Low Carb Japanese Cheesecake
Indulge in the cloud-like perfection of Low Carb Japanese Cheesecake, a keto-friendly twist on the iconic dessert known for its delicate, airy texture and lightly sweet flavor. This irresistible recipe uses almond flour and granulated erythritol to keep it low in carbs, making it the perfect guilt-free treat for those following a low-carb or ketogenic lifestyle. Carefully blended cream cheese, unsalted butter, and heavy cream form the rich yet fluffy base, while whipped egg whites folded into the batter ensure the signature soufflé-like texture. Baked in a gentle water bath, this cheesecake achieves a golden, crack-free finish that's as impressive as it is delicious. Chill it overnight and serve with fresh berries or a sprinkle of powdered erythritol for an elegant dessert that melts in your mouth. Perfect for special occasions or an everyday indulgence, this Low Carb Japanese Cheesecake will satisfy your cravings without compromising your dietary goals.
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Ingredients
- 250 grams cream cheese
- 50 grams unsalted butter
- 100 ml heavy cream
- 80 grams granulated erythritol
- 6 large eggs, separated
- 30 grams almond flour
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon cream of tartar
- 0.25 teaspoon salt
Directions
Step 1
Preheat your oven to 160°C (320°F). Line the bottom of a 20cm (8-inch) round cake pan with parchment paper and lightly grease the sides.
Step 2
In a heatproof bowl, combine cream cheese, unsalted butter, and heavy cream. Place the bowl over a pot of simmering water, stirring until the mixture is smooth and melted. Remove from heat and let it cool slightly.
Step 3
Add granulated erythritol to the mixture and whisk until well combined. Then, add the egg yolks, one at a time, mixing well after each addition.
Step 4
Sift the almond flour into the mixture, then add the lemon juice, vanilla extract, and salt. Stir until the batter is smooth without lumps.
Step 5
In a separate clean bowl, whisk the egg whites until foamy. Add the cream of tartar and continue beating until stiff peaks form.
Step 6
Gently fold a third of the meringue into the cream cheese batter to lighten it. Then, fold in the rest of the meringue gently, making sure to retain as much air as possible.
Step 7
Pour the batter into the prepared cake pan. Tap the pan gently on the countertop to release any large air bubbles.
Step 8
Place the cake pan in a larger roasting pan. Pour hot water into the roasting pan to create a water bath, about halfway up the sides of the cake pan.
Step 9
Bake in the preheated oven for 60 minutes, or until the top is lightly golden brown and a skewer inserted into the center comes out clean.
Step 10
Turn off the oven and leave the oven door slightly ajar. Allow the cheesecake to cool in the oven for about 30 minutes to prevent cracking.
Step 11
Remove the cheesecake from the oven and let it cool completely on a wire rack. Refrigerate for at least 4 hours or overnight before serving.
Step 12
Serve chilled. The cheesecake can be garnished with fresh berries or a dusting of powdered erythritol if desired.
Nutrition Facts
| Serving size | (833.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2203.9 |
| Total Fat 206.0g | 0% |
| Saturated Fat 106.2g | 0% |
| Polyunsaturated Fat 3.7g | |
| Cholesterol 1579.2mg | 0% |
| Sodium 1843.3mg | 0% |
| Total Carbohydrate 106.0g | 0% |
| Dietary Fiber 3.3g | 0% |
| Total Sugars 12.6g | |
| Protein 60.0g | 0% |
| Vitamin D 246IU | 0% |
| Calcium 487.2mg | 0% |
| Iron 6.9mg | 0% |
| Potassium 1274.2mg | 0% |
Source of Calories