Light and Fluffy Japanese Cheesecake Directions
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Preheat Oven: Preheat your oven to 320°F (160°C). Prepare an 8-inch (20 cm) round cake pan by greasing it lightly and lining the bottom with parchment paper. Place the cake pan in a larger baking dish for a water bath.
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Create the Cream Cheese Mixture: In a mixing bowl, combine the light cream cheese and almond milk. Use an electric mixer on low speed to blend until smooth and creamy. Scrape down the sides of the bowl to incorporate all ingredients.
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Add Sugar and Flavorings: Add the granulated sugar substitute, egg yolks, lemon juice, and vanilla extract to the mixture. Mix on low speed until everything is well combined.
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Incorporate Dry Ingredients: Sift the almond flour and salt into the cream cheese mixture. Gently fold the dry ingredients into the wet mixture using a spatula, taking care not to overmix to maintain the light texture.
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Whip Egg Whites: In a separate clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add a pinch of sugar substitute to stabilize the egg whites and continue beating until stiff peaks form.
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Combine Mixtures: Gently fold the whipped egg whites into the cream cheese batter in three additions, using a spatula to maintain the airiness of the mixture.
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Bake in Water Bath: Pour the batter into the prepared cake pan. Carefully place the pan into the larger baking dish filled with hot water (about halfway up the sides of the cake pan). Bake in the preheated oven for approximately 55-70 minutes, or until the cheesecake is set and a toothpick inserted into the center comes out clean. The top should be a light golden brown.
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Cooling: Once baked, turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for about 15-20 minutes to prevent cracking.
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Refrigeration: After the cake has cooled slightly, remove it from the water bath and let it cool to room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
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Serving: When ready to serve, carefully remove the cheesecake from the pan and peel off the parchment paper. Dust the top with powdered sugar if desired. Serve chilled.
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Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. This cheesecake can also be frozen but is best enjoyed fresh.
WW Points Calculation:
- Light cream cheese (8 oz): 6 points
- Almond milk (1/2 cup): 1 point
- Sugar substitute (1/4 cup): 0 points
- Eggs (3 large): 0 points
- Lemon juice (1 tablespoon): 0 points
- Vanilla extract (1 teaspoon): 0 points
- Almond flour (1/4 cup): 4 points
- Salt (1/4 teaspoon): 0 points
- Cream of tartar (1/4 teaspoon): 0 points
Total Points: 11 points
Servings: 8
Points Per Serving: 1.38 points
Nutrition Information:
Calories: 105
Fat: 4g
Protein: 6g
Carbohydrates: 10g
Sugar: 2g
Sodium: 200mg
I'm waiting for your comments! Enjoy!
