Low WW Points Japanese Cotton Cheesecake Recipe

Dive into the ultimate dessert experience with this Flourless Japanese Keto Cheesecake! This recipe is made without using any of the traditional flours, even the gluten-free ones, to provide an absolutely decadent, fluffy, and creamy cheesecake which will be just perfect for ketogenic diets as well as gluten-intolerant ones. The flavoring has been enhanced with the addition of three types of cheese to provide a richer, indulgent take on the traditional Japanese cheesecake. Now, let’s get started with creating this healthier treat that satisfies your sweet tooth guilt-free!

Ingredients You’ll Need

For the Cheese Mixture (The Base Layer)

250g Philadelphia Cream Cheese: The star ingredient for that creamy texture.
60g Grated Mozzarella Cheese: Adds stretchiness and depth of flavor.
20g Grated Cheddar or Parmesan Cheese: Choose based on preference—cheddar for a sharp kick, or parmesan for nutty undertones.
6 Large Egg Yolks: Provides structure and richness.
70g Natural Sweetener (Lakanto): A low-carb, keto-approved sweetener.
70g Unsalted Butter: Adds moisture and enhances the buttery flavor.
50g Heavy Cream: Adds rich, creamy texture to the cake
1 Tbsp Fresh Lemon Juice: Slightly tangy and nice balance.
¼ tsp Pink Himalayan Salt: Boosting flavors naturally.
½ tsp Vanilla Extract: Or 1 tsp vanilla essence/¼ tsp vanilla powder.

The Meringue (Fluffy Top)

6 Large Egg Whites: Whipped up to stiff peaks: light texture.
¼ tsp Cream of Tartar (or ½ tsp Lemon Juice): To stabilize the meringue.
70g Natural Sweetener (Lakanto): The same sweetener to make it even sweeter all through.

How to make:

Preparation of Cheese Mixture (Yellow Layer)

Preheat your oven: At 150°C or 302°F with top and bottom heat and without fan force.
Prep your pan: Grease an 8” x 3” round cake pan using butter. Grease the parchment paper which lines the base and sides.
Melt and Whisk Cheeses: Over a hot water bath, melt cream cheese, mozzarella, and cheddar/parmesan till smooth and creamy. Always stir for a lump-free mixture.
Add Sweetener and Yolks: Gradually whisk the Lakanto sweetener into the mix and add two egg yolks at a time till all of them are used.
In a third large mixer bowl, add the heavy cream, melted butter, lemon juice, vanilla extract, and salt. Place this over the water bath, holding it at a low temperature to keep the mixture warm. Preparing the Meringue White Layer Begin Whipping Beat the whites on low speed until foamy. Stabilize Add cream of tartar or lemon juice. Whip on high speed until the bubbles become very small and uniform.
Sweeten Gradually: Gradually add the remaining Lakanto sweetener and beat until stiff peaks form.

Combining the Layers

Fold with Care: Fold one-third of the meringue into the cheese mixture using a hand whisk. Repeat this another two times for the remaining meringue until well combined, taking care not to overmix so the volume remains.
Prepare for Baking: Pour the batter into the prepared pan. Tap the pan gently on the counter to release any large air bubbles.
Baking and Cooling
Water Bath Baking: Place the cake pan in a larger roasting pan. Pour hot water into the roasting pan, filling it about an inch deep.
Bake: Bake at 150°C (302°F) for 90 minutes on the lowest rack.
Cool Down: Turn off oven and let cake remain in pan within the water bath. Carefully crack the oven door and let cool for 30 minutes.
Remove Carefully: After cake has cooled long enough to handle, take it out of pan and remove parchment paper carefully and then place it on your serving dish.

Pro Tips for Awesome Outcome
Egg Temps: Separate eggs from fridge and use them when brought to room temperature for mixing.
Cheese Preference: Use keto-friendly cheeses such as mozzarella or parmesan for a more authentic low-carb experience.
Sweetener Alternatives: Lakanto is the best, but other erythritol blends can be used; adjust according to a conversion chart.
Pan Matters: Avoid using springform pans because they tend to leak during the water bath process.
Serving and Storage
Chill Before Serving: Chill for at least 2 hours for the best texture and flavor.
Slice with Precision: Use a warm, clean knife for neat cuts.
Storage: Store in an airtight container in the fridge for up to 3 days.
Enjoy your light, fluffy, and rich flavors of this flourless Japanese cheesecake without the guilt!