquid.

   Time: PT3M

   Temperature: Low heat

3. Combine crust ingredients and press

   Transfer the crushed biscuits to a bowl, pour the melted butter over them and mix until evenly coated. Spoon the mixture into a springform pan lined with parchment paper, spreading it evenly and pressing firmly with the back of a cup or a flat spatula.

   Time: PT4M

4. Chill the crust

   Cover the pan with plastic wrap and place it in the refrigerator to set while you prepare the filling.

   Time: PT15M

5. Soften the cream cheese

   Leave the cream cheese at room temperature for about 10 minutes, or until it is soft enough to stir without lumps.

   Time: PT10M

6. Mix cheese, lemon juice and sugar

   In a large mixing bowl, beat the softened cream cheese until smooth. Add the lemon juice and half of the fine sugar, mixing until fully incorporated. Add the remaining sugar in 2‑3 additions, beating until the mixture is glossy and free of granules.

   Time: PT5M

7. Bloom and dissolve gelatin

   Sprinkle the fish gelatin powder over 90 ml of warm water (about 40‑45 °C). Let it sit for a minute, then stir until completely dissolved. If any granules remain, place the bowl over a pot of simmering water and whisk until smooth, then pass through a fine mesh sieve.

   Time: PT5M

   Temperature: Warm (40‑45°C)

8. Combine gelatin with cheese mixture

   Slowly pour the dissolved gelatin into the cheese mixture while stirring continuously until fully incorporated.

   Time: PT2M

9. Fill the crust and chill

   Pour the cheesecake filling over the chilled crust, smoothing the top with a spatula. Cover the pan tightly with plastic wrap and refrigerate for at least 2 hours, or until fully set.

   Time: PT2H

10. Prepare raspberry sauce

    Combine the raspberry jam and 1 tablespoon water in a small saucepan. Heat over low‑medium heat, stirring, until the mixture reaches a pourable consistency, then remove from heat.

    Time: PT5M

    Temperature: Low‑medium heat

11. Serve

    Run a thin knife around the edge of the springform pan, release the cake, slice, and drizzle with the warm raspberry sauce.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g