My oldest son has a birthday today and he has been asking me if I could make a Japanese Cheese cake. I have never tried it or baked this kind of cake but I am always ready to experiment in my kitchen. I used a recipe from Tasty and I made a regular full carb version for him: Fluffy Jiggly Japanese Cheesecake.
I then modified the recipe to make a low carb version so I could try it. It is definitely fluffy and jiggly. At only 3 net carbs for the Low carb version it is a great dessert for company.
I then modified the recipe to make a low carb version so I could try it. It is definitely fluffy and jiggly. At only 3 net carbs for the Low carb version it is a great dessert for company.
Low Carb Japanese Cheesecake
Recipe
100 grams butter (approximately 7 table spoons)
100 grams cream cheese (approximately 4 ounces)
125 ml full fat ricotta cheese (approximately 1/2 Cup)
125 ml 35% cream (1/2 Cup)
8 large eggs yolks
13 egg whites (I used liquid egg whites for the extra 5 whites)
4 grams Xanthan gum (2 teaspoons)
36 grams Arrowroot Powder (4 tablespoons)
1 Cup sweetener (1 cup erythritol with 1/2 teaspoon powdered stevia extract concentrate blended)
You can use the sweetener of your choice equivalent to about 1 cup sugar.
Preheat oven to 325 F (160 C)
In a small pot over medium heat, whisk together the butter, cream cheese, ricotta and cream until smooth. Remove from heat and cool.
Separate the egg yolks from the whites putting the whites in a large bowl. Add the liquid egg whites, equivalent to an addition 5 whites, to the other whites and set aside.
Whisk the yolks until smooth and continue whisking while adding the cooled cheese mixture until well combined and smooth.
Combine the arrowroot powder and the xanthan gum, sift it and whisk it into the egg yolk mixture mixing until smooth and no lumps exist. Set aside.
Now it is time to beat the whites. Beat until soft peaks and then add the sweetener. Continue beating until stiff peaks form.
Fold the whites into the yolk mixture in 4 stages so that it blends well.
Prepare a 10 inch spring form pan by lining the bottom with parchment. Attache the sides and spray with avocado oil spray. Cut strips of parchment to line the sides of the pan. You want the parchment to be twice the height of the pan to hold the cake because your cake will rise above the pan side.
Spray the parchment and then add all the batter. Tap pan lightly on counter to remove any air bubbles.
With a large piece of foil, wrap the bottom and up the sides of the pan so water does not penetrate pan.
Place foiled cake pan in a larger pan that is lined with 2 paper towels. Pour hot water into the outside pan so than the cake is sitting in a water bath.
Bake in 325 F oven for 25 minutes.Reduce heat to 285 F (140 C) and continue to bake for 55 minutes.
Remove cake from water bath and place on cooling rack. Pass a sharp knife around cake to ensure that it is not stuck to the parchment. Remove the pan sides and the parchment around the outside of the cake and allow to cool. Best served cold.
It can easily be sliced in 16 pieces and each slice is approximately 3 net carbs.
