For those embracing a ketogenic lifestyle, the desire for sweet treats doesn't have to be a thing of the past. This article explores the delightful world of keto Japanese cheesecake, offering a comprehensive guide to creating a sugar-free, grain-free, and utterly delicious dessert.
What Makes Keto Japanese Cheesecake Special?
This Low Carb Japanese Cotton Cheesecake is not your typical cheesecake. It is very light and fluffy. It is like a sponge cake married to a cheesecake. The texture is so airy and the mouthfeel is moist and smooth.
The Key to Success: Essential Ingredients and Their Roles
To embark on your keto Japanese cheesecake journey, understanding the role of each ingredient is crucial. Here's a breakdown:
- Cream Cheese: The foundation of any cheesecake, cream cheese provides richness and tang. Use 8 oz cream cheese, room temperature. For best results, especially in the US, Philadelphia brand cream cheese is highly recommended.
- Eggs: Essential for structure and lift, eggs are separated to create a light and airy texture. Use 5 large eggs, room temperature.
- Almond Milk: Adds moisture while keeping the carb count low. Use 1/2 cup unsweetened almond milk.
- Almond Flour: A grain-free alternative to traditional flour, almond flour provides structure. Use 1/4 cup almond flour.
- Powdered Monkfruit Sweetener: A sugar-free sweetener that delivers the necessary sweetness without the carbs. Use 1/4 cup powdered monkfruit sweetener. You can also use powdered erythritol sweetener.
- Coconut Oil: Adds moisture and richness. Use 1/4 cup coconut oil, melted.
- Lemon Juice: Enhances the flavor and balances the sweetness. Use 2 tsp lemon juice.
- Vanilla Extract: Provides a warm and comforting flavor. Use 1/2 tsp vanilla extract.
- Cream of Tartar: Stabilizes the egg whites, helping them form stiff peaks. Use 1/4 tsp cream of tartar.
- Xanthan Gum: A thickening agent that helps bind the ingredients together. Use 1/4 tsp xantham gum.
- Oat Fiber: A low-carb, gluten-free alternative to flour that adds stability and an "angel food-like" texture. Use 2 Tablespoons of Oat Fiber. The Trim Healthy Mama Brand Oat Fiber is recommended for its mild flavor and color.
Step-by-Step Recipe: Crafting Your Keto Japanese Cheesecake
Here's a detailed guide to creating your own keto Japanese cheesecake:
Ingredients
- 8 oz cream cheese, room temperature
- 5 large eggs, room temperature
- 1/2 cup unsweetened almond milk
- 1/4 cup almond flour
- 1/4 cup powdered monkfruit sweetener
- 1/4 cup coconut oil, melted
- 2 tsp lemon juice
- 1/2 tsp vanilla extract
- 1/4 tsp cream of tartar
- 1/4 tsp xantham gum
Instructions
- Preparation:
- Preheat oven to 275F (135C). Alternatively, some recipes suggest preheating the oven to 320°F (160°C) or 340°F (170°C).
- Line the inside of a springform pan with parchment paper, then seal the outside well with aluminum foil. This is crucial for the water bath.
- Separate the eggs, placing the yolks and whites into separate large bowls.
- Egg Whites (Meringue):
- Add the cream of tartar to the egg whites.
- Whisk using a hand mixer until soft peaks form.
- Slowly add the powdered sweetener, then continue whisking until the meringue forms stiff peaks. Set aside.
- Egg Yolks:
- Add the cream cheese to the bowl with the egg yolks and whisk well using a hand mixer.
- While whisking, slowly incorporate the almond milk until the mixture is frothy.
- One by one, while whisking, add the coconut oil, lemon juice, vanilla extract, almond flour, and xanthan gum.
- Once well combined, set aside the hand mixer.
- Folding and Baking:
- Gently fold in the whipped egg whites, one third at a time, with the cream cheese mixture until just incorporated.
- Transfer the cheesecake mixture to the springform pan.
- Prepare a water bath by placing the springform pan inside a larger pan and adding hot water to reach halfway up the sides of the cheesecake pan, being careful not to get water into the mixture.
- Bake for 1 hour and 20 minutes, or until a skewer/toothpick comes out clean.
- When the cheesecake is done, turn off the oven and leave the door slightly open for 30 minutes to allow the cheesecake to cool gradually, which decreases deflation.
- Turn off the heat, crack open the oven door, and leave the cheesecake for another hour.
- Cooling and Serving:
- Remove from the oven, then the water bath.
- Carefully remove the cake from the water bath and place it on a cooling rack to cool completely.
- The cheesecake will deflate about an inch or so as it cools. This is perfectly normal.
