making the 2 ingredient japanese cheesecake as my boyfriend's celebratory med school entrance cake

Ingredients

• 200 g Digestive Biscuits (finely crushed; can use graham crackers)
• 100 g Unsalted Butter (melted; room temperature butter works too)
• 250 g Cream Cheese (softened to room temperature)
• 200 g Greek Yogurt (plain, unsweetened; can use regular yogurt but texture will be less firm)
• 80 g Granulated Sugar (divided: 60 g for filling, 20 g for crust)
• 2 Eggs (separated; yolks go into filling, whites whipped to stiff peaks)
• 1 tbsp Lemon Juice (freshly squeezed)
• 1 tsp Vanilla Extract (pure vanilla)
• 5 g Gelatin Powder (about 1 tsp; dissolved in 2 tbsp warm water)

Instructions

1. Prepare the Biscuit Crust

   Place the digestive biscuits in a food processor and pulse until fine crumbs. Transfer to a bowl, add 20 g of the granulated sugar and the melted butter, mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of an 8‑inch springform pan, creating an even layer.

   Time: PT10M

2. Make the Cream Cheese Filling

   In a large mixing bowl, beat the softened cream cheese with a whisk until smooth (about 2 minutes). Add 60 g sugar and continue beating until light and fluffy. Mix in the egg yolks, lemon juice, and vanilla extract. Fold in the Greek yogurt until fully incorporated.

   Time: PT10M

3. Dissolve Gelatin

   Sprinkle the gelatin powder over 2 Tbsp cold water in a small saucepan. Let it bloom for 2 minutes, then gently heat over low flame, stirring until fully dissolved (do not boil). Remove from heat and let cool slightly.

   Time: PT5M

4. Combine Gelatin with Filling

   Pour the warm gelatin solution into the cream cheese mixture and whisk quickly to distribute evenly.

   Time: PT2M

5. Whip Egg Whites

   In a clean bowl, whisk the egg whites until they form stiff peaks. Gently fold the whipped whites into the filling in three additions, being careful not to deflate the batter.

   Time: PT5M

6. Bake the Cheesecake

   Preheat the oven to 150 °C (300 °F). Place the springform pan on a baking tray filled with hot water to create a water bath. Pour the batter over the chilled crust, smooth the top, and bake for 45 minutes. The center should be slightly wobbly when you gently shake the pan.

   Time: PT45M

   Temperature: 150°C

7. Cool and Set

   Turn off the oven, crack the door open and let the cheesecake sit for 30 minutes to cool gradually. Then remove from the water bath, run a thin knife around the edge, and chill in the refrigerator for at least 4 hours (preferably overnight) before unmolding.

   Time: PT30M

8. Serve

   Release the springform pan, slice with a hot, wet knife for clean cuts, and serve chilled. Optional: dust with powdered sugar or drizzle with a thin matcha glaze for a nod to the original matcha cheesecake story.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

30 g

Fat

12 g

Fiber

0.5 g