Ingredients
- 16 oz cream cheese
- ½ cup monkfruit/erythritol sweetener
- 6 eggs
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 1 teaspoon baking powder
- 1 tablespoon butter
Nutrition Info Per Serving
Serving Size
1 slice
Carbohydrates
18.5
g
Protein
11
g
Fat
32
g
Calories
357
You hunted for the best low carb fluffy cheesecake, and now you're here. Great! Taste just one plate of this low-carb recipe for japanese fluffy cheesecake, and you will be astounded how so much mouthwatering flavor can be filled into a single dish without ruining your waistline. Best of all, this low carb japanese fluffy cheesecake recipe is so easy to prepare, anyone could make it. Ready to prepare the best low carb japanese fluffy cheesecake you've eaten in your life? Read on!
Instructions
- Preheat the oven to 320F.
- Line the bottom and sides of the springform pan (or a regular cake pan) with parchment paper (Note: To line the sides, simply cut a strip the circumference of the pan - you can make it higher than the height of the pan for easy removal after cake is done).
- Grease both the bottom and side parchment paper with butter. Set aside. (Note: if you’re having trouble molding the parchment paper to the springform pan, use the butter to serve as a glue.)
- Separate the eggs by placing the egg yolks in a large mixing bowl and the egg whites in a separate large mixing bowl.
- Beat the egg whites with an electric mixer until soft peaks form. Takes approximately 3 minutes. Set aside.
- Add cream cheese to the egg yolk bowl and beat for about 2 minutes, or until smooth and creamy. Then add lemon juice, vanilla extract and sweetener, and beat to combine. Finally, add almond flour and baking powder, and beat for 1 minute until fully combined.
- Gently fold in the whipped egg whites, one third at a time, with the cream cheese mixture until just incorporated.
- Pour cheesecake batter into the prepared springform pan.
- Prepare water bath: Wrap foil around the bottom of the springform pan to avoid water seeping in. Place it in the center of a baking sheet with a rim and pour water about ⅓ up the sides of the pan. (Note: if using a regular cake pan, you don't need to wrap the bottom with foil.)
- Place the baking sheet with the water bath and cheesecake in the oven. Bake for about 1 hour and 20 minutes, or until a skewer/toothpick comes out clean.
- When the cheesecake is done, turn off the oven and leave the door slightly open for 30 minutes. This will allow the cheesecake to cool gradually, which decreases the deflation of the cheesecake.
- You can serve the cheesecake at room temperature or store it in the fridge for a later time. Optional: Serve with berries and/or sprinkle with powdered monkfruit/erythritol sweetener as desired.