Greek yogurt cheesecake recipe !!! Baked cheesecake !!! Healthy Greek Yogurt Cheesecake - hanami
Greek yogurt cheesecake recipe !!! Baked cheesecake !!! Healthy Greek Yogurt Cheesecake - hanami is a easy Japanese recipe that serves 8. 97 calories per serving. Recipe by hanami on YouTube.
Prep: 2 hrs 14 min | Cook: 30 min | Total: 2 hrs 59 min
Cost: $4.15 total, $0.52 per serving
Ingredients
- 200 g Cream Cheese (softened to room temperature; smooth when beaten)
- 70 g Granulated Sugar (adjust sweetness to taste)
- 2 pcs Eggs (large, room temperature)
- 160 g Greek Yogurt (plain, full‑fat)
- 18 g All-Purpose Flour (sifted)
Instructions
Bring Cream Cheese to Room Temperature
Take the cream cheese out of the refrigerator at least 2 hours before you start and let it sit uncovered at room temperature.
Time: PT2H0M
Smooth the Cream Cheese
In a mixing bowl, beat the softened cream cheese until it is smooth and creamy.
Time: PT5M
Add Sugar
Add the granulated sugar and continue beating until the mixture turns into a uniform paste.
Time: PT3M
Incorporate Eggs
Add the two eggs one at a time, mixing well after each addition.
Time: PT3M
Mix in Greek Yogurt
Add the 160 g Greek yogurt and mix until evenly combined.
Time: PT2M
Add Flour
Sift 18 g all‑purpose flour over the batter and fold gently until just incorporated.
Time: PT1M
Transfer to Baking Mold
Pour the batter into the prepared baking mold, smooth the top, and tap the mold gently on the counter to release any trapped air bubbles.
Time: PT3M
Bake the Cheesecake
Place the mold in a pre‑heated oven at 180°C and bake for 30 minutes, or until the top is lightly golden and a toothpick inserted near the center comes out clean.
Time: PT30M
Temperature: 180°C
Cool to Room Temperature
Remove the cheesecake from the oven and let it cool on a wire rack until it reaches room temperature.
Time: PT30M
Refrigerate to Set
Cover the cheesecake loosely with plastic wrap and refrigerate for at least 4 hours (or overnight) to set fully.
Time: PT4H0M
Nutrition Facts
- Calories
- 97
- Protein
- 5 g
- Carbohydrates
- 12 g
- Fat
- 5 g
- Fiber
- 0 g
Dietary info: Vegetarian
Allergens: Dairy, Eggs, Gluten
Ingredient Substitutions
- Instead of Cream Cheese: Neufchatel cheese, silken tofu (for vegan version)
- Instead of Granulated Sugar: Powdered sugar, Honey (use less)
- Instead of Eggs: Egg replacer, Flax egg (1 tbsp ground flax + 3 tbsp water)
- Instead of Greek Yogurt: Regular yogurt strained, Sour cream
- Instead of All-Purpose Flour: Cake flour, Cornstarch (2 tbsp)
Equipment Needed
- Mixing Bowl
- Hand Mixer or Whisk
- Spatula
- Baking Mold (6‑inch springform)
- Oven
- Refrigerator
- Cooling Rack
- Plastic Wrap
Critical Steps — Do Not Skip
- Bring Cream Cheese to Room Temperature
- Smooth the Cream Cheese
- Incorporate Eggs
- Add Flour
- Bake the Cheesecake
- Refrigerate to Set
Chef Tips from the Video
- Room‑temperature cream cheese yields a smoother batter; plan ahead to let it soften.
- Sift the flour to avoid lumps and keep the cheesecake airy.
- Tap the mold on the counter to release trapped air bubbles before baking.
Troubleshooting
Cracked top after baking
Cool the cheesecake slowly in the oven with the door slightly ajar, then let it reach room temperature before refrigerating.
Dense or heavy texture
Do not overmix the batter and ensure eggs are at room temperature; gentle folding of flour helps keep it light.
Batter too runny
Add an extra 5 g of sifted flour and mix just until incorporated.
Storage
Refrigerator: Cover tightly; keep for up to 5 days.
Freezer: Wrap in plastic wrap and foil; freeze up to 1 month.
Room temperature: Do not leave out longer than 2 hours.
Make-Ahead Tips
- Bake the cheesecake a day ahead and keep refrigerated; it tastes even better after the flavors meld.
- After chilling, you can slice and freeze individual portions for later use.
Frequently Asked Questions
What is the cultural significance and history of Japanese cheesecake in Japanese cuisine?
Japanese cheesecake, often called “soufflé cheesecake,” originated in the 1980s and blends Western cream cheese with the light, airy texture of a soufflé, reflecting Japan’s love for delicate, melt‑in‑the‑mouth desserts.
What are the traditional regional variations of Japanese cheesecake in Japan?
In Osaka, the cheesecake is often denser and sweeter, while in Tokyo it tends to be lighter with a higher ratio of yogurt. Some regions add matcha or yuzu for a local twist.
How is Japanese cheesecake traditionally served in Japan?
It is usually served chilled, sliced into small squares, and enjoyed with a cup of green tea or coffee. Occasionally it is dusted with powdered sugar or topped with fresh berries.
What occasions or celebrations is Japanese cheesecake associated with in Japanese culture?
Japanese cheesecake is popular at birthday parties, tea gatherings, and as a seasonal treat during spring and autumn festivals because of its light texture and subtle sweetness.
How does Japanese cheesecake fit into the broader Japanese dessert tradition?
It exemplifies the Japanese approach of taking Western desserts and adapting them with lighter textures, lower sugar levels, and subtle flavors, complementing other wagashi like mochi and dorayaki.
What are the authentic traditional ingredients for Japanese cheesecake versus acceptable substitutes?
Authentic ingredients include cream cheese, eggs, sugar, a small amount of flour, and sometimes a splash of lemon juice. Substitutes can be Neufchatel cheese for lower fat, Greek yogurt for extra tang, or cake flour for a finer crumb.
What other Japanese dishes pair well with Japanese cheesecake?
It pairs nicely with a cup of matcha latte, a light fruit compote, or alongside other gentle sweets like anmitsu or dorayaki for a balanced dessert platter.
What makes Japanese cheesecake special or unique in Japanese cuisine?
Its unique combination of a creamy cheesecake base with a soufflé‑like rise creates a fluffy, melt‑in‑the‑mouth texture that is unlike any traditional Japanese wagashi.
What are the most common mistakes to avoid when making Japanese cheesecake?
Common mistakes include over‑beating the batter, using cold cream cheese, opening the oven too early, and not allowing the cake to cool gradually, all of which can cause cracks or a dense texture.
Why does this Japanese cheesecake recipe use a small amount of flour instead of none?
The 18 g of flour stabilizes the batter, helping it hold its rise while still keeping the texture light; omitting flour can lead to a batter that collapses during baking.
Can I make Japanese cheesecake ahead of time and how should I store it?
Yes, bake it a day ahead, let it cool completely, then cover loosely with plastic wrap and refrigerate for at least 4 hours; it keeps well for up to 5 days in the fridge.
What does the YouTube channel hanami specialize in?
The YouTube channel hanami focuses on simple, home‑cooked Japanese recipes, often highlighting traditional desserts and everyday comfort foods with clear step‑by‑step instructions.
How does the YouTube channel hanami's approach to Japanese cooking differ from other Japanese cooking channels?
Hanami emphasizes minimal ingredient lists, quick preparation times, and a relaxed presentation style, making Japanese dishes accessible to beginners compared to more technique‑heavy channels.
Last updated: August 24, 2026
