20 Japanese Style Cheesecake Recipe With No Egg White Get Cooking And Enjoy!
Published on: Mar 26, 2024
If you're a fan of Japanese desserts, you've most likely come across the popular and delicious treat known as Japanese style cheesecake. This unique dessert has a fluffy and delicate texture, unlike traditional cheesecake, and is often made with whipped egg whites to achieve its airy consistency. However, for those with egg allergies or simply looking for a healthier alternative, this article will provide a Japanese style cheesecake recipe with no egg whites. With just a few simple substitutions, you can still enjoy this delectable dessert without compromising on taste or texture.
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Why Choose a Japanese Style Cheesecake Recipe with No Egg Whites?
The Health Benefits
Traditional cheesecake recipes often call for a large amount of eggs, which can be a concern for those watching their cholesterol or trying to maintain a plant-based diet. By eliminating the egg whites, you can reduce the cholesterol and fat content in your cheesecake, making it a healthier option. Additionally, this recipe uses Greek yogurt instead of cream cheese, providing a good source of protein and beneficial probiotics.
Perfect for Egg Allergies
Egg allergies are becoming increasingly common, making it difficult for those affected to enjoy many baked goods. This Japanese style cheesecake recipe eliminates the use of eggs altogether, making it a safe and delicious option for those with allergies.
Still Achieving the Fluffy Texture
One of the main concerns when making a cheesecake without egg whites is that it may not have the same light and airy texture. However, by using a combination of Greek yogurt, cornstarch, and baking powder, this recipe still achieves the desired fluffy consistency, making it just as delicious as the traditional version.
How to Make Japanese Style Cheesecake with No Egg Whites
Ingredients:
8 ounces of Greek yogurt
1/2 cup of sugar
1/4 cup of cornstarch
1/4 cup of all-purpose flour
1 teaspoon of baking powder
1/4 cup of melted butter
1/4 cup of milk
1 teaspoon of vanilla extract
1/4 cup of lemon juice
1/4 cup of honey
1/4 teaspoon of salt
Instructions:
Preheat your oven to 325°F and grease a 9-inch springform pan.
In a large bowl, mix together the Greek yogurt, sugar, cornstarch, flour, baking powder, melted butter, milk, vanilla extract, lemon juice, honey, and salt until well combined.
Pour the mixture into the prepared pan and bake for 45-50 minutes, or until the top is golden brown and the center is set.
Allow the cheesecake to cool completely before removing it from the pan and slicing into desired portions.
Enjoy your Japanese style cheesecake with no egg whites! For added flavor, top with fresh fruit or a drizzle of honey.
With just a few simple substitutions, you can still enjoy the delicious taste and unique texture of Japanese style cheesecake without using egg whites. Give this recipe a try and see for yourself how easy and delicious it can be!
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