It has been a while since my last post at the recipe section, I am back with another baking recipe of the famous fluffy Japanese Cheesecake, but this time, I make it into a gluten-free (flourless) and low carb Cheesecake. This gluten-free low carb Cheesecake is perfect for those who are in the LCHF ketogenic diet and for those who are gluten intolerant. If you compare the outlook of both low-carb and non-low-carb, they look exactly the same. This low-carb version is still as fluffy & as tasty like before, it even comes with a bit of enhanced cheese flavor. You will not know that it is the all-new flourless recipe, yes, no flour at all, not even other gluten-free flour; no almond flour, no coconut flour and such. You will find the complete recipe in all possible details I can provide, with photos and videos, at the recipe page.
Ever since I published my first Japanese Cheesecake recipe more than a year ago, it was a big hit on my website and I was so happy to know that everyone wants to bake it. Consequently, I received tons of questions and requests which I am more than happy to answer. Some questions are straightforward but some needs experiment and trying out, for example, this low-carb and gluten-free version. For this reason, I spent a few months to try out my new recipe and tweaking it until I am 101% satisfied with the result. I have lost count of how many Low Carb Cheesecake I have baked before sharing out this perfect recipe with you here. Definitely, I am absolutely happy to go through all the processes and finally succeeded in baking an as light… as jiggly… as pillowy… as fluffy… as perfect as the original Japanese Cheesecake.
Japanese Cheesecake (Low Carb, Flourless) Recipe
scroll ⬇️to get the recipe
Besides low carb and gluten-free, I also changed the oven temperature setting to a single-temperature bake. In my original Japanese Cheesecake, many overlooked on the instruction on changing the temperature in stages and some find it troublesome with the multiple stage temperature setting. Due to these reasons, baking at a lower temperature with longer duration works perfectly in this recipe.
Light and jiggly!!!
Due to the cheese, butter and the cream in the cake, the low carb Japanese Cheesecake is best served after chilled for the best taste and texture, unless you love to savor it as soufflé then you may proceed while it is still warm. Since it is low carb, I didn’t add any icing decoration on the surface as what I did to the original Japanese Cheesecake. In the event that you may want to decorate it and still maintain it’s low carb value, perhaps you may stencil-icing it with pure cacao powder.
Here is the quick GIF of the View the complete video on the recipe page, I have included the jiggly part in the video too.
Disclaimer: I adapted the ketogenic lifestyle 8 months ago and have learned a lot of this low-carb-high-fat diet. Besides achieving better health for my body, I lost some weight (more than 20 pounds and it’s still going) too.
Watch “How-To-Bake” Video
Japanese Cheesecake – Low Carb, Flourless
Watch it bakes at 3.01 min, Watch it jiggles at 4.25 min
Low Carb Japanese Cheesecake
Flourless / Gluten Free, Ketogenic Diet Compliant
Makes 8″ round cake pan (12 servings)
Prep Time: 30 mins | Bake Time: 90 mins
250 gram Philadelphia cream cheese (read note 2)
60g Grated Mozzarella Cheese (read note 2)
20g Grated Cheddar Cheese or Grated Parmesan Cheese (read note 2)
6 egg yolks, large (read note 1)
70 gram Natural Sweetener Lakanto (fine granulated) (read note 3) (Available at iHerb)
70 gram Unsalted Butter
50 gram Heavy Cream
1 Tbsp lemon juice
1/4 tsp Himalaya pink salt
1/2 tsp Vanilla extract (1 tsp Vanilla essence or 1/4 tsp vanilla powder)
6 egg whites, large
1/4 tsp cream of tartar (or 1/2 tsp lemon juice)
70 gram Natural Sweetener Lakanto (fine granulated)
1. Pre-heat oven to 150°C / 302°F (Top and bottom heat, no fan force)
2. Grease 8″ x 3″ cake pan with butter, line bottom and side with parchment paper, grease the parchment paper (read note 4)
3. Prepare Cheese Mixture (The Yellow)
a) Whisk cream cheese, mozzarella cheese, and parmesan cheese till smooth over a hot water bath (read note 6)
b) Add the natural sweetener and whisk
c) Add yolks and whisk, 2 yolks at a time, mix well
d) Add butter and heavy cream and whisk
e) Add salt, lemon juice, vanilla extract, and whisk
4. Prepare Meringue (The White)
a) Whisk whites at low speed till foamy
b) Add cream of tartar and beat at high speed till bubbles become very small but still visible
c) Gradually add the balance 70 gram of sugar and beat till firm peaks
5. Combine Cheese Mixture with Meringue by folding 1/3 of meringue into cheese mixture at a time,
lastly, pour the batter into the final 1/3 of meringue and fold well. (read note 7)
6. Pour the batter into the cake pan and tap the pan on the counter to release visible bubbles (read note 8)
7. Baking and Cooling (read note 9 to 12)
a. Bake with a water bath at the bottom-most rack in a preheated 150°C / 302°F for 90 min
b. Switch off the oven, remove the water bath and leave the cake in the oven for 30 mins, with the door slightly open, unmold the cake when it is cool enough to handle with hand.
