Authentic home cooking from Japan, with US measurements. 
Yogurt & Rice Flour Soft Soufflé Cheesecake
No need to strain the yogurt! Enjoy a light, moist soufflé-style cheesecake with a soft texture.
The origin of this recipe
This soft cheesecake is trending on social media. I made it lighter using only yogurt, without any cheese.
Yogurt & Rice Flour Soft Soufflé Cheesecake
No need to strain the yogurt! Enjoy a light, moist soufflé-style cheesecake with a soft texture.
The origin of this recipe
This soft cheesecake is trending on social media. I made it lighter using only yogurt, without any cheese.
Open in Cookpad AppSteps
- 1
Here are the ingredients.
Separate the eggs into yolks and whites.
Preheat the oven to 320°F (160°C).
- 2
In a bowl, mix the yogurt (no need to strain) and egg yolks well.
- 3
Like this.
- 4
Add the rice flour to the mixture.
- 5
Mix well.
- 6
In another bowl, beat the egg whites with a hand mixer. Gradually add the sugar in 3-4 portions.
- 7
Beat until stiff peaks form.
- 8
Like this.
- 9
Add a scoop of the meringue to the yogurt mixture and mix until combined.
- 10
Add another scoop and mix until combined.
- 11
Pour the yogurt mixture into the meringue bowl.
- 12
Gently fold from the bottom to avoid deflating the meringue.
- 13
Pour the batter into a pan lined with parchment paper. Tap the pan to release large air bubbles.
- 14
Bake at 320°F (160°C) for 45 minutes. Insert a skewer into the center; if it comes out clean, it's done.
- 15
Once cooled, wrap the pan with plastic wrap and chill in the refrigerator to finish.
- 16
If you use 70g of sugar, it will be sweeter. Use 20g in the yogurt mixture and 50g in the meringue.
Cooksnaps
Similar Recipes
More Recipes
-
-
-
-
Healthy Ragi Thalipith moms Special
-
-
Brioche Bread Pudding with Caramel Sauce
-
-
-
-
Asparagus, sweet corn, avocado and soft boiled egg salad
-
-
-
-
Dry fry mutton #4weeks challenge
-
-
-
-
