Japanese · Dessert
Green Tea Cheesecake
A low-carb take on Japan's cheesecake tradition built on a cream cheese and egg base, sweetened entirely with allulose and given a cocoa-and-almond-flour structure in place of flour and sugar, baked gently in a water bath for a dense, custardy slice that holds its keto numbers without losing the dish's rich character.
$2
15 minsPrep
30 minsCook
300 minsTotal
MediumLevel
Nutrition per serving
437Calories
10.1gProtein
41.2gFat
20.7gCarbs
3.7gSugar
1.3gFiber
508mgSodium
207mgChol
21.7gSat Fat
204mgPotassium
122mgCalcium
1.1mgIron
0.4mcgVitamin B12
1.1mgVitamin C
0gPolyol
14gAllulose
0.5gAlcohol
Goes well with
Sake
local
Sencha Green Tea
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat oven to 160C and line the base of a 10cm/4 inch springform tin with parchment, wrapping the outside in foil to guard against water seepage if using a bain-marie.
2
Beat the softened cream cheese alone until completely smooth and lump-free, about 2 minutes, scraping the bowl well.
3
Beat in the allulose until dissolved into the cheese, then add the egg and mix on low just until combined - do not overbeat to avoid incorporating excess air.
4
Sift the cocoa powder and almond flour together with a pinch of salt (matcha can be swapped in for the cocoa for a true green-tea colour, but cocoa is used here to hold the fibre floor) and fold into the cheese mixture.
5
Stir in the heavy cream, vanilla extract and lemon juice until the batter is glossy and uniform.
6
Pour the batter into the prepared tin and tap gently on the counter to release air bubbles.
7
Place the tin in a larger roasting pan and pour hot water halfway up the sides for a gentle water-bath bake.
8
Bake for 28-32 minutes until the edges are set but the centre still has a slight wobble.
9
Turn off the oven, crack the door open and let the cheesecake cool inside for 15 minutes before removing.
10
Chill uncovered until fully cold, then cover and refrigerate for a minimum of 4 hours before slicing into 2 pieces and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6 oz170g softened cream cheese
- 11 egg, room temperature (50g)
- 1 oz28g allulose
- 1.1 oz30g heavy cream
- 0.1 oz4g sifted (for fibre, folded in with matcha for colour balance) cocoa powder
- 0.4 oz10g almond flour
- 0.1 oz3g vanilla extract
- 0.2 oz5g lemon juice
- 0 oz1g salt
