Fluffy Keto Japanese Cheesecake

Experience the delightful taste of Japan's most intriguing dessert - the Keto Japanese Cheesecake. Flourless, fluffy, and jiggly, this cheesecake offers a low-carb twist to the traditional Japanese delight. It's the perfect treat for those following a keto lifestyle, boasting a light, airy texture from whipped egg whites and a subtle sweetness from monk fruit.

Ingredients

🧀 225 g / 1 cup cream cheese Philadelphia or your preferred brand
🧈 28 g / 2 tbsp unsalted butter
🥛 60 g / 1/4 cup whipping cream
🧀 59 g / 1/4 cup shredded cheddar or mozzarella cheese
🥚 4 large eggs separated yolks and whites
🍯 100 g / 1/2 cup monk fruit Lakanto Monk Fruit Sweetener or similar
🍋 1 tbsp lemon juice optional
🍋 1 tsp lemon zest optional
🍓 Strawberries for garnishing optional
🍯 Powdered sweetener for garnishing Optional, use Lakanto Powdered Sweetener

Instructions

1- Preheat the Oven:

Set your oven to 250°F (120°C).

2- Prepare the Baking Pan:

Use a 6" (15 cm) spring form pan. Grease the pan and line with parchment paper, extending the sides of the parchment slightly higher than the pan.
Wrap aluminum foil around the pan's outside to prevent water from the bath from seeping in.

3- Melt the Ingredients:

Set up a double boiler or place a heatproof bowl over a pot of simmering water. Add cream cheese, unsalted butter, whipping cream, and shredded cheese, melting gradually until smooth.

4- Mix in Egg Yolks:

Remove from heat and gradually mix in egg yolks one at a time.
Stir in optional lemon juice and zest. Set aside to cool slightly.

5- Prepare the Meringue:

In a separate bowl, whisk the 4 egg whites with a handheld mixer at high speed until stiff peaks form, ensuring the meringue is shiny and moist.
Gradually incorporate the monk fruit/erythritol sweetener into the egg whites until fully combined.

6- Combine Mixtures:

Gently fold half of the egg whites into the cream cheese mixture using a whisk.
Add the remaining egg whites with a spatula, careful not to deflate the mixture.

7- Bake:

Pour the batter into the prepared spring form pan, tapping to release air bubbles.
Place the cake pan in a large baking dish, filling the dish with hot water about 1-2 inches high.
Bake on the lowest rack for 50 minutes at 250°F (120°C), then increase to 300°F (150°C) and bake another 30 minutes, and finally bake for 10 minutes at 350°F (180°C).
Check firmness at the top post-baking.

8- Cooling and Serving:

Cool for 20 minutes, then carefully remove from the pan.
For best results, chill overnight.
As a warm soufflé option, pour batter into small ramekins and bake similarly.

Prep Time: 20 minutes
Cook Time: 90 minutes
Total Time: 110 minutes
Servings: 8
Calories: 183
Protein: 5.7 g
Fats: 17.6 g
Carbohydrates: 1.2 g
Equipment: Double boiler, Handheld mixer, Whisk, Spatula, 6" spring form pan, Parchment paper, Aluminum foil, Baking dish, Oven