Japanese soufflé Cheesecake – Low Calorie Version

Japanese soufflé cheesecake is fluffy, creamy, and melts in your mouth. This is a low-carb and low-calorie version and it only contains 2 grams of sugar 🙂

I love love love cheesecake! In the past, I have made New York cheesecake, pumpkin cheesecake, Oreo cheesecake, and more. Japanese soufflé cheesecake is a bit unique compared to other kinds of cheesecake but I definitely recommend it if you are a cheesecake lover like me.

Japanese Soufflé Cheesecake vs Regular Cheesecake

The most significant difference between these two types of cheesecake is the texture. Regular cheesecake is dense and made with more cream cheese. Japanese soufflé cheesecake is fluffy and light and it has a texture closer to soft sponge cake. Another big difference is regular cheesecake comes with crust on the bottom, but Japanese soufflé cheesecake is usually crustless.

How many calories does cheesecake have?

There are many types of cheesecake but they are commonly high in calories. For example, The Cheesecake Factory’s original cheesecake is 830kcal with 51 grams of sugar per serving. Junior’s Original New York Cheesecake is 460 kcal with 24 grams of sugar per serving. In comparison, with this recipe, you can enjoy Japanese soufflé cheesecake with only 111kcal per serving, 2 grams of sugar, and you can even get 8 grams of protein!

Ingredients for the Japanese soufflé cheesecake

• ⅔ cups Softened Cream Cheese, 150g
• 3 eggs, Separated into whites and yolks
• 1 5.3oz Non-Fat Greek Yogurt, 150g
• 3 tablespoons Granulated Monk Fruit Sweetener, 36g
• 1 tablespoon All-Purpose Flour, 8g

Instructions

1.Place cake pan liners in the pan (I used a 9” x 5” loaf pan). Preheat the oven to 350ºF (180ºC) and start heating up some water for the water bath.

2. In a large bowl, mix softened cream cheese and the non-fat Greek yogurt.

3. Add the egg yolks with the cream cheese mixture and combine well. Then add all-purpose flour to the cream cheese mixture then mix well. Set it aside.

4. In a separate large bowl, beat the egg white until it gets frothy, and add monk fruit sweetener. Keep beating the egg white until it forms a stiff peak.

5. Gently whisk in ⅓ of the egg whites to the cream cheese mixture until well incorporated in the batter. Then add the mixture back into the egg whites. Gently fold in egg whites with a silicone spatula making sure not to compromise the airiness of the beaten whites.

6. Pour the batter into the prepared pan, then place the pan in a slightly larger baking tray.

7. Fill the baking tray with boiling water, reaching about 1” up the side of the cake pan.

8. Place the tray in the oven. Reduce the oven temperature to 320ºF (160ºC) and bake for 70 minutes. Then, reduce the oven temperature to 300ºF (150ºC) and bake for another 10 minutes or a skewer inserted comes out clean.

9. Turn off the oven and leave the oven door slightly ajar for 15-20 minutes with the cake inside. Then remove the pan from the oven. *If you take the cake out immediately, the sudden temperature change could cause the cake to collapse.

10. Gently remove the cake from the pan to cool to room temperature.

11. Slice and enjoy it at room temperature or place it in the fridge for 3-4 hours to enjoy chilled.

If you like this Japanese soufflé cheesecake recipe, you may also like:

• Cottage Cheesecake Cups with Oreo
• Keto Lemon Bar
• Matcha Mille Crepe Cake – Low-Calorie Version