Japanese Fluffy Cheesecake LowCarbingAsian Cover

Japanese Fluffy Cheesecake


Lucky for us, Cheesecake happens to be one of the few desserts that you can make low carb/keto friendly without jeopardizing taste and texture!

You just have to know how to do it with a recipe like this Japanese fluffy cheesecake!

Japanese Fluffy Cheesecake LowCarbingAsian Pin 1

I’ve made many different kinds of cheesecakes in my day and although I do love a good rich, dense cheesecake once in a while, the one I find to be my favorite is the Japanese style cheesecakes!

It’s light, airy, creamy and less sweet than the traditional cheesecake.  Eating a slice doesn’t make you feel heavy and bogged down, which means you can eat more!

This one does involve quite a few detailed steps, so make sure to read the directions carefully and not skip anything over on accident!  Otherwise, you might get a cheesecake that collapses on you and no one wants that!

Japanese Fluffy Cheesecake LowCarbingAsian Pic 1

So we start with lining your spring form pan with some parchment paper.  Once that’s all set, we butter the lining so the cheesecake doesn’t stick once it’s baked.

Next, we make the cheesecake by separating the egg whites from egg yolk.  We beat the egg whites until it becomes foamy and aerated.   In a separate bowl, we beat the yolks until they are nice and creamy, from there add in all the ingredients of the cheesecake mix.

Once that’s all done, we fold in the egg whites into the cheesecake mix just enough so it’s combined.  We want to keep the whites aerated as that’s what gives the cheesecake the fluffy texture.

The last step is to bake everything!  We prefer to bake it in a water bath to prevent the cheesecake from cracking, but it’s up to you if you would like to do this or not.

Don’t forget to leave the cheesecake in the oven once baking is done to allow it to cool slowly.  Taking the cheesecake out right away can cause the cheesecake the deflate.

Japanese Fluffy Cheesecake LowCarbingAsian Pic 3

This Japanese Cheesecake recipe one of our most popular dessert recipes on LCA and we’ve received very great feedback from the people that have made it!  So we hope you enjoy it as well!

I used a 9 inch spring form pan but you can also use a 9-inch cake pan as well.  For this recipe, the only special ingredients you would need are Swerve/Monkfruit and Almond Flour, both which can be picked up on Amazon.

Now, let’s get started!

Prepping Time 15M

Baking Time 1H20M

Cooling Time 30M

Total Time 2H5M

Net Carb/Serv ~5g

Servings 8

Ingredients

  • 16 oz Cream Cheese
  • 3/4 Cup Swerve/Monkfruit
  • 6 Eggs
  • 2 tbsp Lemon Juice (about 1/2 lemon)
  • 1 tsp Vanilla Extract
  • 1 Cup Almond Flour
  • 1 tsp Baking powder
  • 1 tbsp Butter

Directions

1) Gather all the ingredients.

Japanese Fluffy Cheesecake Recipe (1)

2) Preheat oven to 320 F.

Japanese Fluffy Cheesecake Recipe (2)

3) Line the bottom and sides of the spring form pan with parchment paper as shown.  Note – make sure parchment paper is about double the size of your spring form pan as shown below.  For this recipe, I have included instructions on how to cut out parchment paper lining for your spring form pan but you can also forgo this step and buy it here.  To line the sides, simply cut a strip the circumference of the pan.  I usually cut it so the height is taller than the pan so it’s easier to remove once the cheesecake is done.

Japanese Fluffy Cheesecake Recipe (40)

Japanese Fluffy Cheesecake Recipe (41)

Japanese Fluffy Cheesecake Recipe (42)

Japanese Fluffy Cheesecake Recipe (43)

Japanese Fluffy Cheesecake Recipe (44)

4) Grease both the bottom and side parchment paper with butter as shown.  Note – if you’re having trouble molding the parchment paper to the spring form pan, use the butter to serve as a glue.

Japanese Fluffy Cheesecake Recipe (45)

5) Separate the eggs and place the egg yolks in a large mixing bowl and the egg whites in a separate mixing bowl.

Japanese Fluffy Cheesecake Recipe (15)

6) Beat the egg whites until soft peaks form.  Approximately 3 minutes and set aside.

Japanese Fluffy Cheesecake Recipe (46)

7) Place cream cheese in the egg yolk bowl and beat for 2 minutes or until smooth and creamy.

Japanese Fluffy Cheesecake Recipe (47)

8) Add lemon juice, vanilla extract and Swerve/Monkfruit to cream cheese mixture and beat to combine.

Japanese Fluffy Cheesecake Recipe (48)

Japanese Fluffy Cheesecake Recipe (49)

9) Next add Almond Flour and baking powder to cream cheese mixture and beat for 1 minute to fully combine.

Japanese Fluffy Cheesecake Recipe (50)

10) 1/3 at a time, gently fold in egg whites until just incorporated.

Japanese Fluffy Cheesecake Recipe (51)

11) Pour combined batter into pan.

Japanese Fluffy Cheesecake Recipe (27)

12) To avoid the cheesecake cracking, I bake the cheesecake in a water bath.  To do this, wrap foil around the bottom of the spring form pan to avoid water seeping in.  Place it in the center of a baking sheet and pour water about 1/3 up the sides of the pan. Note – if using a regular cake pan, you don’t need to wrap the bottom with foil.

