Easy Japanese-Style Cheesecake シ rt
Easy Japanese-Style Cheesecake シ rt is a medium Japanese recipe that serves 8. 250 calories per serving. Recipe by Connie kazan on YouTube.
Prep: 30 min | Cook: 45 min | Total: 1 hr 30 min
Cost: $6.42 total, $0.80 per serving
Ingredients
- 8 oz Cream Cheese (softened to room temperature)
- 1 cup Greek Yogurt (full‑fat, plain)
- 1/2 cup Granulated Sugar
- 3 Eggs (large, separated)
- 2 tablespoons All‑Purpose Flour (sifted)
- 2 tablespoons Unsalted Butter (melted and cooled)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Salt
Instructions
Prepare the Crust
Combine melted butter, flour, and a pinch of salt in a bowl, mix until crumbly, then press evenly into the bottom of the springform pan. Line the pan with parchment paper, allowing overhang for easy removal.
Time: PT10M
Make the Filling
In a large mixing bowl, beat softened cream cheese until smooth. Add Greek yogurt, sugar, lemon juice, and vanilla; beat until fully incorporated. Separate the eggs. Add egg yolks one at a time, mixing gently. In a separate bowl, whisk egg whites with a pinch of salt until soft peaks form, then fold them into the batter together with sifted flour.
Time: PT15M
Bake in a Water Bath
Preheat oven to 320°F (160°C). Place the springform pan inside a larger roasting pan and pour hot water until it reaches halfway up the side of the cheesecake pan. Pour the batter into the prepared crust, smooth the top, and bake for 45 minutes, or until the center is set but still slightly wobbling.
Time: PT45M
Temperature: 320°F
Cool Gradually
Turn off the oven, crack the door open, and let the cheesecake sit for 30 minutes to cool slowly. Then remove from the water bath, run a thin knife around the edge, and release the springform.
Time: PT30M
Refrigerate
Cover the cheesecake with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to set fully.
Time: PT0M
Nutrition Facts
- Calories
- 250
- Protein
- 5g
- Carbohydrates
- 30g
- Fat
- 12g
- Fiber
- 0g
Dietary info: Vegetarian
Allergens: Dairy, Eggs
Ingredient Substitutions
- Instead of Cream Cheese: Neufchâtel cheese
- Instead of Greek Yogurt: regular plain yogurt
- Instead of Granulated Sugar: coconut sugar
- Instead of Eggs: egg whites only (for lower fat)
- Instead of All‑Purpose Flour: cake flour
- Instead of Unsalted Butter: margarine
- Instead of Lemon Juice: white vinegar (use less)
- Instead of Vanilla Extract: almond extract
Equipment Needed
- Mixing Bowl
- Hand Whisk or Electric Mixer
- Spatula
- 8‑inch Springform Pan
- Parchment Paper
- Oven
- Roasting Pan (for water bath)
- Cooling Rack
- Measuring Cups and Spoons
- Aluminum Foil
Critical Steps — Do Not Skip
- Pressing the crust firmly
- Folding in whipped egg whites without deflating
- Baking in a water bath at 320°F
- Gradual cooling to avoid cracks
- Refrigeration before serving
Chef Tips from the Video
- Use full‑fat Greek yogurt for the richest flavor.
- Line the springform pan with parchment paper to make removal effortless.
Troubleshooting
Cheesecake cracks on the surface
Cool slowly in the oven and ensure the water bath does not evaporate completely.
Dense, heavy texture
Do not over‑mix the batter after adding egg whites; fold gently.
Storage
Refrigerator: Cover and store for up to 4 days.
Freezer: Wrap tightly and freeze for up to 1 month.
Room temperature: Do not store at room temperature; it will spoil.
Make-Ahead Tips
- Refrigerate the cheesecake as shown in the video; it improves texture.
Frequently Asked Questions
What is the cultural significance and history of Japanese yogurt cheesecake in Japanese cuisine?
Japanese cheesecake, known as "soufflé cheesecake," originated in the 1980s and blends Western cheesecake with Japanese sponge techniques, resulting in a light, airy texture. The yogurt variation adds a tangy twist that has become popular on social media for its lower fat content and unique flavor.
What are the traditional regional variations of Japanese cheesecake in Japan?
In Osaka, the classic version uses cream cheese and a higher ratio of egg whites, while in Tokyo many bakers experiment with fruit purees or matcha. The yogurt version is a modern adaptation popular across the country, especially in health‑focused cafés.
How is Japanese yogurt cheesecake traditionally served in Japan?
It is typically served chilled, sliced into small squares, and sometimes dusted with powdered sugar or accompanied by fresh berries. In cafés it may be presented on a simple white plate to highlight its smooth interior.
During which Japanese celebrations is cheesecake commonly enjoyed?
While not tied to a specific holiday, Japanese cheesecake is a popular treat for birthdays, tea parties, and seasonal events like cherry‑blossom festivals where its light texture pairs well with green tea.
What makes Japanese yogurt cheesecake special compared to Western cheesecakes?
The use of a high proportion of egg whites and a gentle water‑bath bake creates a soufflé‑like lift, while yogurt adds a subtle tang and reduces the richness, giving it a distinct, airy mouthfeel unlike dense American cheesecakes.
What authentic ingredients are essential for a traditional Japanese cheesecake versus acceptable substitutes?
Authentic recipes call for cream cheese, eggs, sugar, and a small amount of flour. Yogurt can replace part of the cream cheese for a lighter version; low‑fat cream cheese or cottage cheese are common substitutes, though texture will change.
What other Japanese desserts pair well with Japanese yogurt cheesecake?
Matcha ice cream, dorayaki pancakes, or a cup of hot sencha tea complement the cheesecake’s mild tang and airy texture, creating a balanced dessert experience.
What are the most common mistakes to avoid when making Japanese yogurt cheesecake?
Common errors include over‑mixing the batter after folding in egg whites, opening the oven too early, and not using a water bath, all of which can cause cracks or a dense texture.
Why does this Japanese yogurt cheesecake recipe use a water bath instead of baking directly?
The water bath provides gentle, even heat, preventing the delicate batter from drying out and ensuring the center stays slightly wobble‑soft, which is key to achieving the signature fluffy texture.
Can I make Japanese yogurt cheesecake ahead of time and how should I store it?
Yes, the cheesecake improves after chilling. Keep it covered in the refrigerator for up to four days or freeze tightly wrapped for up to one month. Bring it to room temperature briefly before serving for optimal softness.
What does the YouTube channel Connie Kazan specialize in?
The YouTube channel Connie Kazan focuses on trending viral recipes, quick dessert hacks, and approachable twists on classic dishes, often highlighting Asian-inspired sweets and easy‑to‑follow visual tutorials.
Last updated: August 24, 2026
