Low Fat Japanese Cheesecake
Indulge in the cloud-like decadence of Low Fat Japanese Cheesecake, a lighter twist on the classic cotton-soft dessert. Made with reduced-fat cream cheese and low-fat milk, this recipe delivers the signature airy texture and subtle sweetness of Japanese cheesecake with a healthier edge. The delicate batter is brought to life with whipped egg whites, folded gently for an irresistible fluffiness, and baked in a water bath to ensure a silky-smooth finish. Hints of lemon juice and vanilla add a refreshing depth of flavor, while the reduced fat profile makes it a guilt-free treat. Perfect for dessert lovers seeking a balance between indulgence and wellness, this low-fat cheesecake is best served chilled, dusted with powdered sugar, and paired with your favorite cup of tea for a truly delightful experience.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
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.
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.
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.
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.
Gently fold the meringue into the cream cheese mixture in three parts, ensuring that the batter is well combined without deflating the egg whites.
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.
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.
Turn off the oven and crack the oven door open, allowing the cheesecake to cool slowly for 1 hour to prevent it from 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.
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
Calories |
1785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.8 g | 113% | |
| Saturated Fat | 43.9 g | 219% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1298 mg | 433% | |
| Sodium | 1344 mg | 58% | |
| Total Carbohydrate | 182.4 g | 66% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 118.1 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 7.8 mcg | 39% | |
| Calcium | 605 mg | 47% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1490 mg | 32% | |
*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.
