Diabetic Japanese Cotton Cheesecake
Low sugar | Lower carb | Soft & fluffy
🥣 Ingredients (8-inch round pan)
Cream Cheese Base
- 8 oz (225g) full-fat cream cheese (softened)
- 3 tbsp unsalted butter
- ¼ cup unsweetened almond milk
- ¼ cup powdered monk fruit or erythritol
- 4 large eggs (separated)
- ¼ cup almond flour (super fine)
- 1 tbsp cornstarch (optional – helps structure; omit for lower carb)
- 1 tsp vanilla extract
- ½ tsp lemon juice
Meringue
- ¼ cup powdered monk fruit sweetener
- ¼ tsp cream of tartar
👩🍳 Instructions
1️⃣ Prep
- Preheat oven to 320°F (160°C).
- Line bottom and sides of an 8-inch round pan with parchment.
- Wrap outside of pan with foil (for water bath).
2️⃣ Make Cream Cheese Base
- In a bowl over warm water, melt cream cheese, butter, and almond milk together. Stir until smooth.
- Remove from heat. Whisk in sweetener.
- Add egg yolks one at a time.
- Stir in almond flour, cornstarch (if using), vanilla, and lemon juice.
- Strain batter for extra smooth texture (optional but recommended).
3️⃣ Make Meringue
- Beat egg whites + cream of tartar until foamy.
- Gradually add sweetener.
- Beat to soft-medium peaks (not stiff).
4️⃣ Fold
- Gently fold meringue into cream cheese mixture in 3 additions.
- Do not overmix — keep it airy.
5️⃣ Bake (Water Bath Method)
- Pour into pan and tap lightly to remove bubbles.
- Place pan into a larger baking pan.
- Add hot water halfway up the sides.
- Bake 60–70 minutes.
- Turn off oven and leave door slightly open for 15 minutes.
- Cool completely before removing.
❄️ Chill
Refrigerate at least 4 hours for best texture.
Dust with powdered monk fruit if desired.
📊 Approximate Nutrition (per slice, 8 slices)
- Net carbs: 3–5g
- Protein: 6g
- Healthy fats: 14g
- No added sugar
💡 Texture Tips
- Do NOT overbeat egg whites (causes cracks).
- Bake low and slow.
- Let cool gradually to prevent collapse.
