Japanese cheesecake has been a hit around the world for the past couple of years! From Tokyo to Toronto, there’s a chain of Uncle Tetsu restaurants that line up every day for this incredibly tender and airy dessert. We can’t resist – we’re making a keto recipe!
Cooking Time 60 min.
Portion quantity 12
Ingredients :
Creamy Philadelphia cheese 250g
Grated mozzarella cheese 60g
Grated cheddar or parmesan cheese 20 g
6 Eggs.
140 g Erythritol
Butter 70 g
50g heavy cream
Lemon juice 3 tsp.
Salt to taste
Vanilla flavoring to taste
Step 1
Preheat the oven to 150°C (top and bottom heat, no convection) and line the bottom of a baking tray with water. Line the bottom and sides of a 20cm baking tray with parchment and butter it.
Step 2
Prepare the cheese mixture: Mix the cream cheese, mozzarella and Parmesan until smooth in a water bath. Add 70 g of erythritol (it is better to grind it into powder), mix. Add 6 egg yolks (two at a time) and mix. Add the soft butter and cream and mix. Add salt, 2 tsp. lemon juice, flavoring and mix thoroughly
Step 3
Prepare the whites: Whisk the whites on low speed until frothy; add 1 tsp of lemon juice and whisk for a couple of minutes on high speed. Gradually add 70 grams of erythritol and whisk until stiff peaks.
Step 4
Carefully add the warm cheese mixture to the whites (one-third at a time), stir and pour the batter into the baking dish.
Step 5
Bake the cheesecake on the bottom level of the oven for 90 minutes. Turn off the oven, remove the tray of water and leave the cheesecake in the oven for another 30 minutes, with the door slightly ajar.
Bon appetit!
Energy Value per Serving
Calories from fat 126
Calories 156
Fats: 14,9 g
Carbohydrates: 1.6 g
Fiber: 0.3 g
Digestible carbohydrates: 1,3 g
Protein: 6.4 g
