RecipeCastle

The Viral Japanese Cheesecake Hack I Use for Low-Cal Desserts

The Viral Japanese Cheesecake Hack I Use for Low-Cal Desserts
Prep
20 min
Cook
60 min
Total
260 min
Serves
8
Calories
160 kcal
Protein
9.00 g
Carbs
18.00 g

Ingredients

  • 8 ozreduced-fat cream cheese
  • 4 largeeggs
  • 1/2 cupmilk
  • 1 tspvanilla extract
  • 1 tbsplemon juice
  • 2 tbspcornstarch
  • 1/3 cupmonk fruit sweetener
  • 1/8 tspcream of tartar
  • 1/8 tspsalt

Instructions

  1. 1

    Preheat oven to 320°F (160°C). Line a 7-inch round springform pan with parchment paper on bottom and sides. Prepare a larger roasting pan for water bath.

  2. 2

    In a medium bowl, beat softened cream cheese until smooth and creamy with no lumps, about 2 minutes.

  3. 3

    Add egg yolks, milk, vanilla extract, lemon juice, and cornstarch to cream cheese. Mix on medium speed until fully combined and silky smooth. Set aside.

  4. 4

    In a separate large clean bowl, beat egg whites with cream of tartar and salt using an electric mixer on medium speed until foamy.

  5. 5

    Gradually add monk fruit sweetener (or sugar) while continuing to beat. Increase speed to medium-high and whip until soft to medium peaks form.

  6. 6

    Gently fold one-third of the whipped egg whites into the cream cheese mixture using a spatula, stirring in circular motions.

  7. 7

    Add remaining egg whites in two additions, folding gently from bottom to top until no white streaks remain.

  8. 8

    Pour batter into prepared pan and tap gently on counter. Place pan in a larger roasting pan filled halfway with hot water. Bake for 50-60 minutes.

  9. 9

    Turn off oven, crack door, and let cake cool inside for 30 minutes. Remove cake and cool to room temperature for about 1 hour. Refrigerate for at least 3 hours or overnight.

  10. 10

    Run a thin knife around edges before releasing springform pan. Slice with a clean knife, wiping between cuts.