This Japanese-inspired cotton cheesecake is a delicious cross between the classic creamy cheesecake and a light, airy soufflé. Baked gently in a bain-marie water bath, this gluten-free, sugar-free version keeps its signature fluffy texture while still tasting wonderfully smooth and indulgent.
Ingredients
8 oz cream cheese, softened (225 g)
4 tbsp unsalted butter (60 g)
1/4 cup milk or unsweetened almond milk (60 ml)
4 large eggs, separated
1 tbsp lemon juice (15 ml)
1 tsp vanilla extract (5 ml)
Pinch of salt
5 tbsp gluten-free flour blend (40 g)
1/4 tsp cream of tartar (1 g)
1/3 cup monk fruit sweetener or erythritol blend (65 g)
Instructions
1. Preheat the oven to 325°F (165°C). Line a small round cake pan with parchment paper and wrap the outside with foil. This keeps water from seeping into the pan.
2. In a double boiler, or a heatproof bowl over simmering water, melt the cream cheese, butter, and milk until silky smooth.
3. Remove from heat and whisk in the egg yolks, lemon juice, vanilla extract, and salt.
4. Sift in the gluten-free flour blend and mix until fully combined.
5. In a separate bowl, beat the egg whites on medium with the cream of tartar until foamy. Gradually add the sweetener and continue beating until medium peaks form.
6. Fold the egg whites gently into the batter in three additions, retaining as much air as possible in the mixture.
7. Pour the batter into the prepared pan. Place the pan into a larger pan filled with hot water, known as a bain-marie water bath.
8. Bake for 60–70 minutes, or until lightly golden and slightly jiggly in the center.
9. Turn off the oven and leave the cheesecake inside with the door slightly open for 20 minutes before cooling completely.
Serves: 6-8
Serving Ideas
• Dust lightly with powdered monk fruit sweetener
• Top with fresh berries
• Serve chilled with tea or coffee
