The 2 Ingredient Japanese Yogurt Cheesecake is all over social media at the moment, originating from Japan. And for someone who has a sweet tooth it was really hard to resist making it and to see what the fuss is about.
Granted it is not really a cheesecake as there is no cream cheese in the recipe but you can get pretty close by using a thick and luscious greek yoghurt. The original recipe uses a tub of greek yoghurt with lotus biscuits pushed into the yoghurt and left to sit for a few hours or overnight. As the biscuits absorb moisture from the yoghurt it transforms into a creamy, cheesecake like dessert.
The simplicity of the recipe lends itself to a multitude of variations. I had a jar of Achill Island Sea Salt Caramel just waiting to be used and this was the perfect occasion.
I transferred the greek yoghurt to a bowl and spooned dollops of salted caramel onto the yoghurt, giving it a gentle stir until I had a swirls of salted caramel and yoghurt. I love a ginger nut biscuit and stuffed them into the yoghurt, pushing them down into the yoghurt. All that was needed then was to cover the bowl and place in the fridge overnight.
The result of using the salted caramel and ginger nuts is utterly delicious. Tangy, salty, sweet and spicy. If you need a fuss free dessert with minimal ingredient and effort this one is a keeper.
You can go to town with all kinds of flavours and biscuits. Dollops of lemon curd or any other citrus curd, hazelnut spread or something chocolate will be delicious. And use whatever biscuits you have on hand.
I hope you enjoy this recipe for a 2 Ingredient Japanese Yogurt Cheesecake. If you’ve made it, do share it with me by tagging and following @heinstirred on Instagram. It is always a treat to see the recipes made and enjoyed.
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2 Ingredient Japanese Yogurt Cheesecake
Ingredients
- 500 g full fat greek yoghurt
- 45 ml salted caramel
- ginger nut biscuits
Instructions
- Spoon the yoghurt into a medium sized bowl with a high rim
- Spoon the salted caramel on top and gently stir into the yoghurt. Do not over mix, you want it swirled
- Push the ginger nut biscuits into the yoghurt
- Wrap the bowl and place in the fridge overnight
- Remove from the fridge 30 minutes before serving and enjoy!
Here are a few more cheesecake style recipes to enjoy
Claudia Roden’s Turkish Yogurt Cake
Discover more from Heinstirred
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