Japanese Cheesecake with The Real Greek™

Name: Japanese Cheesecake with Greek Yogurt
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8 portions
Cuisine: Japanese
Ingredients: 250g The Real Greek™ 5%; 3 eggs; 50g sugar; 30g flour; 20g butter; 1 tsp vanilla; pinch of salt

The Japanese cheesecake (also known as Japanese cotton cheesecake or souffle cheesecake) is a lighter, fluffier take on the classic dessert. Using The Real Greek™ instead of cream cheese creates a high-protein version that is just as delicious but significantly healthier.

Why Use The Real Greek™ for Japanese Cheesecake?

Traditional Japanese cheesecake uses cream cheese, which is high in fat and low in protein. Substituting The Real Greek™ 5% fat delivers a creamier base with significantly more protein and less fat. The result is a lighter, more nutritious cheesecake that still has that signature jiggly texture.

Basic Recipe

Ingredients: 250g The Real Greek™ 5%, 3 eggs (separated), 50g sugar, 30g flour, 20g butter, 1 tsp vanilla, pinch of salt. Method: Melt butter, mix with The Real Greek™ and egg yolks. Fold in flour. Whip egg whites with sugar to stiff peaks. Gently fold into the mixture. Bake at 160°C in a water bath for 50-60 minutes.

High-Protein Variation

For maximum protein, use The Real Greek™ 0% fat and reduce the butter to 10g. Add 20g of protein powder to the flour. This version delivers approximately 12g of protein per portion while maintaining the light, airy texture.

Biscoff / Speculoos Variation

For a trending twist, crush 100g of Biscoff (Speculoos) biscuits and mix with 30g melted butter for the base. Pour the Japanese cheesecake batter on top. The caramelised biscuit adds a delicious crunch and flavour contrast.

Tips for the Perfect Jiggly Cheesecake

Use room-temperature ingredients. Whip egg whites until stiff but not dry. Fold gently to maintain air. Use a water bath (bain-marie) for even cooking. Do not open the oven door during the first 40 minutes. Let it cool gradually in the turned-off oven.

FAQ: Japanese Cheesecake

Q: Can I use 0% fat quark? A: Yes, but the texture will be slightly less creamy. The 5% or 2% fat variants work best. Q: How long does it keep? A: Refrigerated, up to 3 days. Q: Can I freeze it? A: Yes, wrap tightly and freeze for up to 1 month.