Keto Japanese Cheesecake 生酮日式芝士蛋糕

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.
這是質地輕盈軟滑的生酮日式芝士蛋糕，整個蛋糕淨碳水含量12.3克。其實EC並非生酮飲食者，只是想用天然代糖創作多些無糖食譜供有興趣的人參考。更多無糖食譜可參考這個部份，內有EC的無糖食譜目錄。

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 and caramelizes pretty rapidly, 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.
EC分別試用過牛油和椰子油，兩款也很好吃，椰子油做的芝士蛋糕有淡淡的椰香，老公說有點像雞尾包的味道。至於糖方面，EC用過稀少糖和羅漢果糖(Lakanto)兩種天然代糖。Lakanto是混合了赤藻醣醇和羅漢果萃取物的天然代糖，與砂糖甜度一樣並可以一比一方式替換。相比之下，稀少糖上色十分快，只有砂糖的七成甜度，若要做到砂糖的甜度，一是增量使用到1.4倍，一是配合使用其他無糖滴劑彌補餘下三成的甜度，如加入8至10滴液體羅漢果或甜菊甜味劑。

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!
這個蛋糕沒有加入任何麵粉或粟粉之類作支撑，出爐後蛋糕少不免有些回縮。因此做蛋糕時請注意以下兩點：(1)蛋白打至剛好企身軟勾狀即可；(2)水浴法低溫烘焙。這樣做可避免蛋糕混入過多空氣或因爐溫過熱導致蛋糕急速或過度膨脹。最後就是蛋糕經過冷藏一晚後會更好吃，因此心急的朋友們請多多忍耐！

---

Keto Japanese Cheesecake
生酮日式芝士蛋糕

Ingredients

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.

材料

磚狀忌廉芝士(室溫放軟) 185克
無糖杏仁奶 35克
無鹽牛油(室溫放軟) 25克
大蛋蛋黃 3個
大蛋蛋白 3個
白醋或檸檬汁(EC用韓國蘋果醋) 1/2茶匙
赤藻醣醇加寡糖/羅漢果糖混合天然代糖(EC用Swerve或Lakanto) 50克
註：EC使用的大蛋每隻淨重約50克

Directions 做法

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.
分開蛋白和蛋黃，放蛋白的鋼盆必需是清潔的(EC習慣把鋼盆及打蛋器配件預先用廚房紙沾檸檬汁或白醋抹一次去除殘餘油份)，橢圓形芝士蛋糕模以牛油紙墊底和圍邊，焗爐預熱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.
忌廉芝士、杏仁奶和牛油用攪拌棒打至軟滑無顆粒，加入蛋黃拌勻。
**若沒有小家電協助可隔熱水加熱至忌廉芝士軟化，攪滑後慢慢拌入杏仁奶和牛油拌至順滑無顆粒，稍放涼後加入蛋黃拌匀至滑身

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.
用電動打蛋器將蛋白和醋打至起泡組織變細密，分兩至三次加入天然代糖打至剛好企身，蛋白霜拉起時呈尖長而彎曲下垂狀。

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.
將三分一蛋白霜混入芝士糊中用蛋拂以切拌方法充份拌勻，再倒回蛋白霜鋼盆中輕手用膠刮以切拌方法混合至麵糊成均一顔色。

Pour batter into the prepared cake pan. Tap pan against the kitchen countertop several times to get rid of any large air bubbles.
將麵糊倒入模中，把模往枱上輕敲幾下敲出較大的氣泡。

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.
把蛋糕模置入另一個大焗盆，放入焗爐低層後在焗盆中注入半寸高的熱水，調低爐溫至250℉/120℃水浴法焗60分鐘，之後調至300ºF/160ºC焗3至5分鐘左右上色，其間留意水量必要時加水。

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.
關掉焗爐並微微打開焗爐門讓蛋糕慢慢降溫，30分鐘後取出蛋糕轉移鋼架放涼，完全放涼後脫模，冷藏一天才吃風味更佳。

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).
讓芝士糊溫度降低些才拌進蛋白霜和使用微凍的蛋白可令蛋糕糊杰身一些，蛋糕也高些(上)。

If you want to republish this recipe, please link back to this post.
版權所有，如需引用，請註明出處

EC Bakes 小意思 Facebook 專頁 www.facebook.com/ECBakes

© Copyright 2021 ecbakes.com