Japanese · Dessert
Japanese Baked Cheesecake
A low-carb reworking of the classic Japanese cotton cheesecake, keeping its soufflé-light wobble and pale golden crust while swapping sugar for allulose and flour for almond flour and cornstarch, so each airy, custardy slice stays keto-friendly without losing the jiggle.
$1
20 minsPrep
33 minsCook
248 minsTotal
HardLevel
Nutrition per serving
364Calories
9.8gProtein
32.4gFat
18.1gCarbs
3gSugar
0.7gFiber
244mgSodium
177mgChol
16.6gSat Fat
177mgPotassium
95mgCalcium
0.8mgIron
0.4mcgVitamin B12
1.7mgVitamin C
0gPolyol
11gAllulose
0.5gAlcohol
Goes well with
Sake
local
Sencha Green Tea
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 160°C (320°F) and line the base of a 10cm/4 inch springform tin with parchment, wrapping the outside in foil for a water bath.
2
Beat the softened cream cheese until smooth, then beat in the egg yolk, heavy cream, lemon juice and vanilla extract until fully combined.
3
Sift the almond flour and cornstarch over the cream cheese mixture and fold in gently until no lumps remain.
4
In a separate clean bowl, whip the egg white with half the allulose to soft peaks, then fold the remaining allulose into the yolk batter.
5
Fold the whipped egg white into the cream cheese batter in two additions, keeping as much air as possible.
6
Pour the batter into the prepared tin, place in a larger baking pan, and pour hot water halfway up the sides of the tin.
7
Bake for 30-35 minutes until the top is pale gold and the centre has a gentle wobble.
8
Turn off the oven, crack the door open, and let the cheesecake cool inside for 15 minutes before removing.
9
Chill the cheesecake in the tin for at least 3 hours before releasing and slicing into 2 pieces.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.9 oz110g softened cream cheese
- 11 egg, separated (50g)
- 7/87/8 egg whites, whipped to soft peaks (30g)
- 1.2 oz35g heavy cream
- 0.4 oz12g sifted almond flour
- 0.8 oz22g allulose
- 0.3 oz8g lemon juice
- 0.1 oz3g vanilla extract
- 0.2 oz5g cornstarch
