Low Carb Japanese Cheesecake
Indulge in the light, airy delight of this Low Carb Japanese Cheesecake, a keto-friendly twist on the classic dessert. With its signature cloud-like texture and subtly sweet flavor, this recipe swaps traditional sugar for granulated erythritol and uses almond flour to keep it low in carbs, making it perfect for those following a ketogenic or low-carb diet. The delicate balance of cream cheese, heavy cream, and a touch of lemon juice creates a perfectly rich yet refreshing treat. Baked gently in a water bath, this cheesecake achieves a moist, souffle-like crumb with a glossy, golden top that's both elegant and irresistible. Serve it chilled for the ultimate dessert experience, or garnish with fresh berries for a pop of color and flavor.
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Recipe Information
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
Instructions
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.
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.
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.
Sift the almond flour into the mixture, then add the lemon juice, vanilla extract, and salt. Stir until the batter is smooth without lumps.
In a separate clean bowl, whisk the egg whites until foamy. Add the cream of tartar and continue beating until stiff peaks form.
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.
Pour the batter into the prepared cake pan. Tap the pan gently on the countertop to release any large air bubbles.
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.
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.
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.
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.
Serve chilled. The cheesecake can be garnished with fresh berries or a dusting of powdered erythritol if desired.
Nutrition Facts
Calories |
2204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.0 g | 264% | |
| Saturated Fat | 106.2 g | 531% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 1579 mg | 526% | |
| Sodium | 1843 mg | 80% | |
| Total Carbohydrate | 106.0 g | 39% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 12.6 g | ||
| Protein | 60.0 g | 120% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 487 mg | 37% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1274 mg | 27% | |
*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.
