Are you craving for that famous fluffy Japanese Cheesecake that has been making the rounds online? The good news is that there’s a low-carb version of this delicious Japanese cheesecake recipe also known as cotton cheesecake. So even if you are on a low carb diet like keto, you won’t feel guilty eating a slice or two.
For this low-carb Japanese Cheesecake recipe created by Joanne L, the ingredients used are guaranteed keto-friendly, but it’s still as fluffy and as tasty as the original version. In fact, no one will know that the recipe has been modified because it looks and tastes just like the original one.
Joanne spent months perfecting this recipe so it looks just the same as the regular Japanese cheesecake. This one has no flour in it at all. No wheat flour, no almond flour or coconut flour.
The recipe is made with Lakanto sweetener which is a combination of monkfruit and erythritol. Joanne has not tested it with any other sweetener so she cannot be sure it will turn out the same if you substitute another low carb sweetener.
You can however usually substitute one low carb sweetener for another without it affecting the recipe. There are conversion charts online too.
Cake pan size
The size of the cake pan used for this cheesecake is a round 8″ x 3″. You could replace this with a 9″ round cake pan but it should be at least 2.5″ tall.
It’s better if you don’t use a black pan for this recipe. Dark metal baking pans absorb the oven’s heat quicker than aluminum pans and would affect the baking temperature and cooking time.
Using a water bath.
This recipe uses a water bath for both the preparation and the cooking. You should mix the cheeses and cream over a hot water bath at a temperature of about 104°F – 122°F
(40-50 °C). Then keep the mixture warm over the hot water until ready to mix in the meringue.
The cheesecake is cooked standing in a water bath. This can be done in a roasting pan about 2″ high. You should fill it with about 1″ hot water after placing the cake pan in it.
The water bath is essential to keep the cake moist. It also insulates the cake and allows it to bake at a consistent temperature. This is important if you want a fluffy and moist texture for the cake.
It’s normal for the cheesecake to shrink after cooling so don’t worry. Following the instructions to leave the cake in the oven after it’s finished baking helps to minimize some of the shrinkage.
If all this seems like too much bother then you might like to try these low carb and keto cheesecakes:
Keto Raspberry Cheesecake
Keto Blueberry Cheesecake
Low Carb Chocolate Cheesecake Recipe
Keto Pumpkin Cheesecake Bars
Keto Blueberry Cheesecake Popsicles
Japanese Cheesecake Recipe
Have the ingredients at room temperature for best results
- 250 g Philadelphia cream cheese
- 70 g Lakanto (fine granulated) sweetener
- 70 g unsalted grass-fed butter
- 20 g grated cheddar cheese or Parmesan cheese
- 60 g grated Mozzarella cheese
- 50 g organic heavy cream
- 6 large organic egg yolks
- 1 Tbsp. organic lemon juice
- 1/2 tsp. natural Vanilla extract
- 1/4 tsp. Himalayan pink salt
- 6 large organic egg whites
- 1/4 tsp. cream of tartar or 1/2 tsp. lemon juice
- 70 g Lakanto (fine granulated) Sweetener
1. Preheat oven to 302°F (150°C)
2. Thickly butter an 8″ x 3″ cake pan and line the bottom and sides with non toxic parchment paper. Butter the parchment paper as well.
3. Prepare the cheese mixture. Over a hot water bath, whisk the cheddar cheese, Mozzarella cheese, and Philadelphia cream cheese until smooth. Add the sweetener and whisk again. Then add two egg yolks at a time and mix well. Pour in the cream, add the butter, and whisk until mixed. Add the lemon juice, salt, and vanilla extract. Then whisk all ingredients again. Keep the mixture warm over a water bath at 40-50 °C.
4. To prepare the meringue simply whisk the egg whites at low speed until they produce a foamy texture. Add the cream of tartar and beat at high speed until small bubbles start to appear. Gradually add 70 grams of sugar and beat well.
5. Combine the cheese mixture and the meringue. Carefully fold 1/3 of the meringue into the cheese mixture. Then pour the batter into the remaining 1/3 of meringue. Make sure you fold well but carefully to avoid knocking out the air.
6. Pour the batter into the greased cake pan. Gently tap the pan to release any visible bubbles.
7. Bake in a water bath on the bottom rack of the oven. Bake for around 90 min. When done turn the oven off and remove the water bath. Leave the cake in the oven for up to 30 min while leaving the door slightly ajar.
8. Once the cake is cool enough to handle you can unmold it. Trim the parchment down to the edge of the cake pan. Place a cake board or a flat plate on top and invert. Remove the pan and the parchment. Place another plate on top and turn it back so it’s right side up.
The cake should be soft, fluffy and jiggly when it is still warm. Refrigerate before eating for best texture and flavor. Enjoy!
Here’s a video demo of this delicious Japanese Cheesecake recipe