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 🙂
Equipment
- 1 Cake pan I used 9" x 5" loaf pan
- 2 Large bowls
- Cake pan liners
- 1 Silicone Spatula
- 1 Hand mixer/stand mixer
- 1 Whisk
- 1 Large baking tray for water bath
Ingredients
- ⅔ cups softened cream cheese 150g
- 3 large 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
- 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.
- In a large bowl, mix softened cream cheese and the non-fat Greek yogurt.
- 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.
- 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.
- 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.
- Pour the batter into the prepared pan, then place the pan in a slightly larger baking tray.
- Fill the baking tray with boiling water, reaching about 1” up the side of the cake pan.
- 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.
- 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.
- Gently remove the cake from the pan to cool to room temperature.
- Slice and enjoy it at room temperature or place it in the fridge for 3-4 hours to enjoy chilled.