Low Sodium Japanese Cheesecake

Delight in the airy, cloud-like texture of this Low Sodium Japanese Cheesecake, a light and fluffy dessert that melts in your mouth with every bite. Perfect for those watching their sodium intake, this recipe swaps traditional salted ingredients for unsalted butter, cream cheese, and a touch of lemon juice for a delicate tang. Using techniques like a bain-marie (water bath) and gently folding stiff egg whites into the batter, this cake achieves its signature souffle-like rise without compromising on flavor. With minimal sodium yet maximum creaminess, this cheesecake is a guilt-free indulgence ideal for any occasion. Serve it chilled for an ultra-light treat that pairs beautifully with fresh fruit or a dusting of powdered sugar.

Nutriscore Rating: 50/100

Prep Time:30 mins

Cook Time:65 mins

Total Time:95 mins

Servings: 10

Ingredients

• 250 grams cream cheese
• 50 grams unsalted butter
• 100 milliliters whole milk
• 6 large egg yolks
• 60 grams cake flour
• 20 grams cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 6 large egg whites
• 0.5 teaspoon cream of tartar
• 120 grams granulated sugar

Directions

Step 1

Preheat your oven to 320°F (160°C). Line the bottom of an 8-inch (20 cm) round springform pan with parchment paper and wrap the outside with aluminum foil to prevent water from leaking in during the bain-marie (water bath) process.

Step 2

In a small saucepan, melt the cream cheese, unsalted butter, and milk over low heat, stirring continuously until smooth. Remove from heat and allow to cool slightly.

Step 3

Transfer the mixture to a large mixing bowl, then whisk in the egg yolks one at a time until well incorporated.

Step 4

Sift the cake flour and cornstarch together and fold into the cream cheese mixture using a spatula until no lumps remain.

Step 5

Stir in the lemon juice and vanilla extract until evenly mixed.

Step 6

In a separate clean, dry bowl, beat the egg whites with the cream of tartar until soft peaks form.

Step 7

Gradually add the sugar to the egg whites while continuing to beat until stiff, glossy peaks form.

Step 8

Gently fold the egg whites into the cream cheese batter in three additions, being careful not to deflate the mixture.

Step 9

Pour the batter into the prepared springform pan and tap gently on a counter to remove air bubbles.

Step 10

Place the springform pan into a larger baking dish and fill the dish with hot water until it reaches halfway up the side of the springform pan.

Step 11

Bake in the preheated oven for 60-65 minutes or until the cheesecake is set and the top is lightly golden brown.

Step 12

Turn off the oven and leave the cheesecake inside with the door slightly ajar for 15 minutes to prevent cracking.

Step 13

Remove from the oven and let cool to room temperature before chilling in the refrigerator for at least 4 hours or overnight.

Step 14

Before serving, gently remove the cheesecake from the pan and slice with a sharp knife. Serve chilled.

Nutrition Facts

Serving size	(923.8g)

Amount per serving	% Daily Value*
Calories	2506.1

Total Fat 159.9g	0%
Saturated Fat 87.1g	0%
Polyunsaturated Fat 3.8g
Cholesterol 1482.6mg	0%
Sodium 1212.3mg	0%
Total Carbohydrate 213.4g	0%
Dietary Fiber 1.8g	0%
Total Sugars 137.5g
Protein 62.4g	0%

Vitamin D 155.2IU	0%
Calcium 542.3mg	0%
Iron 4.1mg	0%
Potassium 1265.9mg	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: 56.6%

Protein: 9.8%

Carbs: 33.6%