2-Ingredient Yogurt Cheesecake
This dreamy 2-Ingredient Yogurt Cheesecake is inspired by the viral Japanese cheesecake trend and requires nothing more than Greek yogurt and eggs. It bakes up impossibly light and airy with a silky, jiggly center that tastes far more indulgent than its short ingredient list suggests. Perfect for an easy yet impressive dessert any day of the week.
Equipment
- 6-inch springform pan
- Stand mixer or hand mixer
- Large mixing bowl
- Rubber spatula
- Parchment paper
Ingredients
- 2 cups full-fat Greek yogurt strained overnight for thicker texture if desired
- 3 large eggs room temperature, yolks and whites separated
Instructions
- Preheat your oven to 320°F (160°C). Line the bottom of a 6-inch springform pan with parchment paper and lightly grease the sides with a neutral oil or cooking spray.
- Carefully separate the egg yolks from the whites into two large, clean bowls. Make sure no yolk gets into the whites or they will not whip properly.
- Add the Greek yogurt to the bowl with the egg yolks. Whisk together until completely smooth and no streaks remain. Set aside.
- Using a hand mixer or stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until stiff, glossy peaks form, approximately 3 to 4 minutes. They should hold their shape firmly when you lift the beaters.
- Using a large rubber spatula, gently fold the whipped egg whites into the yogurt and yolk mixture in three separate additions. Scoop from the bottom of the bowl upward, rotating as you go. Work slowly to preserve as much air as possible — this is what creates the cheesecake's signature airy, soufflé-like texture.
- Pour the batter into the prepared springform pan and smooth the top with the spatula. Tap the pan gently on the counter once or twice to release any large air bubbles.
- Bake in the preheated oven for 40 to 45 minutes, until the top is lightly golden and the center has a gentle wobble when the pan is carefully shaken. Avoid opening the oven door during the first 35 minutes of baking.
- Turn off the oven and crack the door open about one inch. Allow the cheesecake to cool inside the oven for 20 minutes. This gradual cooling prevents cracking and helps the cake set evenly.
- Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then transfer to the refrigerator and chill for at least 2 hours, or overnight, before slicing and serving.
Notes
For the best texture, use full-fat Greek yogurt and make sure eggs are at room temperature before starting. Fold the egg whites gently to preserve maximum air — this is the key to a light, jiggly result. If the top begins to brown too quickly during baking, loosely tent the pan with foil for the final 10 minutes. Store leftovers covered in the refrigerator for up to 4 days. Individual slices can be frozen wrapped in plastic wrap for up to 1 month; thaw overnight in the fridge before serving.