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Low-Carb Japanese Cheesecake

July 13, 2018

 

Luscious, light, airy, moist and delicious - this Japanese-inspired cheesecake is the perfect way to cap off a meal.

I have already made this recipe twice in one week because everyone in the family just wanted more!  The idea of a dessert that is not super-sweet and heavy truly appeals to my head which says, "You need to make healthy choices" and my heart that says, "I feel like dessert"!  This creamy cake is so easy to make and because it doesn't have a lot of refined flour or sugar that makes it a total win for me.

 

As far as taste goes, it does not taste like the cheesecakes of the west because the preparation is completely different.  It has a beautifully delicate flavor that is brought out by its amazing texture and feel.  As it is such an incredibly light and low-carb dessert you can enjoy practically guilt-free - and that my friends is a beautiful thing.  It also cooks within 30 minutes which is nice quick.  

 

If you would like to see the original recipe which is prepared a little differently and omits the vanilla extract click here.

 

BAKING TIPS 

  • Choose a flexible SILICON bundt pan (like the one pictured below) that is relatively smooth and does not have a lot of pattern because this is a delicate cake and when you flip it out, you don't want part of the cake still stuck to the pan, however if the worst happens, it is also rather forgiving as it is very moist and you can probably "stick it back together", dust with icing sugar and hide any imperfections - I won't tell! 

  • Do not be tempted to use a hard bundt pan as it will be difficult to remove and will most likely break when you try to remove it.  

 

 

  • Allow this cake to chill completely in the fridge before removing from the bundt pan.  You may need to gently run a knife around the outer and inner edges and gently pull the silicon pan away from the edges before removing

  • The cream of tartar stabilizes the egg whites and very important

  • Do not over-beat your egg whites once they are glossy, soft peaks they are fine - they do not need to be so firm that they do not move at all like in a meringue (see picture below)

  • Straining the batter with through a sieve is also a crucial step in getting a super smooth texture (see picture below)

  • Let cheesecake first cool in the oven for 1 hour before chilling in fridge (see picture below)

 

 

 

  • Gently folding the batter and egg whites is very important to getting a light and  airy result 

  • If  your cake browns too much during the cooking process it means your oven is too high so either cover with foil or turn your oven down and continue cooking until done

  • After baking wedge the door open to allow to cool (see picture above).  The cake will settle a bit and reduce in size, that is completely normal.

  • This cake needs to be completely chilled before serving

 

YOU WILL NEED

5 large eggs, at room temperature
1/4 tsp cream of tartar
1/2 cup sugar, divided
250g | 8 oz  | 1 cup cream cheese, at room temperature
1/2 cup low-fat milk
1/4 cup unsalted butter, at room temperature
1 tablespoon lemon juice

1 teaspoon vanilla extract
1/4 cup plain/all-purpose flour
2 tablespoons cornflour/corn starch

 

Decorations of your choice - icing/powdered sugar, basil leaves (they actually taste quite nice with the cheesecake even though they were only decoration) 

 

METHOD

  1. Spray your silicon bundt pan lightly with oil and set aside. 

  2. Fill a large baking dish that will easily hold your bundt pan half-way with water. Place it in the oven on the lowest rack. Preheat the oven to 315F (150C).

  3. Separate the eggs and place the egg whites into a mixing bowl and the yolks into a measuring cup.

  4. Beat the egg whites on low speed for 30 seconds. Increase the speed to medium-low and beat for another 30 seconds or until foamy. 

  5. Add the cream of tartar and increase the speed to medium-high and beat until the egg whites just start to thicken. 

  6. Add 1/4 cup sugar gradually,  into the mixture and continue beating until the egg whites reach the soft peaks stage - approximately 3-4 minutes in your stand mixer.

  7. In a separate bowl, add the cream cheese and milk.  With a stand mixer or hand blender mix on low speed until creamy and smooth. 

  8. Add the butter, remaining 1/4 cup sugar and lemon juice and beat for 1 minute. 

  9. Add the flour and corn starch and mix for another minute. Finally add the egg yolks and mix for 1 more minute. Strain the batter using a sieve and use a spatula to help push the mixture through. Be sure to scrape the bottom of the sieve and get all the batter.

  10. Add 1/3 of the egg whites and gently fold into the batter until mostly incorporated. Add another 1/3 and gently fold. Add the remaining 1/3 and gently fold.

  11. Pour the batter into the silicon bundt pan. Spread the batter evenly into the pan and smooth out the top using a spatula. Holding the side of the pan, gently lift and drop the pan on the counter about 6 times to remove any big air bubbles. 

  12. Place the bundt pan into the water bath and bake the cake for 25-30 minutes. Check the cake for doneness by inserting a toothpick into the center of the cake. (It should come out clean.)  

  13. Turn off the oven, open the oven door slightly (about 2-3 inches) and let the cake cool in the oven for 1 hour.

  14. Place in the fridge to chill completely for at least several hours. 

  15. Before serving carefully use a blunt butter knife to GENTLY pry the sides away from the pan's inner and outer edge, place your serving plate on top and gently flip over into plate and dust generously with icing/powdered sugar, decorate if desired (I used sugar flowers and some basil leaves) and serve.  

SERVES 10-12

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