Japanese Cheesecake with The Real Greek™
The Japanese cheesecake (also known as Japanese cotton cheesecake or souffle cheesecake) is a fluffy take on the classic dessert. The Real Greek™ can be used in place of cream cheese.
Why Use The Real Greek™ for Japanese Cheesecake?
The Real Greek™ 5% provides a creamy base for a cheesecake with a light 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.
0% Variation
The Real Greek™ 0% may be used for a less creamy variation.
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.