Ingredients: For the Cake: 1 cup (240 ml) cream cheese, softened 1/2 cup (120 ml) heavy cream 1/4 cup (60 ml) sour cream 1/2 cup (100 g) granulated erythritol or monk fruit sweetener (adjust to taste) 1/4 cup (30 g) coconut flour 4…  | By deiv3 on September 6, 2024 | Ingredients: For the Cake: - 1 cup (240 ml) cream cheese, softened
- 1/2 cup (120 ml) heavy cream
- 1/4 cup (60 ml) sour cream
- 1/2 cup (100 g) granulated erythritol or monk fruit sweetener (adjust to taste)
- 1/4 cup (30 g) coconut flour
- 4 large eggs, separated
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- A pinch of salt
For the Cake Pan: - 1 tbsp butter or non-stick cooking spray (for greasing)
Keto Japanese cake Instructions: - Preheat Oven:
- Preheat your oven to 320°F (160°C).
- Prepare the Pan:
- Grease a 7-inch (18 cm) round cake pan with butter or non-stick spray. Line the bottom with parchment paper and grease the parchment paper lightly.
- Melt Cream Cheese:
- In a medium bowl, use an electric mixer to beat the softened cream cheese until smooth.
- Mix Ingredients:
- Add the heavy cream, sour cream, and erythritol to the cream cheese. Beat until well combined and smooth.
- Mix in the vanilla extract and the egg yolks one at a time, making sure each is fully incorporated before adding the next.
- Add the coconut flour, baking powder, and salt. Mix until just combined.
- Beat Egg Whites:
- In a clean, dry bowl, use an electric mixer to beat the egg whites until stiff peaks form. This can take a few minutes.
- Fold in Egg Whites:
- Gently fold the beaten egg whites into the cream cheese mixture. Be careful not to deflate the egg whites; fold until the mixture is uniform.
- Pour Batter:
- Pour the batter into the prepared cake pan. Smooth the top with a spatula.
- Prepare Water Bath:
- Place the cake pan inside a larger baking dish. Fill the outer dish with hot water, about halfway up the sides of the cake pan. This water bath helps to create a gentle baking environment and prevents cracking.
- Bake:
- Bake in the preheated oven for 50-60 minutes, or until the cake is set and a toothpick inserted into the center comes out clean. The top should be lightly golden brown.
- Cool:
- Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for about an hour to prevent sudden temperature changes that can cause cracking.
- Refrigerate:
- Remove the cheesecake from the oven and the water bath. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.
- Serve:
- Carefully remove the cheesecake from the pan and parchment paper. Slice and enjoy!
Tips: - Ensure all ingredients are at room temperature for the best texture.
- Be gentle when folding in the egg whites to maintain the airy texture.
- Use a water bath to prevent cracks and ensure even baking.
Enjoy your light and fluffy keto Japanese cheesecake! | | | |
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