This amazing keto 3 ingredient japanese cheesecake is about to become your new favorite dessert. This cheesecake is not only keto-friendly but also incredibly easy to make.
With just three main ingredients – cream cheese, eggs, and low-carb white chocolate – you can create a light, fluffy dessert that will satisfy your sweet tooth without breaking your diet.
The best part? You don’t need to be a master chef to pull this off. Even if you’re new to baking, you can make this cheesecake with ease.
Japanese cheesecake is known for its unique texture. It’s lighter and fluffier than traditional cheesecakes, almost like a souffle. This keto version keeps that same airy quality, making it a refreshing change from heavier desserts.
Whether you’re hosting a dinner party or just want to treat yourself, this low carb cheesecake is sure to impress. It looks fancy, but it’s actually quite simple to make.
Plus, it’s a great way to show that keto doesn’t mean giving up on delicious desserts. So, let’s get started and make this wonderful cheesecake!
👍 Why You’ll Love This Recipe
Light and Fluffy Texture: Unlike traditional heavy cheesecakes, this Japanese-style cheesecake has a unique, airy texture. It’s more like a souffle than a dense New York-style cheesecake.
Only Three Ingredients: This recipe is incredibly simple, using just cream cheese, eggs, and low-carb white chocolate. You don’t need to buy a bunch of special ingredients you’ll never use again.
Impressive Looking: Despite being easy to make, this cheesecake looks fancy and impressive. Its tall, fluffy appearance makes it look like something from a high-end bakery.
Protein-Rich: Thanks to the eggs and cream cheese, this cheesecake is rich in protein. This makes it more filling than many other desserts, which can help you feel satisfied with a smaller portion.
✨ Recipe Ingredients
- 8 oz Cream Cheese (softened)
- 6 Eggs (large, whites & yolks separated)
- 8 oz Low Carb White Chocolate (I recommend this one – amazon)
👨🍳 How To Make
Follow this easy recipe:
Step 1
Fill a large baking pan with 1/2 inch of water and place it into the lower half of your oven. Preheat the oven to 340°F.
Step 2
Take a round cake pan (I used a 9×4 inch one) and grease its sides and bottom with butter to avoid sticking. Then, line the bottom and sides with parchment paper. Set this pan aside for now.
Step 3
Separate the eggs into whites and yolks. Whisk the egg whites in a stand mixer on high until stiff peaks form. Transfer them to a bowl, and then into the fridge for now.
Step 4
Melt the sugar-free white chocolate chips in a double boiler over low heat (take your time, don’t raise the heat). Stir from time to time.
Step 5
Add the cream cheese into the melted chocolate and stir until both are well combined – it will be pretty thick at this point.
Step 6
Remove the cream cheese mixture from the heat and allow it to cool for 5-6 minutes.
Step 7
Start slowly adding in the egg yolks – and whisk after each time you add a bit. The batter should be smooth at this point.
Step 8
Remove the bowl with the egg whites from the fridge. Add about one-third of them in and gently fold. Repeat with the remaining egg whites. Work gently – we want the airy texture to remain.
Step 9
Pour the batter into the prepared cake pan.
Step 10
Place the cake into the water bath and bake for about 25 minutes. Then, lower the temperature to 315°F and bake for 30-32 more minutes. Then, turn off the oven, keep the door closed and let it sit inside for 20 more minutes.
Step 11
Tip the cake pan upside down and the cake should come out. Place it on a serving plate and allow it to cool for at least 1:30 hours before serving. Feel free to dust it with powdered keto sweetener. Enjoy!
💡Tips
1. Room Temperature Ingredients
Before you start, make sure your cream cheese is at room temperature. This is super important! If it’s too cold, it won’t mix well with the other ingredients, and you might end up with lumps in your cheesecake.
Take the cream cheese out of the fridge about an hour before you plan to start baking. If you forget, you can cut it into small cubes to help it warm up faster.
Room temperature eggs are important too. They’ll mix better and help create that light, fluffy texture we’re after.
2. Melting White Chocolate: Slow and Steady
When melting the low-carb white chocolate, take it slow. Use a double boiler or a heatproof bowl over a pot of simmering water.
Don’t let the water touch the bottom of the bowl. Stir the chocolate often as it melts. If you try to rush this step by using high heat, the chocolate might seize up or burn, and that’ll ruin your cheesecake.
If you don’t have a double boiler, you can use the microwave, but be extra careful. Microwave in 20-second bursts, stirring in between, until the chocolate is just melted.
3. Water Bath
Don’t skip the water bath! It might seem like an extra hassle, but it’s important for getting that smooth, creamy texture without cracks. The steam from the water helps the cheesecake bake evenly and creates a moist environment in the oven.
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FAQ
1. Can I make this cheesecake without a water bath?
While it’s possible to make the cheesecake without a water bath, I don’t recommended it. The water bath helps the cheesecake bake evenly and creates a moist environment that prevents cracking.
Without it, your cheesecake might be drier, more prone to cracking, and could brown too quickly on top.
2. Can I add flavors to this cheesecake?
Yes, you can add flavors, but be careful not to add too much liquid as it can affect the texture. Try adding a teaspoon of vanilla extract, or some lemon zest for a citrusy twist. You could also experiment with different flavored low-carb white chocolates.
3. How can I tell if my cheesecake is done baking?
The cheesecake is done when the edges are set but the center still has a slight jiggle when you gently shake the pan. It should not be completely firm all the way across. The center will continue to set as it cools.
Keto 3 Ingredient Japanese Cheesecake
Print RecipeIngredients
- 8 oz Cream Cheese softened
- 6 Eggs large, whites & yolks separated
- 8 oz Low Carb White Chocolate (I recommend this one – amazon)
Instructions
- Fill a large baking pan with 1/2 inch of water and place it into the lower half of your oven. Preheat the oven to 340°F.
- Take a round cake pan (I used a 9×4 inch one) and grease its sides and bottom with butter to avoid sticking. Then, line the bottom and sides with parchment paper. Set this pan aside for now.
- Separate the eggs into whites and yolks. Whisk the egg whites in a stand mixer on high until stiff peaks form. Transfer them to a bowl, and then into the fridge for now.
- Melt the sugar-free white chocolate chips in a double boiler over low heat (take your time, don’t raise the heat). Stir from time to time.
- Add the cream cheese into the melted chocolate and stir until both are well combined – it will be pretty thick at this point.
- Remove the cream cheese mixture from the heat and allow it to cool for 5-6 minutes.
- Start slowly adding in the egg yolks – and whisk after each time you add a bit. The batter should be smooth at this point.
- Remove the bowl with the egg whites from the fridge. Add about one-third of them in and gently fold. Repeat with the remaining egg whites. Work gently – we want the airy texture to remain.
- Pour the batter into the prepared cake pan.
- Place the cake into the water bath and bake for about 25 minutes. Then, lower the temperature to 315°F and bake for 30-32 more minutes. Then, turn off the oven, keep the door closed and let it sit inside for 20 more minutes.
- Tip the cake pan upside down and the cake should come out. Place it on a serving plate and allow it to cool for at least 1:30 hours before serving. Feel free to dust it with powdered keto sweetener. Enjoy!