Low Fat Japanese Cheesecake

Delightfully airy and guilt-free, this Low Fat Japanese Cheesecake combines the signature delicate fluffiness of a traditional Japanese cheesecake with a lighter twist. Made with reduced-fat cream cheese and low-fat milk, this recipe delivers all the creamy, melt-in-your-mouth texture you love—but with fewer calories. The secret to its pillowy structure lies in gently folding a perfectly whipped meringue into the smooth cream cheese batter, then baking it in a water bath for even cooking. With subtle hints of lemon and vanilla, this cheesecake offers a well-rounded, slightly tangy flavor that pairs beautifully with a light dusting of powdered sugar. Perfect for any occasion, this healthier take on a timeless treat is as elegant as it is satisfying, sure to wow your taste buds without weighing you down.

Nutriscore Rating: 59/100

Prep Time:30 mins

Cook Time:80 mins

Total Time:110 mins

Servings: 10

Ingredients

• 200 grams Reduced-fat cream cheese
• 100 milliliters Low-fat milk
• 30 grams Unsalted butter
• 50 grams All-purpose flour
• 20 grams Cornstarch
• 6 large Eggs
• 100 grams Sugar
• 1 tablespoon Lemon juice
• 1 teaspoon Vanilla extract
• 1 pinch Salt
• 1 teaspoon Cream of tartar

Directions

Step 1

Preheat your oven to 320°F (160°C). Line the bottom of an 8-inch springform pan with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during baking.

Step 2

In a small saucepan over low heat, combine the reduced-fat cream cheese, low-fat milk, and unsalted butter. Stir until melted and smooth. Remove from heat and let cool slightly.

Step 3

Separate the egg yolks and egg whites. Add the yolks to the cream cheese mixture, whisking until fully incorporated. Stir in the sifted all-purpose flour, cornstarch, lemon juice, and vanilla extract until smooth.

Step 4

In a separate clean bowl, whisk the egg whites with a pinch of salt until foamy. Add the cream of tartar, and continue whisking until soft peaks form. Gradually add the sugar, beating until stiff peaks form.

Step 5

Gently fold the meringue into the cream cheese mixture in three parts, ensuring that the batter is well combined without deflating the egg whites.

Step 6

Pour the batter into the prepared springform pan. Place the pan in a larger baking dish and fill the baking dish with hot water, until it reaches halfway up the sides of the cheesecake pan, creating a water bath.

Step 7

Bake in the preheated oven for 70-80 minutes, or until the cake is set and a skewer inserted into the center comes out clean.

Step 8

Turn off the oven and crack the oven door open, allowing the cheesecake to cool slowly for 1 hour to prevent it from cracking.

Step 9

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 10

Carefully run a knife around the edge of the pan before releasing the springform side to unmold the cheesecake. Dust with powdered sugar if desired before slicing and serving.

Nutrition Facts

Serving size	(822.6g)

Amount per serving	% Daily Value*
Calories	1784.8

Total Fat 87.8g	0%
Saturated Fat 43.9g	0%
Polyunsaturated Fat 1.3g
Cholesterol 1298.4mg	0%
Sodium 1343.6mg	0%
Total Carbohydrate 182.4g	0%
Dietary Fiber 1.6g	0%
Total Sugars 118.1g
Protein 62.2g	0%

Vitamin D 312IU	0%
Calcium 605.4mg	0%
Iron 8.2mg	0%
Potassium 1490.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.7%

Protein: 14.1%

Carbs: 41.3%