keto Japanese Fluffy Cheesecake cover

Japanese Fluffy Cheesecake


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Cheesecakes are one of those desserts that you can make low carb/keto friendly without jeopardizing taste and texture.  I have 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 Japanese cheesecake.  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!

keto Japanese Fluffy Cheesecake pin 1

 

keto Japanese Fluffy Cheesecake pic

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
  • Butter for greasing

Directions

1) Gather all the ingredients.

2) Preheat oven to 320 F.

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.

4) Grease both the bottom and side parchment paper with butter as shown. (Butter does not need to be room temp)

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

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

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

8) Add lemon, vanilla and Swerve/Monkfruit and beat to combine.

9) Add almond flour and baking powder and beat for 1 minute to fully combine.

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

11) Pour batter into pan.

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 do not need to wrap the bottom in foil.

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

14) When the cheesecake is done, turn oven off and leave door slightly open.  This will allow the cheesecake to cool gradually which decreases deflation of the cheesecake.  After about 30 minutes, take it out and leave to cool in room temperature.

You can serve the cheesecake cooled in room temperature or store it in the fridge for a later time.

Hope you enjoy this traditional Japanese Fluffy Cheesecake – Ketofied!  If you are looking for other dessert, be sure to check out our keto dessert menu!!

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More Recipes

keto Japanese Fluffy Cheesecake pin 2

keto Japanese Fluffy Cheesecake 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.
4.67 from 15 votes
Course: Dessert
Cuisine: Asian Fusion
Keyword: asianketodessert, ketoasiancheesecake, ketocheesecakes, ketojapanesecheesecake, lowcarbasiandessert, lowcarbdessert
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

Ingredients

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

Instructions

  • Gather all the ingredients.
  • Preheat oven to 320 F.
  • 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.
  • Grease both the bottom and side parchment paper with butter as shown.
  • Separate the eggs and place the egg yolks in a large mixing bowl and the egg whites in a separate mixing bowl.
  • Beat the egg whites until soft peaks form. Approximately 3 minutes. Set aside.
  • Place cream cheese in the egg yolk bowl and beat for 2 minutes or until smooth and creamy.
  • Add lemon, vanilla and Swerve/Monkfruit and beat to combine.
  • Add almond flour and baking powder and beat for 1 minute to fully combine.
  • 1/3 at a time, gently fold in egg whites until just incorporated.
  • Pour batter into pan.
  • 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 do not need to wrap the bottom in foil.
  • Cook for approximately 1 hour 20 minutes or until a skewer comes out clean.
  • When the cheesecake is done, turn oven off and leave door slightly open. This will allow the cheesecake to cool gradually which decreases deflation of the cheesecake. After about 30 minutes, take it out and leave to cool in room temperature.

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