HOW TO MAKE KETO FLOURLESS MATCHA JAPANESE CHEESECAKE | FLUFFY & JIGGLY | COTTONY SOFT | GUILTFREE
I love Japanese Cheesecake for it's light and melt-in-the-mouth texture. So soft, fluffy, jiggly and totally guiltfree as there's no flour at all. So far, I have made the original version about 2 years ago, followed by the chocolate version. Now, if you love matcha (green tea), you will definitely love this matcha version. However, this time around, I experienced problems with using smaller pans and the baking process which resulted in the cheesecake being under cooked and cracking. Fortunately, after many experiments, I finally got it right by switching to a bigger pan and tweaking the baking time.
INGREDIENTS FOR CHEESECAKE
- 300 g cream cheese
- 28 g unsalted butter
- 60 ml whipping cream
- 4 large egg yolks
- 10 g matcha powder
INGREDIENTS FOR MERINGUE
- 4 larges egg whites
- 100 g monk fruit
- 1 tbsp lemon juice
- 1/4 tsp cream of tartar
- Preheat the oven at 300F or 150C.
- in a heat proof bowl, add the cream cheese, butter and whipping cream.
- Melt over a double boiler at low heat. Whisk until the mixture is smooth and creamy.
- Remove from heat and add the egg yolks, one at a time. Whisk to combine.
- Add the lemon juice, if using and whisk to combine.
- Add the matcha powder and whisk until well combine. Set aside.
- In another bowl, add the egg whites, cream of tartar and beat at medium to high speed.
- Add the sweetener gradually around 3 to 4 batches.
- Beat until stiff peaks.
- Add half the meringue into the cheese mixture. Fold gently with a whisk. Then add the balance of meringue and fold gently with a spatula until well combined. It's important to "fold" not "stir" to avoid breaking the meringue.
- In the video, I used an 8 inch (20 cm) round pan with a removable bottom. Frankly, I prefer to use smaller pans such as 6 or 7 inch so that the cheesecake will look taller. Unfortunately, this matcha cheesecake does not cook as easily as the original version. I have tried so many times with various baking time combinations and all of them did not work. The cheesecake turned out not properly cooked even though they looked so tall and beautiful. So my last resort was to use an 8 inch pan and bake it at 300F or 150C (same temperature throughout) for 80 to 90 minutes. Thankfully, it worked even with the usual top, bottom heat with fan function.
- You can also use a spring form pan. This time, I used double pans to hold the cake pan so that I do not have to wrap the pan with foil. If you are not using double pans then you need to wrap the cake pan with foil to prevent water from seeping inside.
- Grease the pan and the parchment paper well. Then transfer the batter into the pan.
- Use a wooden skewer to swirl around the batter to break the big bubbles then tap the pan a few times.
- Place the cake pan into a bigger pan then fill another bigger pan with hot water until around 1/2 inch high. Then place both the pans into this bigger pan with hot water.
- Bake at the lowest rack for 80 to 90 minutes.
- You can open the oven door to feel the top of the cake every now and then to check on doneness. If the top feels firm then it is done. If it feels liquidly, then you need to bake it longer.
- Once the cake is done, immediately remove the pan and parchment paper and let it cool slightly on a plate. It can be enjoyed warm, room temperature or chilled. I actually prefer it chilled.
- The cheesecake can be kept in the fridge for up to a week.
Tried this recipe?Let us know how it was!