Japanese Cheesecake Hack

Ingredients

• 200 g Biscoff Cookies (crushed fine; use a food processor or place in a zip‑bag and crush with a rolling pin)
• 75 g Unsalted Butter (melted and cooled slightly)
• 250 g Cream Cheese (softened to room temperature)
• 200 g Greek Yogurt (plain, full‑fat; if watery, strain through cheesecloth for 10 min)
• 80 g Granulated Sugar (adjust to taste; can substitute honey or maple syrup for a different flavor)
• 1 tsp Vanilla Extract (pure vanilla extract)
• 5 g Powdered Gelatin (dissolved in 2 Tbsp warm water; ensures the cheesecake sets firmly)
• 100 g Strawberry Jam (optional topping; spread thinly over the set cheesecake)

Instructions

1. Prepare the Biscoff Crust

   Pulse the Biscoff cookies in a food processor until fine crumbs form. Transfer to a bowl, add the melted butter, and stir until the mixture resembles wet sand.

   Time: PT5M

2. Press Crust into Pan

   Evenly press the crumb‑butter mixture into the bottom of the springform pan, creating a compact, even layer. Chill the crust while you make the filling.

   Time: PT5M

3. Make the Cheesecake Filling

   In a clean mixing bowl, beat the softened cream cheese until smooth. Add Greek yogurt, sugar, vanilla extract, and the dissolved gelatin. Beat on medium speed until the mixture is completely homogenous and slightly airy.

   Time: PT10M

4. Assemble the Cheesecake

   Pour the filling over the chilled crust, spreading with a spatula to the edges. Smooth the top and tap the pan lightly on the counter to release any air bubbles.

   Time: PT5M

5. Chill to Set

   Cover the pan with plastic wrap and refrigerate for at least 6 hours, preferably overnight, until firm.

   Time: PT8H

   Temperature: 4°C

6. Add Strawberry Jam and Serve

   When ready to serve, spread a thin layer of strawberry jam over the top, or dollop fresh berries. Release the springform, slice, and enjoy.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

0.5 g