Sugar-Free Japanese Cheesecake 無糖日式芝士蛋糕

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.
不久之前分享過淨碳水化合物含量只有12.3克的生酮日式芝士蛋糕食譜，這次的無糖版本也是用到不會引致血糖上升的天然代糖。跟前者不同的是蛋糕含有麵粉、粟粉和牛奶，因此整個蛋糕的淨碳水化合物增至26克。碳水化合物含量是增多了，可是這蛋糕的質地跟砂糖做的日式芝士蛋糕是完全一樣的，EC給家人試味後，除非自己親自說明，否則跟本無人能察覺得到EC改用了天然代糖。

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.
原食譜來自一個已經不再運作，名叫為食貓的網站，這是EC十多二十年前自學烘焙時其中一個常常流連的網頁，在其討論區學懂不少技巧和知識。EC覺得配方偏甜，製作時會自行減少砂糖用量，同時改用了自己的方法和焗法。今次無糖版本用了羅漢果糖取替砂糖，兩者比較時羅漢果糖做的蛋糕上色較快，因此必須在上色後盡快加蓋錫紙。EC使用的Lankanto羅漢果糖是混合了赤藻糖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。若大家用別的牌子請留意一下甜度換算，需協助計算甜度份量的也可隨時留言給EC。

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Sugar-Free Japanese Cheesecake
無糖日式芝士蛋糕

For Oval Cheesecake Pan
橢圓形芝士蛋糕模份量

Ingredients

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.

材料

磚狀忌廉芝士(室溫放軟) 100克
牛奶 65克
無鹽牛油(室溫放軟) 22克
粟粉 7克
低筋麵粉 13克
大蛋 2個
白醋或檸檬汁(EC用韓國蘋果醋) 1/2茶匙
赤藻糖醇加羅漢果混合天然代糖(EC用羅漢果糖Lakanto) 35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 of the pan with parchment paper. Preheat the oven to 325ºF/160ºC.
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)，蛋糕模以牛油紙墊底，焗爐預熱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.
忌廉芝士、牛奶和牛油用攪拌棒打至軟滑無顆粒，篩入麵粉和粟粉拌至順滑，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，攪滑後慢慢分次拌入牛奶和牛油拌至順滑，篩入麵粉和粟粉拌至順滑無顆粒，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.
***reduce speed toward the end so the meringue won’t be too stiff
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。
***最後用低速打以免蛋白霜過度打發

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 the 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 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.
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300℉/150℃焗20分鐘，之後打開少少焗爐門繼續焗40分鐘，其間留意水量必要時加水，上色足夠時可加蓋錫紙。

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.
關掉焗爐並微微打開焗爐門讓蛋糕慢慢降溫，15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。

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.
三蛋份量適用於3寸高的6寸圓模，入爐時間增加大約十分鐘。EC上次急於脫模不小心弄壞了蛋糕，結果四分一個蛋糕跟底紙仍留在蛋糕模內。

Lakanto is a blend of erythritol and monk fruit extract.
Lankanto羅漢果糖是混合了赤藻糖醇和羅漢果萃取物的天然代糖。

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