Keto Japanese Cheesecake

Ingredients

• Cream Cheese, Original

  Philadelphia

  250g

• Large Organic Eggs

  Kirkland Signature

  4 large egg or 212g

• Heavy whipping cream

  Fluid

  ⅓ cup, fluid or 79g

• Butter

  Salted

  2 tbsp or 28g

• Powdered Monkfruit Sweetener with Erythritol, Sugar Free

  Lakanto

  75g

• Juice, 100% Lemon

  100% Lemon, ReaLemon

  10 mL or 200g

• Cheddar Cheese

  Kirkland Signature

  60g

Directions

1. DIRECTIONS 1. Pre-heat oven to 302F or 150C. Use top and bottom heat without fan force. 2. Prepare a pan. I used a 6" (15 cm) spring form pan in the video as I like the cake to be tall and I lined the sides of the parchment paper much higher than the pan as the cake will rise way above but it will fall which is normal. If you do not have a 6" pan, you can also use an 8 or 9 inch pan except that the cake will not be as tall. Grease the pan and parchment paper and wrap the pan with a aluminium foil to prevent water from water bath to seep in. But if you're not using a spring form pan, then you don't need to wrap with foil. 3. Melt the cream cheese, butter, whipping cream and cheese in a bowl over a double boiler with low heat until smooth. 4. Remove from heat and mix in the egg yolks one at a time followed by the lemon juice and zest if using. Set aside. 5. In a bowl, add the 4 egg whites and whisk with hand held mixer at high speed until stiff peak (about 5 mins). Gradually add the erythritol. 6. Fold in 1/2 the egg whites gently into the cream cheese mixture with a whisk then fold in the other half with a spatula until well combined. 7. Pour batter into the pan and tap it a few times to release visible bubbles. 8. I made another batch to savor as warm soufflé so I used ramekins for these. 9. Place the cake pans on a big baking dish and fill with hot water about 1" to 2" height depending on the height of your baking dish. 10. Bake at lowest rack for 90 mins then let the cake rest in the oven for 30 mins without the water bath. 11. It is best to chill the cake overnight but you can also savor it warm like a soufflé. Recipe by lowcarbrecipeideas Posted on 24th April 2020