How to use Greek yogurt instead of cream cheese?

Greek yogurt can replace cream cheese by using thick, plain Greek yogurt at a 1:1 ratio by weight. For best results, strain the yogurt briefly to remove excess moisture. In a Japanese cheesecake recipe with Greek yogurt, the yogurt should be mixed gently with egg yolks and folded with whipped egg whites to maintain an airy structure. This method mimics the creaminess of cream cheese while keeping the cake light and fluffy.

Can I use Greek yogurt to make cake?

Yes, Greek yogurt works very well in cakes, especially in Japanese-style cheesecakes. It adds moisture, mild tang, and protein while keeping the crumb soft. In a Japanese yogurt cheesecake recipe, Greek yogurt helps create a delicate, soufflé-like texture rather than a dense crumb, making it ideal for light baked desserts.

What are the three ingredients in Japanese cheesecake?

The most common 3 ingredient yogurt cheesecake includes Greek yogurt, eggs, and sugar (or a similar sweetener). Eggs provide structure and lift, Greek yogurt replaces cream cheese, and sugar stabilizes the whipped egg whites. This simple combination is often used in viral Japanese yogurt cheesecake recipes.

What makes Japanese cheesecake fluffy?

Japanese cheesecake gets its fluffiness from whipped egg whites, gentle folding, low-temperature baking, and a water bath. In a Japanese cheesecake with Greek yogurt, the yogurt provides moisture while the egg whites trap air, creating a soft, airy texture that rises beautifully and jiggles when baked correctly.

Japanese Cheesecake Recipe with Greek Yogurt

Description

A light, fluffy, and jiggly Japanese-style cheesecake made with Greek yogurt instead of cream cheese for a protein-rich and healthier dessert.

Ingredients

Scale

1 cup full-fat Greek yogurt (strained if needed)
3 large eggs, separated
3 tablespoons sugar (or honey)
1 tablespoon cornstarch (optional for stability)
1 teaspoon vanilla extract (optional)

Instructions

Preheat the oven to 325°F (160°C). Line a round cake pan with parchment paper, including the sides.
Separate the egg yolks and whites into two bowls. Make sure no yolk gets into the whites.
In a bowl, mix Greek yogurt, egg yolks, sugar, and optional vanilla until smooth. Add cornstarch if using.
Whip egg whites until soft to medium peaks form.
Gently fold whipped egg whites into the yogurt mixture in three additions, using a spatula to maintain airiness.
Pour the batter into the lined pan. Tap the pan lightly to release large air bubbles.
Place the cake pan into a larger pan and add hot water to create a water bath.
Bake for 40–45 minutes until the top is lightly golden and the center is just set.
Turn off oven, crack the door, and let cheesecake cool gradually for 15–20 minutes.
Remove from oven, cool completely, then refrigerate for at least 2 hours before serving.

Notes

Strain yogurt if it seems watery. Avoid overmixing after adding whipped egg whites to maintain fluffy texture. A parchment paper collar helps support rise during baking.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baked
Cuisine: Japanese

Nutrition

Serving Size: 1 slice
Calories: 140
Sugar: 6g
Sodium: 55mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 0g
Protein: 9g
Cholesterol: 95mg

Keywords: Japanese cheesecake, Greek yogurt cheesecake, fluffy cheesecake, healthy dessert