5-Ingredient Japanese Yogurt Biscuit Cheesecake

Serves 6 · 15 min prep

Ingredients

• 2 cups plain Greek yogurt
• 1 can (14 oz) sweetened condensed milk
• 3 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 8 ounces digestive biscuits or graham crackers

Instructions

1. 1Line an 8-inch round springform pan with parchment on the bottom and lightly grease the sides so the set cheesecake releases cleanly later.
2. 2Crush the digestive biscuits into fine crumbs using a food processor or a sealed bag and rolling pin until no large pieces remain.
3. 3Press the biscuit crumbs firmly and evenly into the bottom of the prepared pan to form a compact crust base; chill the pan while you mix the filling.
4. 4In a large mixing bowl, whisk the plain Greek yogurt until completely smooth and free of lumps.
5. 5Pour in the sweetened condensed milk and vanilla extract, then whisk vigorously until the mixture turns glossy and fully combined.
6. 6Add the lemon juice and continue whisking for one minute; the acid will begin to thicken the yogurt mixture slightly.
7. 7Pour the filling over the chilled biscuit crust and smooth the top with a spatula so it sits level.
8. 8Cover the pan tightly with plastic wrap and refrigerate for at least 6 hours or overnight until the center is fully set and firm to a gentle touch.
9. 9Run a thin knife the edge of the pan, release the springform ring, and transfer the cheesecake to a serving plate.
10. 10Slice into six even wedges with a hot clean knife, wiping between cuts, and serve chilled straight from the fridge.