What is Different Between This Cheesecake and Others?
This Keto, Japanese cheesecake was one of my husband’s birthday gifts this past weekend. He loves cheesecakes and had seen one floating around YouTube called a Japanese Cotton Cheesecake that really caught his eye.
He had asked me for a while to create a low carb, gluten-free and sugar-free version for him, but I just hadn’t gotten around to it. But since it was his birthday and he is the love of my life, I knew that this would be just the occasion to give this cheesecake a go.
This Low Carb Japanese Cotton Cheesecake is not your typical cheesecake. It is very light and fluffy. It is like a sponge cake married a cheesecake, you guys. Seriously, the texture is so airy and the mouth feel is moist and smooth.
With textures like that, it can only be expected that it isn’t a recipe that you can just toss everything into the blender and mix until smooth. You know. those simple recipes like my other cheesecake recipes here on the blog.
Nope, this delicate cheesecake has some extra steps that take a little more patience and time. However, it is worth every step. Just trust me you will love it!
Making the Japanese Cotton Cheesecake
There are three key factors in this style cheesecake that aid in its stability and texture of this delicate cheesecake. The first factor is making sure all your ingredients are at room temperature before you begin.
This is a very important step, so make plans and have the ingredients out on the counter at least a few hours before.
The second key factor involves the eggs in the recipe. Instead of mixing in the eggs at once, then you separate the yolks from the whites and used at different stages of the recipe. The yolks go in with the cream cheese and beat the whites into stiff peaks.
The stiff peaks from the egg whites are important to make the “cotton” like texture that gives this cheesecake its name. So take extra care when folding them into the batter.
Don’t let this step scare you away from this recipe. It isn’t hard, it just one that takes a little extra time which pays off in the end.
The third and last key factor of this traditional Japanese style cheesecake is that most recipes call for a small amount of flour added to the batter. I found that strange since I had never seen flour used in any cheesecake recipes but after reading more about it, I learned the flour helps give the cheesecake stability.
Since we are a gluten-free family, I needed to find a low carb alternative, so I choose one of my favorites, oat fiber. It worked out amazingly well and it only took about two tablespoons.
Happy Husband, Happy Wife!
My husband was such a happy guy when I served him this cheesecake, in fact, he was so thrilled with how it came out he couldn’t stop raving about it through the mouthfuls of his second piece!
Yes, two pieces, after all, it was his birthday and a little extra sweetness won’t hurt him once in a while, right? Seeing his delight makes me a happy girl because he is such a great husband and father. So anything I can do to honor him or bring joy to him is well worth it.
He is already adding cream cheese to the grocery list for my next trip and talking to me about new flavors like lemon or even coffee for the blog. Isn’t he a thoughtful guy?
Surely there are no selfish motives behind wanting me to start working on new flavor profile immediately, right?
Cheesecake Pans Used In This Recipe
A delicious vanilla cheesecake that is so light and airy you'll thing you're eating and Angel Food Cake. I
- 5 large eggs, room temperature
- 12 ounces cream cheese, room temperature
- 1/2 cup sour cream
- 1/2 cup + 2 Tbsp of Pyure Sweetener
- 1/2 cup of Half and Half, see notes
- 2 teaspoons of pure vanilla
- 2 Tablespoons of Oat Fiber
- Preheat your oven to 320 degrees.
- Line the bottom of a 10” spring form pan with some parchment paper, then spray very well with some non stick spray.
- Wrap the outside of the pan with a couple layers of aluminum foil and set aside. This will prevent water from getting in the pan later during baking. Set aside
- Separate your eggs.
- In a medium bowl add in your egg yolk, cream cheese, sour cream, 1/2 cup of the sweetener, half and half, vanilla and mix thoroughly. All your ingredients will come together quickly if at room temperature.
- Next, add egg whites and the remaining 2 Tbsp of sweetener to a mixing bowl and beat on medium to high with a whisk attachment until you have stiff peaks.
- Once your whites are at the stiff peak stage, add 1/3 of the egg whites to the cream cheese mixture and sift in 1 tablespoon of the oat fiber. Then gentle fold in.
- Next add another 1/3 of the egg whites and sift in the last tablespoon of oat fiber and fold in thoroughly.
- Add in the last of your egg whites continue you folding the mixture gently until all the whites are mixed in. Try to keep the whites as fluffy as you can.
After your mixture is ready add the batter to your baking pan.
- Then put that pan in a larger pan and pour hot water around the sides of the pan until it reaches half way up. Be careful not to get water in the mixture.
- Bake the cake for 1 hour and and test for doneness with a toothpick. When it comes out clean it is ready. If not bake for ten additional minutes.
- If the cheesecake starts getting browner than you prefer on top while cooking simply cover it with foil and continue baking.
- Once baked turn off the oven and let the cheesecake cool in the ven for about 15 minutes.
- Carefully remove the cake from the water bath and place on a cooling rack to cool completely.
- The cheesecake will deflate about and inch or so as it cools. This is perfectly normal.
- After the cheesecake has cooled place it in the fridge for at least 2-3 hours. Chilling it completely improves the texture and flavor of this cheesecake.
For those that may not know , in the recipe the "Half and Half" listed in the recipe card is a dairy product. It is made of half milk and half cream so it is named "Half & Half" and is sold in pint and quart size cartons.
Serving Size1 slice
Amount Per ServingCalories 200Total Fat 18gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 6gCholesterol 138mgSodium 153mgCarbohydrates 4gNet Carbohydrates 3gFiber 1gSugar 3gSugar Alcohols 3gProtein 6g
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!