Japanese Fluffy Cheesecake Recipe (52)

Japanese Fluffy Cheesecake Recipe (30)

13) Cook for approximately 1 hour 20 minutes or until a skewer comes out clean.

Japanese Fluffy Cheesecake Recipe (31)

14) When the cheesecake is done, turn off the oven and leave the door slightly open for 30 minutes.  This will allow the cheesecake to cool gradually, which decreases the deflation of the cheesecake.

Japanese Fluffy Cheesecake Recipe (32)

15) You can serve the cheesecake at room temperature or store it in the fridge for a later time.  Note – we’ve had people tell us they taste better after being in the fridge for a couple of days, so you can try that as well!

Japanese Fluffy Cheesecake Recipe (33)

Hope you enjoy your low-carb/keto Japanese Fluffy Cheesecake!

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More Recipes

Japanese Fluffy Cheesecake LowCarbingAsian Pin 2

Japanese Fluffy Cheesecake LowCarbingAsian Cover

Japanese Fluffy Cheesecake

The BEST Asian Low-Carb/Keto recipe for Japanese Cheesecake. Enjoy the taste of this traditional Japanese dessert at only ~5g Net Carb/Slice. Step by step directions with pictures makes this recipe quick and easy.
4.33 from 34 votes
Course: Dessert
Cuisine: Asian Fusion, Japanese
Keyword: Japanese cheesecake, keto cheesecake dessert, keto Japanese desserts, low carb Asian desserts, low carb cheesecake dessert, low carb Japanese desserts
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Cooling Time: 30 minutes
Total Time: 2 hours 5 minutes
Servings: 8 Slices
Print Recipe
Calories: 336kcal

Ingredients

  • 16 oz Cream Cheese
  • 3/4 Cup Swerve/Monkfruit
  • 6 Eggs
  • 2 tbsp Lemon Juice about 1/2 lemon
  • 1 tsp Vanilla Extract
  • 1 Cup Almond Flour
  • 1 tsp Baking powder
  • 1 tbsp Butter

Instructions

  • Gather all the ingredients.
    Japanese Fluffy Cheesecake Recipe (1)
  • Preheat oven to 320 F.
    Japanese Fluffy Cheesecake Recipe (2)
  • Line the bottom and sides of the spring form pan with parchment paper as shown. Note - make sure parchment paper is about double the size of your spring form pan as shown below. For this recipe, I have included instructions on how to cut out parchment paper lining for your spring form pan but you can also forgo this step and buy it here. To line the sides, simply cut a strip the circumference of the pan. I usually cut it so the height is taller than the pan so it's easier to remove once the cheesecake is done.
    Japanese Fluffy Cheesecake Recipe (43)
  • Grease both the bottom and side parchment paper with butter as shown.
    Japanese Fluffy Cheesecake Recipe (45)
  • Separate the eggs and place the egg yolks in a large mixing bowl and the egg whites in a separate mixing bowl.
    Japanese Fluffy Cheesecake Recipe (15)
  • Beat the egg whites until soft peaks form. Approximately 3 minutes and set aside.
    Japanese Fluffy Cheesecake Recipe (46)
  • Place cream cheese in the egg yolk bowl and beat for 2 minutes or until smooth and creamy.
    Japanese Fluffy Cheesecake Recipe (47)
  • Add lemon juice, vanilla extract and Swerve/Monkfruit to cream cheese mixture and beat to combine.
  • Next add Almond Flour and baking powder to cream cheese mixture and beat for 1 minute to fully combine.
    Japanese Fluffy Cheesecake Recipe (50)
  • 1/3 at a time, gently fold in egg whites until just incorporated.
    Japanese Fluffy Cheesecake Recipe (51)
  • Pour combined batter into pan.
    Japanese Fluffy Cheesecake Recipe (27)
  • To avoid the cheesecake cracking, I bake the cheesecake in a water bath. To do this, wrap foil around the bottom of the spring form pan to avoid water seeping in. Place it in the center of a baking sheet and pour water about 1/3 up the sides of the pan. Note - if using a regular cake pan, you don't need to wrap the bottom with foil.
    Japanese Fluffy Cheesecake Recipe (52)
  • Cook for approximately 1 hour 20 minutes or until a skewer comes out clean.
    Japanese Fluffy Cheesecake Recipe (31)
  • When the cheesecake is done, turn off the oven and leave the door slightly open for 30 minutes. This will allow the cheesecake to cool gradually, which decreases the deflation of the cheesecake.
    Japanese Fluffy Cheesecake Recipe (32)
  • You can serve the cheesecake at room temperature or store it in the fridge for a later time. Note - we've had people tell us they taste better after being in the fridge for a couple of days, so you can try that as well!
    Japanese Fluffy Cheesecake Recipe (33)

Video

Nutrition

Calories: 336kcal | Carbohydrates: 6g | Protein: 11g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 189mg | Sodium: 303mg | Potassium: 124mg | Fiber: 1g | Sugar: 3g | Vitamin A: 984IU | Vitamin C: 1mg | Calcium: 137mg | Iron: 1mg

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