This 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?
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