Experience the delightful taste of Japan's most intriguing dessert - the Keto Japanese Cheesecake. Flourless, fluffy, and jiggly, this cheesecake offers a low-carb twist to the traditional Japanese delight. It's the perfect treat for those following a keto lifestyle, boasting a light, airy texture from whipped egg whites and a subtle sweetness from monk fruit.
Ingredients
🧀 225 g / 1 cup cream cheese Philadelphia or your preferred brand
🧈 28 g / 2 tbsp unsalted butter
🥛 60 g / 1/4 cup whipping cream
🧀 59 g / 1/4 cup shredded cheddar or mozzarella cheese
🥚 4 large eggs separated yolks and whites
🍯 100 g / 1/2 cup monk fruit Lakanto Monk Fruit Sweetener or similar
🍋 1 tbsp lemon juice optional
🍋 1 tsp lemon zest optional
🍓 Strawberries for garnishing optional
🍯 Powdered sweetener for garnishing Optional, use Lakanto Powdered Sweetener
Instructions
1- Preheat the Oven:
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Set your oven to 250°F (120°C).
2- Prepare the Baking Pan:
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Use a 6" (15 cm) spring form pan. Grease the pan and line with parchment paper, extending the sides of the parchment slightly higher than the pan.
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Wrap aluminum foil around the pan's outside to prevent water from the bath from seeping in.
3- Melt the Ingredients:
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Set up a double boiler or place a heatproof bowl over a pot of simmering water. Add cream cheese, unsalted butter, whipping cream, and shredded cheese, melting gradually until smooth.
4- Mix in Egg Yolks:
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Remove from heat and gradually mix in egg yolks one at a time.
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Stir in optional lemon juice and zest. Set aside to cool slightly.
5- Prepare the Meringue:
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In a separate bowl, whisk the 4 egg whites with a handheld mixer at high speed until stiff peaks form, ensuring the meringue is shiny and moist.
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Gradually incorporate the monk fruit/erythritol sweetener into the egg whites until fully combined.
6- Combine Mixtures:
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Gently fold half of the egg whites into the cream cheese mixture using a whisk.
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Add the remaining egg whites with a spatula, careful not to deflate the mixture.
7- Bake:
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Pour the batter into the prepared spring form pan, tapping to release air bubbles.
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Place the cake pan in a large baking dish, filling the dish with hot water about 1-2 inches high.
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Bake on the lowest rack for 50 minutes at 250°F (120°C), then increase to 300°F (150°C) and bake another 30 minutes, and finally bake for 10 minutes at 350°F (180°C).
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Check firmness at the top post-baking.
8- Cooling and Serving:
- Cool for 20 minutes, then carefully remove from the pan.
- For best results, chill overnight.
- As a warm soufflé option, pour batter into small ramekins and bake similarly.
Prep Time: 20 minutes
Cook Time: 90 minutes
Total Time: 110 minutes
Servings: 8
Calories: 183
Protein: 5.7 g
Fats: 17.6 g
Carbohydrates: 1.2 g
Equipment: Double boiler, Handheld mixer, Whisk, Spatula, 6" spring form pan, Parchment paper, Aluminum foil, Baking dish, Oven
Cooking Tips
- Ensure egg whites are whipped to a stiff peak for the best texture.
- A gradual temperature increase helps prevent cracking.
- Chilling overnight enhances the cake's fluffiness.
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