Japanese cheesecake hack

Ingredients

• 200 g Coconut‑Flavored Biscuit (crushed fine; can use Japanese coconut biscuits or graham crackers with coconut flavor)
• 100 g Butter Caramel Sauce (store‑bought (e.g., Bomb Man) or homemade; melt before mixing)
• 400 g Greek Yogurt (full‑fat, strained for thickness)
• 1 tbsp Lemon Juice (freshly squeezed)
• 1 tsp Vanilla Extract (pure vanilla)
• 0.5 tsp Pinch of Salt (enhances flavor)

Instructions

1. Crush the biscuits

   Place the coconut biscuits in a food processor and pulse until fine crumbs form. If you don’t have a processor, put the biscuits in a zip‑top bag and crush with a rolling pin.

   Time: PT5M

2. Melt the butter caramel

   Transfer the butter caramel to a microwave‑safe bowl and heat in 20‑second intervals, stirring between each, until fully liquid.

   Time: PT3M

   Temperature: Microwave medium (≈ 600W)

3. Combine crust ingredients

   In the mixing bowl, combine the crushed biscuits, melted caramel, and a pinch of salt. Stir until the mixture is evenly coated and holds together when pressed.

   Time: PT4M

4. Press crust into pan

   Evenly press the biscuit‑caramel mixture into the bottom of the springform pan, creating a compact, even layer.

   Time: PT3M

5. Mix filling

   In a separate bowl, whisk together the Greek yogurt, lemon juice, vanilla extract, and the remaining pinch of salt until smooth and creamy.

   Time: PT5M

6. Add filling to crust

   Pour the yogurt filling over the pressed crust, smoothing the top with a spatula.

   Time: PT2M

7. Chill overnight

   Cover the pan with plastic wrap and refrigerate for at least 12 hours (overnight) until set.

   Time: PT12H

   Temperature: 4°C

8. Serve

   Run a thin knife around the edge, release the springform, slice, and enjoy cold. Optionally drizzle extra caramel on top.

   Time: PT3M

Nutrition Facts

Calories

250

Protein

6g

Carbohydrates

30g

Fat

12g

Fiber

1g