Sugar-Free Japanese Cheesecake
Indulge guilt-free in the luscious, cloud-like texture of this Sugar-Free Japanese Cheesecake! Perfectly light, airy, and irresistibly creamy, this healthier twist on the classic Japanese soufflé cheesecake skips the sugar without compromising flavor, thanks to a natural sugar substitute like erythritol or monk fruit. Made with a rich blend of cream cheese, unsalted butter, and a touch of lemon for a subtle tang, the cake achieves its signature fluffiness through carefully whipped egg whites folded into the batter. Baked gently in a water bath for that iconic golden top and delicate crumb, it’s a dessert dream come true for those following a low-sugar or keto-friendly diet. Whether served as an elegant tea-time treat or a guiltless after-dinner indulgence, this sugar-free Japanese cheesecake is sure to delight!
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Recipe Information
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
Instructions
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.
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.
Separate the eggs, placing the yolks in a medium bowl and the whites in a large mixing bowl.
To the cooled cream cheese mixture, add the egg yolks, sugar substitute, lemon juice, and vanilla extract. Mix until well combined.
Sift the cake flour and cornstarch together, then fold into the cream cheese mixture, ensuring there are no lumps.
Add a pinch of salt and cream of tartar to the egg whites. Beat with an electric mixer until stiff peaks form.
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.
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.
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.
Turn off the oven and leave the cheesecake inside with the door closed for 15 minutes to cool gradually.
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.
Carefully remove the cheesecake from the pan, slice, and enjoy!
Nutrition Facts
Calories |
2043 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.0 g | 208% | |
| Saturated Fat | 88.4 g | 442% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1506 mg | 502% | |
| Sodium | 1423 mg | 62% | |
| Total Carbohydrate | 165.9 g | 60% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 19.7 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 7.9 mcg | 40% | |
| Calcium | 538 mg | 41% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1301 mg | 28% | |
*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.
