Japanese Cheesecake
Fluffy Japanese Cheesecake
What will you need:
For the base:
1 box of gluten free ginger biscuits (@Nairns are a good choice)
1 teaspoon of cinnamon
1/2 teaspoon of ginger
Generous handful of walnuts
75g butter or coconut oil
For the top:
8oz Philadelphia light cream cheese (I used @philadelphia_uki)
8oz fat free strained yoghurt (I used @iseyskyr)
3 large eggs
Zest of 1 orange
80g granulated sugar
1 teaspoon vanilla extract
1/2 tablespoon of cornstarch
Fluffy Japanese Cheesecake
I’m not going to claim any great nutritional benefit to this fluffy Japanese cheesecake other than as food for the soul! But I did work hard to adapt recipes to keep this as light as possible. The result satisfies the sweet tooth but is light and airy, having far less saturated fat than the typical cheesecake recipes. If you want to make it even lighter, you can skip the biscuit base.
Full disclosure - if you cut the cake into 8, each portion would give you 196 calories, 8g of protein but with 10g of sugar and 5g of saturated fat. You could probably reduce the sugar by 30% and not notice much difference, especially if pairing with a naturally sweet homemade fruit compote.
How to make it:
1. Melt the butter gently
2. In a food processor, blitz the nuts to a very fine meal
3. Add the biscuits, cinnamon and ginger and blitz to a fine crumb
4. Add to the melted butter or oil and mix well
5. Press into a round tin with parchment paper
6. Bake for 10 minutes on 180c and let cool
7. Meanwhile, in a food mixer, whisk the egg whites and 40g of the sugar with a balloon whisk until still peaks
8. In a bowl , whisk the egg yolks with the remaining sugar, orange zest and vanilla extract.
9. Mix in the cream cheese, then the yoghurt and cornstarch.
10. Gently fold in the egg whites
11. Pour the mixture onto the cheesecake base
12. Bake at 160c for half an hour
13. Turn off the oven and leave the cheesecake in the oven with the door shut for a further hour
14. Cool and refrigerate for a minimum of 4 hours before eating
Enjoy with a fruity compote. Keeps in the fridge for a few days.