Sugar-Free Japanese Cheesecake

Indulge in the light, airy texture of this Sugar-Free Japanese Cheesecake—a guilt-free twist on the classic dessert that’s perfect for health-conscious foodies or those avoiding refined sugar. This cloud-like cheesecake uses a sugar substitute like erythritol or monk fruit sweetener to deliver sweetness without compromise. Crafted with a velvety mix of cream cheese, butter, and milk, folded into whipped egg whites for ultimate fluffiness, and baked gently in a water bath, this cheesecake achieves its signature softness and cottony texture. Finished with a refreshing hint of lemon and vanilla, this recipe is as elegant as it is satisfying. Serve it chilled for a delicate, melt-in-your-mouth dessert that pairs wonderfully with a cup of green tea. Ideal for special occasions or everyday treats, this sugar-free dessert will win over any crowd.

Nutriscore Rating: 55/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 250 grams cream cheese
• 50 grams unsalted butter
• 100 milliliters milk
• 80 grams sugar substitute (such as erythritol or monk fruit sweetener)
• 6 units large eggs
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 60 grams cake flour
• 20 grams cornstarch
• 1 pinch salt
• 0.5 teaspoon cream of tartar

Directions

Step 1

Preheat your oven to 160°C (320°F). Prepare a round 8-inch cake pan by lining the bottom with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the baking process.

Step 2

In a small saucepan, combine the cream cheese, butter, and milk. Cook over low heat, stirring constantly until smooth and well integrated. Remove from heat and allow to cool slightly.

Step 3

Separate the eggs, placing the yolks in a medium bowl and the whites in a large mixing bowl.

Step 4

To the cooled cream cheese mixture, add the egg yolks, sugar substitute, lemon juice, and vanilla extract. Mix until well combined.

Step 5

Sift the cake flour and cornstarch together, then fold into the cream cheese mixture, ensuring there are no lumps.

Step 6

Add a pinch of salt and cream of tartar to the egg whites. Beat with an electric mixer until stiff peaks form.

Step 7

Gently fold one-third of the beaten egg whites into the cream cheese mixture to loosen it. Then carefully fold in the remaining egg whites until fully incorporated.

Step 8

Pour the batter into the prepared pan. Place the pan into a larger pan and add about 1 inch of hot water into the larger pan to create a water bath.

Step 9

Bake the cheesecake in the preheated oven for about 60 minutes, or until the top is golden brown and the cake feels set when lightly touched.

Step 10

Turn off the oven and leave the cheesecake inside with the door closed for 15 minutes to cool gradually.

Step 11

Remove the cheesecake from the oven, take it out of the water bath, and allow it to cool completely at room temperature. Once cool, refrigerate for at least a few hours or overnight before serving.

Step 12

Carefully remove the cheesecake from the pan, slice, and enjoy!

Nutrition Facts

Serving size	(884.2g)

Amount per serving	% Daily Value*
Calories	2026.7

Total Fat 161.7g	0%
Saturated Fat 85.9g	0%
Polyunsaturated Fat 3.8g
Cholesterol 1488.5mg	0%
Sodium 1396.3mg	0%
Total Carbohydrate 171.3g	0%
Dietary Fiber 1.8g	0%
Total Sugars 15.5g
Protein 61.1g	0%

Vitamin D 285.4IU	0%
Calcium 561.2mg	0%
Iron 7.2mg	0%
Potassium 1252.4mg	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: 61.0%

Protein: 10.2%

Carbs: 28.7%