Keto Japanese Fluffy Cheesecake

Fluffy Japanese Cheesecake is the best keto cheesecake recipe you are ever going to make!  This easy to make keto cheesecake is so deliciously light, it melts in your mouth.

Out of all the different types of cheesecakes I have made, the one I find to be my favorite is the Japanese style cheesecakes!

Don’t get me wrong, I do love a rich, dense cheesecake once in a while, but I always find myself going back to this fluffy keto Japanese cheesecake recipe.

Keto Japanese style fluffy cheesecake served on a cake stand with strawberries cut on top, top down shot.

What is Keto Japanese Fluffy Cheesecake?

This Japanese fluffy cheesecake was inspired by the ever so popular Japanese jiggly cheesecakes that are all the rage right now.

They are made with the addition of beaten egg whites to give them a very aerated, light and fluffy texture. To keep it low carb, we used a keto friendly ingredients such as monkfruit erythritol sweetener blend and almond flour.

What is the difference between Japanese and American style cheesecakes?

Japanese style cheesecakes are typically lighter, fluffier, and more aerated almost cake like in texture compared to American style cheesecakes which are rich, dense and very creamy.

Japanese style cheesecakes also tend to be less sweet than American style cheesecakes.

Keto Japanese style fluffy cheesecake served on a cake stand with strawberries cut on top, top down shot.

How do you make a cheesecake that is keto and sugar-free?

The great thing about cheesecake is that you can easily use alternative keto friendly flours and sweeteners to make a cheesecake is that keto and sugar-free.

For this recipe in particular, I swapped out the traditional flour and sugar for almond flour and monkfruit erythritol blend sweetener.

What kind of baking equipment do I need to make keto Japanese Cheesecake?

For this recipe, you are going to need parchment paper and a 9 inch spring form pan.

Tips and tricks for making keto Japanese fluffy cheesecake?

  • Using a spatula, fold in egg whites just until combined.  Do not use a hand mixer or over mix.
  • Don’t skip the parchment paper or else the cheesecake will stick.
  • Cool completely before transferring so the cheesecake has a chance to harden and set.
  • Use the water bath baking technique to prevent cracking.
  • Most importantly, when the cheesecake is done, turn off the oven and open the oven door slightly but leave the cheesecake in the oven to cool.  Taking the cheesecake out too quickly will cause it to deflate.

Keto Japanese style fluffy cheesecake served on a cake stand with strawberries cut on top showing cross sectional cut.

Did you have other easy keto cheesecake recipes I can try?

Now, let’s get baking this Keto Japanese Fluffy Cheesecake recipe!

  • Prepping Time 15M
  • Baking Time 1H20M
  • Cooling Time 30M
  • Total Time 2H5M
  • Net Carb/Serv ~5g
  • Servings 8

Ingredients

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 Monkfruit Erythritol Blend 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  Keto Japanese Fluffy Cheesecake!

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More Recipes

Keto Japanese style fluffy cheesecake served on a cake stand with strawberries cut on top, top down shot.

Keto Japanese Fluffy Cheesecake

Fluffy Japanese Cheesecake is the best keto cheesecake recipe you are ever going to make! This easy to make keto cheesecake is so deliciously light, it melts in your mouth.
4.23 from 62 votes
Course: Dessert
Cuisine: Asian Fusion, Japanese
Keyword: best keto cheesecake recipe, easy keto cheesecake recipe, keto cheesecake recipe
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 Monkfruit Erythritol Blend or sweetener of choice
  • 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 Monkfruit Erythritol Blend 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
*Values Based Per Serving
Did you make this recipe?Tag @LowCarbingAsian on Instagram and hashtag it #LowCarbingAsian

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8 Comments

  1. Caroline Loo

    Hi there,
    How are you? I’m residing in Melbourne and have been following your blog and making the dish from your recipes. Very happy of your recipes and family like it too. Just wondering, for this Japanese cheese cake water do you use for the water bath ? Hot boiling water or room temperature water ?
    Thanks .

    • LowCarbingAsian

      Hello Caroline and thanks for being a visitor to our website! The water is room temp water. Let us know if you have any other questions!

  2. Sunshine VanScoy

    Hi there. Newly diagnosed diabetic here and I really want to make this recipe but only have a 6.5 inch spring form pan. Any way to alter the amount of ingredients? Or do I just have to waste the leftovers? Thanks!

    • LowCarbingAsian

      Hello! You can try to cut down all the ingredients by ~75% and that should work, or otherwise just toss what you don’t use. Also, the baking time will probably change because of less ingredients. Hope that helps!

  3. Stephenie Harman

    I’m really excited to try some of your recipes! I’m a bit confused on this one, however, because in the blogging portion you said to use coconut flour, with no mention of almond flour until I got to the actual recipe, and it’s calling for almond flour, and there is no coconut flour in the recipe. I’m guessing the almond flour is correct because I think a cup of coconut flour would make this cake too dense. Can you please clarify? Thank you very much!

    • LowCarbingAsian

      Hey Stephenie! Thanks for catching that and you are right! It should be almond flour and not coconut flour, which is now corrected in the post. Thanks again for your keen eye!

  4. I made this today NS cut the recipe in half as I did not need a big cake. I used a 6” springform pan. Since I cut the recipe in half, this should serve 4 instead of 8, correct? Smells amazing. I’m being patient and allowing it to cool. I hope I can wait!!

    • LowCarbingAsian

      Hello Alice! I think the baking times might be different, but the recipe should still work. And yes, in theory, it should be 4 serving, but I’m going to guess you probably would end up with 6 slices that are just smaller in slice. Hope that helps!

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