This Keto Japanese Cheesecake is just as fluffy and creamy as the regular ones. The entire cheesecake has a net carb of 12.3 g. I am not on a ketogenic diet though. All I want is to develop more sugar-free recipes. If you are interested in more sugar-free recipes, check out my special section here and see my complete list of sugar-free recipes.
I’ve tried this recipe with both unsalted butter and coconut oil and I think they are both delicious. Cheesecake made with coconut oil has a subtle coconut aroma that, according to my hubby, reminds him of Chinese coconut buns (cocktail buns). As per sugar substitutes I’ve tried Lakanto and allulose. Lakanto is a blend of erythritol and monk fruit extract which has the same sweetness as white sugar and can be used as a one to one replacement for sugar whereas allulose, which is a type of rare sugar, is only 70% as sweet as white sugar. So to maintain the same level of sweetness as white sugar, either increase the amount of allulose to 1.4 times or add another liquid sweetener to make up that 30% of sweetness. An example would be adding 8 to 10 drops of liquid pure lakanto or stevia extract.
Note that there is no flour or cornstarch used in this recipe as a support so the cake would shrink a bit when cooled. When preparing this cake, beat the egg whites to soft peaks only. Also bake cake in a water bath at a lower temperature. These two strategies prevent the cake from rising too much or rapidly due to too much air incorporation or hot oven temperature. My last note is that this cake is best served chilled in the refrigerator overnight. So please be patient!
Keto Japanese Cheesecake
185 g cream cheese (brick style), softened
35 g unsweetened almond milk
25 g unsalted butter, softened
3 egg yolks, large
3 egg whites, large
1/2 tsp lemon juice or white vinegar (I used Korean apple vinegar)
50 g erythritol and oligosaccharide/monk fruit blend sugar substitute (I use Swerve or Lakanto)
Notes: The eggs I use are about 50 g each without shells.
Separate the eggs and place the egg whites In an impeccably clean mixing bowl (I usually wipe the bowl and the wire beater with a paper towel dampened with vinegar or lemon juice to remove traces of grease). Line the bottom and sides of an oval cheesecake pan with parchment paper. Preheat the oven to 300ºF/150ºC.
With a stick blender, process cream cheese, almond milk and butter until smooth. Stir in egg yolks until incorporated.
**If done by hand, soften cream cheese in a mixing bowl over a pot of hot water and stir until smooth. Stir in almond milk and butter until incorporated. Stir in egg yolks when mixture is slightly cooled.
With a hand mixer, whip egg whites and vinegar until very foamy. Add sugar substitute in two to three batches and continue beating until soft peaks form. The meringue will droop with a curvy tail when the whisk Is lifted up.
Scoop one third of the meringue into the cream cheese mixture and fold with a whisk to lighten. Then scrape this back into the bowl of meringue. Fold gently and thoroughly with a spatula until homogeneous.
Pour batter into the prepared cake pan. Tap pan against the kitchen countertop several times to get rid of any large air bubbles.
Set the cake pan in a large roasting pan. Place the roasting pan in the lower thirds of the oven then pour in about half an inch of hot water. Reduce oven temperature to 250℉/120℃ and bake in the water bath for 60 minutes, filling the tray with more hot water if needed. Raise temperature to 300ºF/160ºC and bake for 3 to 5 more minutes to brown the top.
Switch off the oven and cool the cake in the oven with the door ajar. Remove cake from the oven to cool completely. Unmold cake and chill cake overnight before serving for best flavor.
Letting the cream cheese mixture cool off a bit before folding in the meringue and start off with slightly cold egg whites will give you a thicker batter and a taller cake (top picture).
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