Japanese cheesecakes are all the rage in Vancouver. Actually, the word “cheesecake” is a bit of a misnomer. It’s more like a delicate sponge-cake, made with a small amount of cream cheese.
This cake will rise in the oven, and slightly deflate as it cools. Doesn’t bother me … tastes just as good! However, here are a few tops to prevent/minimize deflation:
- Use more sweetener (sugar/sweetener helps stabilize the peaks)
- Use a bain marie (water bath).
- Place oven in convection mode and reduce temperature to 300°F.
- Don’t open oven door while cooking, and let cool in oven.
Traditional “plain” Japanese Cheesecake uses vanilla extract and lemon. I like to use apricot jam for flavour, but you can substitute with strawberry, cherries or fresh lemon juice. If you can afford the extra carbs, top with fresh fruit or whipped cream. This recipe makes a small 8 inch cake.
My serving size is 1/6th of recipe, with 2.5g net carbs per serving.
INGREDIENTS (1 pie – 6 servings)
- 62g cream cheese
- 15g unsalted butter
- 60g heavy cream
- 2 large eggs
- 10g coconut flour
- 15g apricot jam
- 5g sweetener/stevia
- 1 tsp vanilla extract
- 3g baking powder
INSTRUCTIONS
- Bring all ingredients to room temperature.
- Separate egg yolks from whites.
- Mix yolks, butter, cream cheese, vanilla, jam and whipping cream.
- Add baking powder and coconut flour. Blend well and remove all lumps.
- Mix egg whites and sweetener in separate bowl. Whisk until stiff peaks form.
- Fold egg whites into egg yolk mixture. Do not over mix!
- Pour mixture into baking pan.
- Bake at 325°C for about 20 minutes.
- Let cool in oven for another 20 minutes.
- Chill before serving.
NOTES
- Be sure to use a low-sugar jam (fruit should be first ingredient, not sugar).
- Always adjust sweetener to taste.
- For lower carbs → replace jam with lemon extract.
- For lower fat → eliminate butter (cake will be more delicate).
- For denser cake → double butter to 30g
MACROS PER SERVING (1/6th of the patch)
126 cal | 11g fat | 2.5g net carbs | 3g protein