Making The Viral Japanese Yoghurt Cheesecake

Ingredients

• 170 g Greek Yogurt (plain, full‑fat for creaminess)
• 25 g Honey (raw honey, liquid)
• 15 ml Lemon Juice (freshly squeezed)
• 0.5 tsp Lemon Zest (finely grated from the same lemon)
• 4 pieces Biscoff Biscuits (broken in half and pressed into the mixture)

Instructions

1. Measure Yogurt

   Place the small container on the kitchen scale, tare it, and add 170 g of plain Greek yogurt.

   Time: PT1M

2. Add Honey

   Add 25 g of honey to the yogurt and stir until fully incorporated.

   Time: PT2M

3. Incorporate Lemon

   Stir in 15 ml of freshly squeezed lemon juice and ½ tsp lemon zest until the mixture is uniform.

   Time: PT2M

4. Add Biscoff Biscuits

   Break 4 Biscoff biscuits in half and press the pieces evenly into the yogurt mixture, gently folding them in.

   Time: PT3M

5. Chill

   Cover the container with plastic wrap and refrigerate for at least 6 hours (or overnight) to set.

   Time: PT6H

6. Serve

   Remove from the fridge, optionally garnish with a little extra lemon zest or crushed Biscoff crumbs, and enjoy.

   Time: PT1M

Nutrition Facts

Calories

180

Protein

10 g

Carbohydrates

30 g

Fat

8 g

Fiber

1 g