Recipe Light Japanese Cheesecake


Retired cook
29 Jul 2019
Local time
8:47 PM
The Netherlands
I was craving cheesecake, so I made a diet proof version of a Japanese cheesecake without a biscuit base.

Ingredients for 12 slices:
800 g Greek Yoghurt with zero % fat
100 g caster sugar
3 medium eggs
Vanilla bean paste or essence as preferred
A lined spring form of 25 cm diameter

1) Preheat oven to 150c.
2) Mix yoghurt, eggs, sugar and vanilla essence in a bowl.
3) Pour into lined tin and bake for 60 mins
4) Let cool completely on a wire rack and then let set in fridge for 2 hours to solidify.
5) Serve with fresh fruit and enjoy!
Top Bottom