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You are here: Home / Desserts / Cakes / Healthy Japanese Cotton Cheesecake made with Greek Yogurt

January 16, 2022

Healthy Japanese Cotton Cheesecake made with Greek Yogurt

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Gluten Free
High Protein
Nut Free
Low Carb

If you’re looking for a cheesecake recipe that’s packed with protein, nutritious and filling, here’s one cheesecake you won’t want to miss: Greek Yogurt Japanese Cotton Cheesecake.

greek yogurt cotton cheesecake

The secret to the velvety and fluffy texture of a Japanese Cotton Cheesecake is none other than whipped egg whites! The combination of meringue + cream cheese + greek yogurt turns cheesecake into a silky, fluffy dessert. It’s absolutely perfect with a bit of lemon zest and fresh fruit. You won’t be able to resist having a second slice.

Healthy Japanese Cotton Cheesecake made with Greek Yogurt - cotton cheesecake
What You'll Find in this Post:
1. Ingredients Used to Make This
2. More Cheesecake Recipes You’ll Love
3. How to Make
4. Recipe Variations and Optional Add Ins:
5. What are some ways you can eat these?
6. How to Store
7. Final Tips
8. Click for More Souffle Cheesecake Recipes
9. Greek Yogurt Japanese Cotton Cheesecake

Ingredients Used to Make This

**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂

  • Cream Cheese – I used a reduced fat cream cheese (aka Neufchâtel cheese), but you can also use full fat cream cheese for a creamier texture.
  • Sugar – I like using light-colored sweeteners such as raw cane sugar in this recipe because it doesn’t affect the color of the final product. Coconut, date, and maple sugars are less processed, more natural granulated sugars, but it results in a browner, darker donut so I don’t recommend them here. I usually use honey powder, since it’s light in color as well as less processed. For this recipe I have not yet tried using a sugar free substitute, so keep that in mind if you’re feeling adventurous!
  • Greek Yogurt – Greek yogurt is an ingredient that I use to lighten up my other cake, muffins and quick bread recipes, but in this recipe, it’s what gives it the creamy density. I like using the Fage brand because of its thicker consistency. I used non-fat, but you can also use full fat.
    • If you’d like to use regular yogurt / sour cream or a plant-based or non-dairy yogurt (like coconut yogurt) just remember that these yogurts have more liquid than greek yogurt. So if substituting, it’s crucial that you strain the extra liquid (best if strained overnight over a cheesecloth) before you measure and use it in the recipes. 
  • Water – room temperature water is fine. If you’d like to make this cheesecake richer you can also use almond milk, regular milk or even half and half.
  • Butter – softened at room temperature. You can also a vegan butter.
  • Eggs – large eggs, with the yolks separated from the whites.
  • Cornstarch – while traditional souffle cheesecakes DO use wheat flour, I’ve found that cornstarch is enough to keep the cake fluffy, creamy, as well as gluten-free. Feel free to use arrowroot flour if you don’t have it at home.

More Cheesecake Recipes You’ll Love

Healthy Japanese Cotton Cheesecake made with Greek Yogurt - cotton cheesecake
Healthy Japanese Cotton Cheesecake made with Greek Yogurt - cotton cheesecake
Healthy Crustless Chickpea Chocolate Chip Cookie Dough Cheesecake
Healthy Japanese Cotton Cheesecake made with Greek Yogurt - cotton cheesecake
How to Make Japanese Souffle Cheesecake with Tofu
Healthy Japanese Cotton Cheesecake made with Greek Yogurt - cotton cheesecake
The Best Pumpkin Souffle Cheesecake Recipe
Healthy Japanese Cotton Cheesecake made with Greek Yogurt - cotton cheesecake
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Healthy Japanese Cotton Cheesecake made with Greek Yogurt - cotton cheesecake
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Healthy Japanese Cotton Cheesecake made with Greek Yogurt - cotton cheesecake
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Healthy Japanese Cotton Cheesecake made with Greek Yogurt - cotton cheesecake
Pecan Butter Souffle Cheesecake

How to Make

Japanese Cotton Cheesecake made with Greek Yogurt

STEP 1

whip eggs into meringue

Whip egg whites with 1/4 cup of sugar, set aside.

STEP 2

creamcheese egg mixture cheesecake

In a new bowl, whip the cream cheese with greek yogurt and 5 Tbsp sugar until light and fluffy. Add the water, lemon juice and butter to the cream cheese mixture. Whisk well, or use a hand mixer or standing mixer to ensure even mixing. Now add the corn starch and egg yolks and whisk until well incorporated.

STEP 3

How to Make Japanese Souffle Cheesecake with Tofu

Finally, carefully fold in the whipped egg whites from step 1 to the cream cheese mixture using a silicone spatula.

STEP 5

Healthy Japanese Cotton Cheesecake made with Greek Yogurt - cotton cheesecake

The resulting batter will have a thin, liquid consistency.

