Authentic home cooking from Italy, with US measurements. 
Japanese Soufflé Cheesecake (Flourless and Sugar-Free)
A cloud-like dessert without flour or sugar, made using erythritol, which is one of the least noticeable sweeteners in terms of taste. This soufflé cheesecake uses just 3 ingredients: cream cheese, eggs, and sweetener. If you prefer, you can substitute erythritol with brown sugar or coconut sugar, and then bake it in a water bath. Perfect for a healthy breakfast or as a dessert after a meal.
Japanese Soufflé Cheesecake (Flourless and Sugar-Free)
A cloud-like dessert without flour or sugar, made using erythritol, which is one of the least noticeable sweeteners in terms of taste. This soufflé cheesecake uses just 3 ingredients: cream cheese, eggs, and sweetener. If you prefer, you can substitute erythritol with brown sugar or coconut sugar, and then bake it in a water bath. Perfect for a healthy breakfast or as a dessert after a meal.
Open in Cookpad AppSteps
- 1
Line the bottom and sides of an 7-inch springform pan with two layers of parchment paper to prevent the batter from leaking or water from the water bath from getting in. Preheat the oven to 320°F (160°C).
- 2
In a bowl, combine the egg yolks, cream cheese, and vanilla extract. Mix with a hand whisk or electric mixer until smooth.
- 3
In a separate bowl, beat the egg whites with the sweetener or sugar until stiff peaks form, then gently fold into the cream cheese and yolk mixture.
- 4
Pour the batter into the prepared pan.
- 5
Place the pan inside a larger baking dish, fill the larger dish with boiling water for a water bath, and bake for about 60 minutes.
- 6
Let the cheesecake cool to room temperature in the pan, then refrigerate for at least 3 hours.
- 7
Serve the Japanese Soufflé Cheesecake with a dusting of powdered erythritol.
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