Japanese cheesecake


350 g plain yoghurt
4 eggs
100 g sugar
50 g cornstarch
1 teaspoon of baking powder
1 pinch of salt
Powdered sugar


  1. Start by separating the yolks from the whites.
  2. Whisk the yolks with the sugar and then add the cornstarch, baking powder and yogurt.
  3. Beat the egg whites until stiff with a pinch of salt.
  4. Add to the mixture and mix well.
  5. Pour the mixture into a baking pan and bake at 170 degrees for 50 minutes