Japan Sake and Shochu Makers Association | JSS
Enjoy a refreshing taste made with strained yogurt!
This recipe makes cheesecake healthier by reducing the amount of cream cheese in half and replacing it with strained yogurt. Also, the sourness of lemon juice and yogurt gives it a refreshing taste.
As you can see Japanese sake can be used widely in western confectionaries as well! Spraying sake before baking the cheesecake helps the color turn into an appetizing golden brown.
| 100g of Strained Yogurt |
| 100g of Cream Cheese |
| 45g of Sugar |
| 2 Eggs |
| 150cc of Fresh Cream |
| 1 Tablespoon of Lemon Juice |
| 3 Tablespoons of Flour |
| 8 Black Cherries (Canned) |
| Japanese sake |
Step 1:
Spread parchment paper over a strainer and strain the yogurt. Let it rest in the fridge for 2 to 3 hours and drain the water off. Meanwhile, bring cream cheese to room temperature.
Step 2:
Place cream cheese and sugar into the bowl, whisk it as if kneading until the batter is smooth.
Step 3:
Add eggs, fresh cream, lemon juice, yogurt (Step 1), and flour into (Step 2) and mix well.
Step 4:
Spread parchment paper over the cake mold and pour (Step 3) into it. Then sprinkle dark cherries, spray Japanese sake, and bake at 180°C for 35 minutes.
Step 5:
Let it cool before removing it from the plastic moulding, then cool it completely in the fridge.