- After the cheesecake has cooled, place it in the fridge for at least 2-3 hours.
- Serve at room temperature or store in the fridge for later. Optional: Serve with berries and/or sprinkle with powdered monkfruit/erythritol sweetener as desired.
Alternative 3-Ingredient Recipe Variations
Some recipes propose a simplified approach, using only 3 ingredients:
Read also: Easy Low-Carb Cheese Crackers
- Sugar-free white chocolate
- Eggs
- Cream cheese
In this variation, the sugar-free white chocolate replaces the sweetener and some of the other ingredients, offering a quicker and easier alternative.
- Preheat your oven to 340°F (170°C).
- Grease the sides and bottom of a 8 x 4 inch round cake pan. Line the bottom and sides with parchment paper. Set aside.
- Melt chocolate in a double boiler over low heat. Use a spatula to smooth out the melted chocolate.
- Add softened cream cheese and stir with spatula until cream cheese is evenly blended into the chocolate. The batter will be very thick. Remove bowl with cream cheese mixture from heat. Allow it to cool just a few minutes so that the chocolate mixture is warm but not hot so that it doesn't cook the eggs about to be added in.
- Add in the egg yolk,whisking after each addition. Whisk until batter is smooth.
- Add egg whites to stand mixer and whisk on high speed until stiff peaks form. When you lift your beater, the egg whites should form stiff peaks that do not bend or flop over. Place bowl of whisked egg whites into fridge until ready to use.
- Add in 1/3 of the egg whites and gently fold into batter. Repeat with another 1/3 and then finally the remaining 1/3. Be careful not to mix too hard otherwise you will break down the egg whites too much.
- Pour cake into prepared cake pan. Lift the cake pan up about three inches from the counter and drop once onto counter to remove air pockets.
- Create a water bath by placing a large baking pan into the lower half of your oven and filling it with 1/2 inch water.
- Place the cake directly into the water bath and cook for 25 minutes at 340°F (170°C). Then lower the temperature to 320°F (160°C) and cook for an additional 30 minutes. Turn off the oven but keep the door closed. Let the cake continue to cook for 25 minutes with the oven off.
- Cake should be very puffy, rising to almost the top of the cake pan after the second bake. However during the final bake with the oven off, the cake will sink down 1-2 inches. This is normal.
- To remove the cake, gently tip the cakepan upside down until the cake comes out. Then flip the cake over and place onto plate. Let cake cool at least 1 hour before serving. Dust cake with powdered Swerve or other powdered sugar substitute.
Key Factors for Achieving the Perfect Texture
Several key factors contribute to the unique texture of Japanese cheesecake:
- Room Temperature Ingredients: Ensuring all ingredients are at room temperature is very important, so make plans and have the ingredients out on the counter at least a few hours before.
- Egg White Meringue: The stiff peaks from the egg whites are important to make the “cotton” texture that gives this cheesecake its name. So take extra care when folding them into the batter.
- Water Bath: A water bath is important for cheesecakes like this one. When you use a water bath, it really helps cheesecakes bake more evenly and it also is also one of the few things that can help you avoid those cracks that sometimes appear in cheesecakes during baking. It is important to always start with hot water in your water bath. Starting with cold water will change your oven temperature and bake time. Don’t overfill the pan. An inch or two up the side of the cheesecake pan will be plenty. You don’t want to get water into the cheesecake batter as this will cause textual issues. Protect your cheesecake by either setting your springform pan inside a slightly larger cake pan before placing it in the water bath or by wrapping it tightly in a few layers of foil to avoid getting water seeped into the bottom of the pan and the batter.
Tips and Tricks for Success
- Don't Overmix: Be careful not to mix too hard otherwise you will break down the egg whites too much.
- Cooling Process: When the cheesecake is done, turn off the oven and leave the door slightly open for 30 minutes. This will allow the cheesecake to cool gradually, which decreases the deflation of the cheesecake.
- Choosing Oat Fiber: There are many brands of oat fiber out there but rest assured they are NOT all created equal. Some have a very dark color to them and have a strong earthy flavor that doesn’t taste good at all in baked goods. The Trim Healthy Mama Brand Oat Fiber is recommended for its mild flavor and color.
- Serving Suggestions: If you eat the cake at room temperature the same day it is baked, it will be very light and fluffy with a souffle-like texture..
Nutritional Information
Here's an approximate nutritional breakdown per serving:
- Calories: 220
- Total Fat: 18g
- Net Carbohydrates: 3g
- Protein: 6g
Read also: Keto Calorie Counting: A Detailed Guide
Read also: Magnesium Supplements for Keto
tags: #keto #japanese #cheesecake