Low Sodium Japanese Cheesecake
Indulge in this ethereal Low Sodium Japanese Cheesecake, a dreamy dessert that combines the signature light-as-air texture of a soufflé-style cheesecake with a mindful twist for those watching their sodium intake. This recipe features the velvety richness of cream cheese, the fluffiness of whipped egg whites, and the delicate brightness of lemon juice, all carefully balanced to create a cloud-like treat that melts on your palate. Baked gently in a water bath to achieve its iconic lightness without cracks, this cheesecake is a masterpiece of finesse and flavor. Perfectly sweetened and enhanced with a hint of vanilla, it’s a guilt-free way to enjoy the irresistible charm of Japanese cheesecake, suitable for any occasion. Serve it chilled and prepare to impress!
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Recipe Information
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
Instructions
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.
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.
Transfer the mixture to a large mixing bowl, then whisk in the egg yolks one at a time until well incorporated.
Sift the cake flour and cornstarch together and fold into the cream cheese mixture using a spatula until no lumps remain.
Stir in the lemon juice and vanilla extract until evenly mixed.
In a separate clean, dry bowl, beat the egg whites with the cream of tartar until soft peaks form.
Gradually add the sugar to the egg whites while continuing to beat until stiff, glossy peaks form.
Gently fold the egg whites into the cream cheese batter in three additions, being careful not to deflate the mixture.
Pour the batter into the prepared springform pan and tap gently on a counter to remove air bubbles.
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.
Bake in the preheated oven for 60-65 minutes or until the cheesecake is set and the top is lightly golden brown.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 15 minutes to prevent cracking.
Remove from the oven and let cool to room temperature before chilling in the refrigerator for at least 4 hours or overnight.
Before serving, gently remove the cheesecake from the pan and slice with a sharp knife. Serve chilled.
Nutrition Facts
Calories |
2506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.9 g | 205% | |
| Saturated Fat | 87.1 g | 435% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 1483 mg | 494% | |
| Sodium | 1212 mg | 53% | |
| Total Carbohydrate | 213.4 g | 78% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 137.5 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 542 mg | 42% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1266 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.
