Hi, this is Ayaco. My best friend is coming all the way from Yaizu to visit me, so as soon as I woke up, I decided to bake a cake! I generally enjoy cooking because I can do it by feel, but when it comes to sweets, estimating the ingredients by eye is crucial, so it's not my strong suit. However, with homemade sweets, you can see exactly what's in them, which is reassuring. Actually, I'm not a big fan of whipped cream, so cheesecake is my absolute favorite. Today, I'll introduce a healthy and easy baked cheesecake using strained yogurt. It's not too sweet and has a moist texture. See the recipe below!
Healthy baked cheesecake made with yogurt
Ingredients (for a 20cm tart pan)
(Ingredients) 200g cream cheese, 30g melted butter, 100g plain yogurt, 1 whole egg, 1 egg yolk, 70g sugar
4 tablespoons all-purpose flour, 1 tablespoon lemon juice
(Cookie base) 8 biscuits (Morinaga biscuits were used this time), 40g melted butter
How to make it
1. Let the cream cheese soften at room temperature. Melt the butter in the microwave. Crack the eggs and mix them together.
2. Place the yogurt on a sieve lined with kitchen paper and drain off any excess liquid. (※Do this in advance, even for a short time.)
3. Preheat the oven to 170 degrees Celsius. Place the biscuits in a Ziploc bag and crush them finely with a rolling pin.
4. Put the melted butter into a Ziploc bag and knead it by hand to mix. Press the mixture into the mold and let it set in the refrigerator.
5. Put the cream cheese and melted butter in a bowl and mix with a hand mixer, then add the strained yogurt, sugar and egg in that order and mix well.
6. Sift the flour into the bowl and mix. Add the lemon juice and mix further.
7. Remove the mold from the refrigerator, pour in the batter, tap it gently to remove air bubbles, and bake in a 170-degree oven for 40 minutes.
(Fill a cocotte with water for steaming and place it together with the mold. *This step is unnecessary if you have a steam oven.)
8. Gently shake the mold to separate the cookie base from the mold. Let it cool slightly, then refrigerate until chilled.
