HOW TO make simple KETO JAPANESE CHEESECAKE – FLOURLESS, FLUFFY, JIGGLY & delicious!
You’ve probably heard of theInstant Pot ¯\_(ツ)_/¯
But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.
Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!
OMG ! This is the fluffiest cheesecake that I have ever made ! Not that I have made a lot of cheesecake haha… This Japanese cheesecake is fluffy, jiggly, flourless with not a lot of ingredients. By now, you would already know that I would not attempt any difficult and complicated recipe so this is an simple version which you can whip up pretty quickly. It is so delicious, I am sure the whole family would enjoy it.
The difference between Japanese cheesecake and the standard cheesecake is that the Japanese version is crustless and uses less cream cheese but more whipped egg whites for the lightness which results in its super fluffy texture.
It is best to cool the cake overnight but I made an extra batch just to show you that you could also savor them as warm soufflé. So I used small ramekins and garnish with sliced strawberries then dust with Lakanto Powdered Sweetener. As an option, I added a bit of lemon juice and zest to the the cheesecake which I think makes it more refreshing. The sweetness level of this cake is just nice, about moderately sweet. I really hope you give this flourless, fluffy, jiggly and delicious cheesecake a try as you would not be disappointed.
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Total servings = 10 slices
Per serving ;
Net carb = 1 g
Calories = 165
Total Fat = 15.7 g
Protein = 5.5 g
Cream cheese = 225 g / 1 cup
Butter = 28 g / 2 tbsp.
Whipping cream = 60 g / 1/4 cup
Shredded cheddar or mozzarella cheese = 59 g / 1/4 cup
Eggs = 4 big (separate the yolks and whites)
Erythritol = 100 g / 1/2 cup (or any keto sweetener to taste)
Lemon juice = 1 tbps (Optional)
Lemon zest = 1 tsp (Optional)
Strawberries and Lakanto powdered sweetener for garnishing (Optional)
UPDATE ON 29 JULY 2020
The original direction for baking this cake (as in video) is at 300F or 150C for 90 mins. Even though this is straight forward but it has a high chance of making the cake rise too rapidly up to quite high and then deflate or collapse eventually. The top will crack too. I have now learnt that it is better to begin at a lower heat then increase heat subsequently. This way, the rise will be slow and steady, the cake will not deflate or collapse and cracks are rare. Also you do not need to rest the cake after baking. I have amended the baking process accordingly below so please use the video as a guide only.
1. Pre-heat oven to 250F or 120C.
2. Prepare a pan. I used a 6″ (15 cm) spring form pan in the video as I love the cake to be tall and I lined the sides of the parchment paper slightly higher than the pan. If you do not have a 6″ pan, you can also use an 8 or 9 inch pan except that the cake will not be as tall or you can increase the recipe accordingly. Grease the pan and parchment paper and wrap the pan with aluminium foil to prevent water from water bath to seep in.
3. Melt the cream cheese, butter, whipping cream and cheese in a bowl over a double boiler with low heat until smooth.
4. Remove from heat and mix in the egg yolks one at a time followed by the lemon juice and zest if using. Set aside.
5. In a bowl, add the 4 egg whites and whisk with hand held mixer at high speed until stiff peak (about 5 mins) and it should look shiny and moist. Gradually add the erythritol while beating the egg whites.
6. Fold in 1/2 the egg whites gently into the cream cheese mixture with a whisk then fold in the other half with a spatula until well combined. This meringue is very important so try not to break it by mixing or stirring as the air will be deflated resulting in the cake unable to rise. Instead fold gently as in scooping up so as to maintain its gentle shape.
7. Pour batter into the pan and tap it a few times to release visible bubbles.
8. I made another batch to savor as warm soufflé so I used ramekins for these.
9. put the cake pans on a big baking dish and fill with hot water about 1″ to 2″ height depending on the height of your baking dish.
10. Bake at lowest rack at 250F or 120C for 50 mins then switch to 300F or 150C for 30 mins then finally at 350F or 180C for 10 mins. The cake is done when it feels firm at the top. If the cake feels liquidly then bake it longer. Once done, remove pan from oven. Remove the water bath, foil and let the cake cool for 20 mins before removing from pan. Every oven is different so you may need to watch the heat and adjust accordingly.
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