Not long ago I shared with you my Keto Japanese Cheesecake recipe which contains a net carb of 12.3 g for the entire cake. This time I’m sharing with you another Japanese cheesecake recipe that is also made with natural sweetener which won’t cause a spike in blood sugar. Unlike the Keto version, this sugar-free version contains flour, cornstarch and milk which boost the net carb to 26 g per cake. Despite the slightly increased carb content, this cheesecake has identical cake-like texture with one made with granulated sugar. My family members were unable to tell that my cake was made with sweetener instead of real sugar.
The original recipe came from a website called Leisure Cat which is no longer available. This was one of my to-go websites when I was a newbie in baking back then, like 15 to 20 years ago. and I’ve learned so much from its forum. The original recipe is a bit too sweet for my liking so I always reduce the sugar amount and prepare and bake the cake in my own way. For this sugar-free version, granulated sugar is replaced with a monk fruit sweetener blend. I found that cakes made with this sweetener brown sooner so be prepared to tent the cake with aluminum foil once the cake has turned golden on top. The brand I use is Lakanto which is a blend of erythritol and monk fruit extract. It has the same sweetness as white sugar so I could use it as a one to one substitution. For other brands, you may want to check the sweetness level before using and make changes accordingly. Should you need assistance with the sugar exchange please don’t hesitate to leave me a comment.
Sugar-Free Japanese Cheesecake
For Oval Cheesecake Pan
100 g cream cheese (brick style), softened
65 g milk
22 g unsalted butter, softened
7 g cornstarch
13 g cake and pastry flour
2 eggs, large
1/2 tsp lemon juice or white vinegar (I used Korean apple vinegar)
35 g erythritol and monk fruit blend sugar substitute (I used 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 of the pan with parchment paper. Preheat the oven to 325ºF/160ºC.
With a stick blender, process cream cheese, milk and butter until smooth. Whisk in flour and cornstarch 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 milk gradually and then butter until incorporated. Sift in flour and cornstarch and whisk until smooth. 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.
***reduce speed toward the end so the meringue won’t be too stiff
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 the 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 300℉/150℃ and bake in the water bath for 20 minutes. Open the oven door slightly and continue baking with door ajar for 40 minutes, filling the tray with more hot water if needed. If the cake surface browns too much, tent with aluminum foil.
Switch off the oven and cool the cake in the oven with the door ajar for 15 minutes. Remove cake from the oven to cool completely. Unmold cake and chill cake overnight before serving for best flavor.
For 6”x3” round cake pan, increase the recipe to a 3-egg portion and increase baking time by about 10 minutes. Last time I was rushing to unmold my cake and I carelessly ripped it in half, leaving the bottom quarter of the cake and the parchment paper stuck to the pan.
Lakanto is a blend of erythritol and monk fruit extract.
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