Korean · Dessert
Korean Yogurt Cheesecake
A Korean-style yogurt cheesecake baked low and slow in a water bath for a famously light, barely-sweet, pillowy texture, finished with a cool spoonful of tangy plain yogurt instead of a heavy glaze.
$1
20 minsPrep
40 minsCook
250 minsTotal
MediumLevel
Nutrition per serving
334Calories
7gProtein
24.2gFat
22.8gCarbs
18.4gSugar
0.1gFiber
192mgSodium
145mgChol
13.5gSat Fat
136mgPotassium
99mgCalcium
0.7mgIron
0.4mcgVitamin B12
1.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Belgian-Style Witbier
local
Korean Yuzu Citron Tea (Yujacha)
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 160°C and line the base of a 10cm springform tin with parchment, wrapping the outside in foil for a water bath.
2
Beat the softened cream cheese and sugar together until completely smooth with no lumps.
3
Mix in the plain yogurt and lemon juice until combined, then add the egg gradually, beating well after each addition.
4
Pour in the heavy cream and whisk until silky, then sift the cake flour over the top and fold in gently until just incorporated.
5
Pour the batter into the prepared tin and tap gently on the counter to release air bubbles.
6
Place the tin into a larger roasting pan, pour hot water halfway up the sides, and bake for 40 minutes until the centre has a slight wobble.
7
Turn off the oven and leave the cheesecake inside with the door ajar for 10 minutes to prevent cracking.
8
Remove from the water bath, cool to room temperature on a wire rack, then chill in the fridge for at least 3 hours.
9
Just before serving, spoon the chilled yogurt topping over the cheesecake and slice into wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 90g90g Cream Cheese, softened
- 45g45g Plain Yogurt
- 30g30g Sugar White
- 40g40g Egg, lightly beaten
- 25g25g Heavy Cream
- 10g10g Cake Flour, sifted
- 5g5g Lemon Juice
- 15g15g Plain Yogurt, chilled, for topping, glaze, 1
