Cheesecake
チーズケーキ
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This is the kind of cheesecake we bake for afternoon snack time at preschool: no cream cheese, no separate crust, and no electric mixer. Plain yogurt and shredded pizza cheese give it a gentle, tangy flavor, and pancake mix does the work of flour, leavening, and part of the sweetness all at once. Because everything is stirred together in one bowl and poured onto a sheet pan, it is a great recipe to make alongside children - and the mild sweetness suits little ones who find rich cheesecake too heavy.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 18.8 gplain yogurt
- 18.8 gshredded pizza cheese
- 18.8 gpancake mixJapanese 'hotcake mix' is a sweetened pancake mix of flour, sugar, and leavening, often used as a shortcut baking mix. Brands differ, and some contain milk or egg, so check the label if you are cooking for a food allergy. Substitute: Sweetened pancake mix, or self-rising flour plus about 2 tablespoons sugar per 100 g.
Seasonings
- 5.7 mlmilk
- 5.7 gsugar
- 3.8 gvegetable oil
- 2.8 gvinegar
About the Japanese ingredients in this recipe
- pancake mix (ホットケーキミックス)
- Japanese 'hotcake mix' is a sweetened pancake mix of flour, sugar, and leavening, often used as a shortcut baking mix. Brands differ, and some contain milk or egg, so check the label if you are cooking for a food allergy. Substitute: Sweetened pancake mix, or self-rising flour plus about 2 tablespoons sugar per 100 g.
Directions
- 1
In a bowl, combine the yogurt, shredded pizza cheese, milk, sugar, vegetable oil, and vinegar and mix well.
- 2
Add the pancake mix and stir until no dry flour remains.
- 3
Pour the batter onto a baking sheet lined with parchment paper and bake in an oven preheated to 180°C (350°F) for about 35 minutes.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 210 kcal | 420 kcal | 210 kcal |
| Protein | 7.2 g | 14.4 g | 7.2 g |
| Fat | 11.6 g | 23.1 g | 11.6 g |
| Carbohydrates | 21.2 g | 42.3 g | 21.2 g |
| Fiber | 0.3 g | 0.6 g | 0.3 g |
| Salt equivalent | 0.6 g | 1.2 g | 0.6 g |
| Calcium | 187.5 mg | 375 mg | 187.5 mg |
| Iron | 0.2 mg | 0.3 mg | 0.2 mg |
| Potassium | 100.5 mg | 201 mg | 100.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 210 kcal | 7.2 g | 11.6 g | 21.2 g | 0.3 g | 0.6 g | 187.5 mg | 0.2 mg | 100.5 mg |
| 1 adult serving | 420 kcal | 14.4 g | 23.1 g | 42.3 g | 0.6 g | 1.2 g | 375 mg | 0.3 mg | 201 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
