Korean · Dessert
Korean Soft Cheesecake
A Korean-style soft, jiggly cheesecake rebuilt as a keto dessert, sweetened entirely with allulose and thickened with almond flour instead of regular flour, keeping the signature cotton-soft wobble while cutting net carbs to a fraction of the classic version.
$1
20 minsPrep
34 minsCook
184 minsTotal
MediumLevel
Nutrition per serving
372Calories
9.1gProtein
33.8gFat
17.9gCarbs
3gSugar
0.7gFiber
331mgSodium
217mgChol
17.2gSat Fat
166mgPotassium
102mgCalcium
0.7mgIron
0.4mcgVitamin B12
1.3mgVitamin C
0gPolyol
11gAllulose
0.5gAlcohol
Goes well with
Moscato d'Asti
local
Yuzu Citron Tea (Yuzu Cheong)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 160°C and line the base of a 10cm springform tin, wrapping the outside in foil for a water bath.
2
Melt the cream cheese and heavy cream together over a double boiler, whisking until completely smooth, then remove from heat.
3
Whisk in the egg yolks, allulose, almond flour, cornstarch, lemon juice, vanilla extract and salt until the batter is lump-free.
4
In a separate clean bowl, whip the egg whites with a hand mixer to soft peaks, then fold gently into the cheese batter in two additions to keep it airy.
5
Pour the batter into the prepared tin, tap out large bubbles, and set the tin into a larger roasting pan filled with hot water reaching halfway up the sides.
6
Bake for 32-35 minutes until the top is pale gold and the centre has a slight jiggle, then turn off the oven and leave the door ajar for 10 minutes.
7
Lift out, cool on a wire rack to room temperature, then chill uncovered for at least 2 hours before slicing with a hot knife.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.2 oz120g softened cream cheese
- 1 1/21 1/2 egg yolks (24g)
- 1 1/81 1/8 egg whites (36g)
- 1.1 oz30g heavy cream
- 0.8 oz22g allulose
- 0.4 oz12g almond flour
- 0.2 oz6g lemon juice
- 0.1 oz3g vanilla extract
- 0.1 oz4g cornstarch
- 0 oz0.5g salt
