Japanese · Dessert
Japanese Rare Cheesecake
A Japanese-style rare (no-bake) cheesecake rebuilt for keto: cream cheese and Greek yogurt set with gelatin over an almond flour crust, sweetened entirely with allulose so it keeps the dish's signature light tang without the sugar load.
$2
20 minsPrep
0 minsCook
260 minsTotal
EasyLevel
Nutrition per serving
436Calories
10.6gProtein
40.1gFat
19.4gCarbs
5gSugar
2gFiber
247mgSodium
107mgChol
21.2gSat Fat
218mgPotassium
135mgCalcium
0.6mgIron
0.3mcgVitamin B12
6mgVitamin C
0gPolyol
11gAllulose
0.5gAlcohol
Goes well with
Asahi Super Dry
local
Genmaicha
international
gluten-free
sweet-spot
Instructions
1
Mix the almond flour with melted butter and press firmly into the base of a 10cm springform tin lined with parchment; chill in the fridge while you make the filling.
2
Sprinkle the gelatin over the 16g water in a small bowl and let it bloom for 5 minutes, then melt gently over a double boiler or in short microwave bursts until clear.
3
Beat the softened cream cheese with the allulose until smooth and free of lumps, then mix in the greek yogurt, lemon juice and vanilla extract.
4
Whip the heavy cream to soft peaks and fold it through the cream cheese mixture until fully combined and airy.
5
Stir the melted gelatin into the cheesecake mixture quickly and thoroughly so it doesn't set in streaks.
6
Pour the filling over the chilled almond flour base, smooth the top, and refrigerate for at least 4 hours or until fully set.
7
Run a thin knife around the edge, release the springform ring, slice into 2 portions and top each with halved raspberries just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.2 oz120g softened cream cheese
- 2.1 oz60g greek yogurt
- 1.4 oz40g whipped soft heavy cream
- 0.8 oz22g allulose
- 0.4 oz10g lemon juice
- 0.1 oz4g bloomed in cold water gelatin
- 0.6 oz16g for blooming gelatin water
- 0.6 oz18g almond flour
- 0.4 oz10g melted butter
- 1.1 oz30g halved raspberry
- 0.1 oz3g vanilla extract
