Greek Yogurt Japanese Cotton Cheesecake
Ingredients
- 5 large egg whites room temperature
- ¼ cup granulated sugar*
- 8 oz reduced fat cream cheese room temperature
- ½ cup Greek Yogurt strained of excess liquid
- 5 Tbsp granulated sugar
- ¼ cup water
- 2 Tbsp butter softened at room temperature
- 1 Tbsp lemon juice
- ¼ c cornstarch
- 5 large egg yolks
Instructions
- Whip egg whites with ¼ 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
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