STEP 6

Healthy Japanese Cotton Cheesecake made with Greek Yogurt - cotton cheesecake

Bake in a preheated 320F oven for 50 minutes. Usually, cheesecakes are baked in a water bath, but this step is not required if you don’t mind the cracks on the top — we’ll be covering the top with sifted powdered sugar.

STEP 8

Healthy Japanese Cotton Cheesecake made with Greek Yogurt

Carefully remove from the cake pan once the cake is cool enough to handle. For best results, let the cake cool and rest overnight in the fridge before eating! Sprinkle with powdered sugar and top with fresh fruit, such as figs.

Recipe Variations and Optional Add Ins:

  • Lemon Greek Yogurt – add 1 Tbsp of fresh lemon zest into the batter with the cream cheese mixture.
  • Love Chocolate? Just add 2 Tbsp of cocoa powder with the cornstarch, and fold in some chocolate chips to the batter at the very end.
  • Are you a Coffee or mocha fan? Add either a teaspoon of coffee extract or espresso powder into the cream cheese mixture.
  • Chai or Cardamom Cheesecake: Try adding a tsp of Cardamom Powder or Chai Tea Powder to the batter with the other dry ingredients.
  • With natural flavoring / extracts. Feel free to add a teaspoon of vanilla extract (I didn’t feel like it was essential so I left it out in this recipe), or other flavorings or extracts, such as caramel flavoring, hazelnut extract or almond extract. You can also try lemon extract, orange peel, or peppermint extract.
Healthy Japanese Cotton Cheesecake made with Greek Yogurt - cotton cheesecake
greek yogurt Japanese cotton cheesecake

What are some ways you can eat these?

  • Plain and warm, served with a dollop of whipped cream or ice cream
  • Drizzled with honey, maple syrup, caramel or chocolate syrup
  • Dusted with powdered sugar or sugar-free powdered sugar. Just make sure you use a sieve to sift the sugar on top!

How to Store

  • You can store these cakes covered at room temperature for up to 6 hours. For longer storage, you can place them in an airtight container to store in the fridge for up to 4 days, or freeze up to 4 months.
greek yogurt cotton cheesecake

Final Tips

  • Be sure to use strained greek yogurt for the best texture.
  • Be sure to have your cream cheese, butter and eggs at room temperature.
  • Use batter right away after prep. They will deflate over time, so I’ve found that you don’t want the batter sitting out on the counter for too long.
  • Baking time (as well as serving size) will vary based on the size of your baking pan, the material (silicone vs metal) of the pan. Bake the cake until the color is golden-brown on the top, or until a toothpick comes out clean/dry when poked into the middle.

Click for More Souffle Cheesecake Recipes

souffle-cheesecake-collection
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greek yogurt cotton cheesecake

Greek Yogurt Japanese Cotton Cheesecake

Healthy Japanese Cotton Cheesecake made with Greek Yogurt - cotton cheesecakeAll Purpose Veggies
4.50 from 6 votes
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Prep Time 30 mins
Cook Time 50 mins
Course Dessert
Cuisine Japanese
Servings 12 servings
Calories 151 kcal

Ingredients
  

  • 5 large egg whites room temperature
  • 1/4 cup granulated sugar*
  • 8 oz reduced fat cream cheese room temperature
  • 1/2 cup Greek Yogurt strained of excess liquid
  • 5 Tbsp granulated sugar
  • 1/4 cup water
  • 2 Tbsp butter softened at room temperature
  • 1 Tbsp lemon juice
  • 1/4 c cornstarch
  • 5 large egg yolks

Instructions
 

  • Whip egg whites with 1/4 cup sugar, set aside.
  • In a new bowl, whip the cream cheese with the greek yogurt and 5 Tbsp sugar until light and fluffy.
  • Add the water, lemon juice and butter to the cream cheese mixture. Whisk well, or use a hand mixer or standing mixer to ensure even mixing.
  • Now add the corn starch and egg yolks and whisk until well incorporated.
  • Finally, gently fold in the whipped egg whites from step 1 to the cream cheese mixture
  • Pour the batter into a parchment lined 8 inch springform pan, then bake in a 320F preheated oven for 50 minutes. Use a water bath for the best results, but not required.

Notes

*I used organic cane sugar. I would not use sugar free sweeteners for this recipe because the egg whites don’t whip as well.

Nutrition

Calories: 151kcalCarbohydrates: 14gProtein: 5gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 165mgSodium: 136mgPotassium: 82mgFiber: 1gSugar: 10gVitamin A: 370IUVitamin C: 1mgVitamin D: 1µgCalcium: 49mgIron: 1mgZinc: 1mg***Net Carbs: 13g
Keyword cake, cheesecake, greek yogurt
Did You Like this Recipe?I’d love to know more about it! Please leave a rating or comment below so I know what to add and which recipes to share with you next!
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Filed Under: Cakes, Dessert, Gluten-Free, Low Carb, Nut-Free, Spring, Summer, Trending Now Tagged With: asian-inspired, cakes, cheesecake, easter, glutenfree, HighProtein, LowCarb, NutFree, tofu, yogurt

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