- Egg – Size: large (about 65 gram with shell). I separated the yolk and white by using cold eggs. By the time you’ve finished preparing the cheese mixture, the egg whites are just nice to beat into a meringue.
- Cheese – place grated Mozzarella cheese followed by cream cheese and cheddar or parmesan cheese, leave them over the hot water bath (not boiling) while you prepare for other ingredients so that they have time to melt before you whisk them. Both cheddar cheese and parmesan cheese will give a slightly different taste for the cake in overall, though minor but choose which cheese you like the best. If you are baking for the ketogenic version, please use only those cheese which is keto compliant.
- Natural Low Carb Sweetener – Lakanto sweetener is monk fruit sweetener mixed with erythritol. It is natural, and most importantly, it does not raise blood glucose levels. Read more on Low Carb Sweetener and find one to replace if needed, there is a sweetener conversion chart at the far end of the post, so you will know how much to use as a replacement for Lakanto. By the way, this recipe has not been tested with other sweeteners, so please use the replacement with cautious. If you are baking as “Gluten Free” Japanese Cheesecake and is not restricted to low carb, you may use the same amount of fine granulated sugar or castor sugar.
- Cake pan – I recommend that you use a 3″ tall non-black 8″ round cake pan (maybe this cake pan is a good fit, found in Amazon). If you cannot find a 3″ high cake pan, then replace it with a 9″ round cake pan with at least 2.5″ tall. Use a 1-piece punch out cake pan, not springform pan or any other seamed pan. (Refer to pic 1)
- Grease & Pan Lining – grease the side and bottom of the pan with butter and line both the side and the bottom of the pan. Grease the lined parchment paper again with thick butter. This will help the cake to pull away easily from the side during the cooling stage. (Refer to pic 1)
- Cheese Mixture – before folding into the meringue, the cream cheese batter should be a keep warm over a warm water bath to prevent the cheese being coagulated, about 40-50 °C. (Refer to pic 3)
- Meringue folding *** VERY IMPORTANT *** – folding egg white meringue to cheese mixture needs to be gentle to minimize the deflation of tiny pockets of air in the meringue. Make sure both cheese mixture and meringue are well incorporated and come together. (Refer to pic 9)
- Batter filling – only fill Japanese cheesecake batter about 15mm (1/2″) from the rim, if you have extra batter (it shouldn’t be a lot left), discard it. (Refer pic 10)
- Water bath- Use a roasting pan of about 2″ high and at least 11″ diameter. Fill hot water to about 1″ high after placing the cake pan on the roasting pan before sending into the oven. (Refer pic 11)
- Oven – this is crucial and very important. The temperature stated in the recipe is in-oven temperature. Each oven is different so if you are not too sure if the temperature inside your oven is accurate as what you have set at the control panel, get an oven thermometer to check.
- Cooldown – Immediately after the time is up, open the oven door to remove the water bath, put the cake back into the oven and open the oven just a tiny bit (about 10mm). Use a mitten to stop the door from closing back. Removing the water bath is optional but I find that it will prevent the bottom of the cake being wet by the condensation. Open the door wider after 30 minutes or remove the cake from the oven if your room temperature is not too cold.
- Unmold cake – Unmold the cake when it is able to handle by bare hand. Remove the side liner if the cake has pulled itself away from it, otherwise, trim the paper to pan height. Use a cake board to cover the cake pan, flip the pan and carefully remove the pan. Remove the bottom liner and place another cake board or plate on the bottom of the cake, invert it back. The cake should be soft and fluffy and jiggly when it is still warm. Leave it to cool to room temperature before sending it into the fridge. The final cake size after shrinkage is about 7.5″ x 3″ (highest point). (Refer pic 13 to 16)
- Cake serving – Cut the cake with a warm knife, wipe the knife clean before the next cut.
Note: This is an estimated value based on my ingredients, it may be different if you are using different brands.
Pic 7, beat the egg whites with the sweetener until it forms a firm peak. Watch this video to check out the stages of peaks.