Japanese Cheesecake

Ingredients

• 200 g Cream Cheese (full‑fat, softened to room temperature)
• 150 g Greek Yogurt (plain, full‑fat, unsweetened)
• 150 g Vanilla Yogurt (sweetened vanilla flavored)
• 80 g Granulated Sugar (fine crystal)
• 3 large Eggs (separated; yolks and whites kept separate)
• 50 g Cake Flour (sifted)
• 20 g Cornstarch (fine powder)
• 30 g Unsalted Butter (melted and cooled slightly)
• 2 tsp Instant Coffee Powder (dissolved in 2 tbsp hot water)
• 6 pieces Ladyfingers (store‑bought, about 2‑inch length each)
• 1 tsp Cocoa Powder (unsweetened, for dusting)
• 1 tsp Vanilla Extract (pure, optional for extra aroma)

Instructions

1. Preheat Oven & Prepare Water Bath

   Set the oven to 320°F (160°C). Place a large baking tray on the middle rack and fill it with hot water about 1‑inch deep. Line the silicone muffin cups with parchment or lightly grease them.

   Time: PT10M

   Temperature: 320°F

2. Separate Eggs

   Separate the three eggs, placing yolks in a large mixing bowl and whites in a clean, dry bowl.

   Time: PT5M

3. Whisk Yolks & Sugar

   Using the electric mixer, whisk the egg yolks with the granulated sugar on medium speed until the mixture turns pale yellow and thickens (about 3‑4 minutes).

   Time: PT5M

4. Add Cream Cheese and Yogurts

   Add the softened cream cheese, Greek yogurt, and vanilla yogurt to the yolk‑sugar mixture. Beat on low speed until smooth and fully incorporated.

   Time: PT5M

5. Incorporate Dry Ingredients & Butter

   Sift the cake flour and cornstarch together, then fold them into the batter. Add the melted butter and vanilla extract, mixing just until combined.

   Time: PT5M

6. Beat Egg Whites to Stiff Peaks

   With clean beaters, whip the egg whites on high speed until stiff, glossy peaks form.

   Time: PT7M

7. Fold Egg Whites into Batter

   Gently fold one third of the whipped egg whites into the batter to lighten it, then carefully fold in the remaining whites using a spatula in a cutting motion.

   Time: PT5M

8. Bake the Cheesecakes

   Divide the batter evenly among the 8 silicone cups (about 3‑4 tbsp each). Cover the baking tray tightly with aluminum foil to trap steam, then place the tray in the preheated oven. Bake for 45 minutes, or until the tops are lightly golden and a skewer inserted comes out clean.

   Time: PT45M

   Temperature: 320°F

9. Cool in the Oven

   Turn off the oven, crack the door open slightly, and let the cheesecakes cool inside for 30 minutes. Then transfer them to a cooling rack to reach room temperature.

   Time: PT30M

10. Prepare Coffee Soak

    While the cheesecakes cool, dissolve the instant coffee powder in 2 tbsp hot water. Stir until fully dissolved and set aside to cool.

    Time: PT5M

11. Assemble Mini Tiramisu Layer

    Quickly dip each ladyfinger in the cooled coffee (1‑2 seconds per side) and place one on top of each cheesecake cup. Dust lightly with cocoa powder.

    Time: PT5M

12. Final Chill

    Refrigerate the assembled mini tiramisu cheesecakes for at least 1 hour before serving to set the texture and meld flavors.

    Time: PT1H

Nutrition Facts

Calories

150

Protein

7 g

Carbohydrates

12 g

Fat

8 g

Fiber

0 g