Japanese
The Frugal Foodie
From
The Frugal Foodie
season
2
episode
1
Fast and Fabolous Japanese Lemon Yoghurt Cheesecake Cups
With
Steph De Sousa
Ingredients
3 cups Brooklea Vanilla Yogurt
1 pack Belmont Biscuit Co. Speculoos Biscuits
For the lemon curd: 1 cup Colway Lemon Juice
For the lemon curd: 1/2 cup White Mill Caster Sugar
For the lemon curd: 3 Lodge Farm Eggs
For the lemon curd: 100g Pure Valley Unsalted Butter, melted
Method
Place 3/4 cup of yoghurt into your serving cups.
Push 4 to 5 biscuits into your cup. You may need to break the biscuits as they need to be fully covered in the yoghurt.
Place them in the fridge for a minimum of 2 hours so the biscuits soften. While this is chilling, make your lemon curd.
For the lemon curd: Add all the lemon curd ingredients to a microwave-safe bowl and whisk really well until smooth.
Pop it into the microwave for 1 minute, then remove and whisk again. Repeat this process 3 to 4 times, whisking well each time, until the lemon curd is thick and custard-like.
Pour into a clean glass jar, let it cool slightly, then store in the fridge for up to one week.
Dollop a big spoon of curd over your cheesecake and serve.
Steph De Sousa
Steph De Sousa cooks as The Frugal Foodie, building recipes around what's already in the pantry and the produce nobody wants to throw out. Her style is straightforward and budget-aware without being austere: roast vegetable peelings, second-day rice, a freezer worked properly. She brings practical home rhythms to Savour and Wander.
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