Post by Loupy on Jul 6, 2018 16:45:52 GMT -7
Chocolate Japanese Cheesecake (Low Carb, Gluten Free, THM)
From: Keri Bucci @ www.mytableofthree.com/chocolate-japanese-cheesecake/
My Chocolate Japanese Cheesecake is a moist and fluffy cheesecake that is sure to satisfy a chocolate craving without all the sugar and carbs from the traditional version. It is so creamy and rich that just a little slice will be all you need. It is mouth-watering good!
Yield: 12 slices
Ingredients
5 large eggs, seperated
12 oz cream cheese, room temperature
1/2 cup sour cream
1/3 cup + 2 Tbsp THM Super Sweet or 1/2 cup + 2 Tbsp of Pyure
1/3 cup + 2 Tbsps unsweetened cocoa
1/2 cup of heavy cream or half and half
1 tsp pure vanilla
2 Tbsp of oat fiber
Optional Whipped Topping
1/2 cup heavy whipping cream
2 Tbsp of unsweetened cocoa powder
2 Tbsp of THM Super Sweet or 1/4 cup of Pyure
Optional Chocolate Drizzle
1/4 cup of sugar free chocolate chips
1 Tbsp heavy cream
Instructions
Preheat your oven to 320 degrees and prepare your spring form pan.
Line the bottom of a 10” spring form pan with some parchment paper, then spray very well with some non stick spray.
Wrap the outside of the pan with aluminum foil and set aside.
This will prevent water from getting in the pan later during baking.
(See the tips below for details on this step.)
Separate your egg yolks and whites into separate bowls.
In a blender bowl add in your egg yolk, cream cheese, sour cream, 1/3 cup of sweetener, cocoa powder, heavy cream, and vanilla.
Mix thoroughly.
Next, add the egg whites and the remaining 2 Tbsp of sweetener to a mixing bowl and beat on medium to high with a whisk attachment until you have stiff peaks.
Once the whites are at the stiff peak stage, add 1/3 of the chocolate mixture into the egg whites and fold it in gently.
Continue this step until all of the chocolate mixture is incorporated.
Once all is mixed and there are no whites left showing, sprinkle in 1 tablespoon of the oat fiber and gentle fold it in.
Repeat this process for in the second tablespoon of oat fiber.
After your mixture is ready add the batter to your baking pan and place the pan into a larger baking pan for the water bath.
Carefully pour hot water around the sides of the pan until it reaches half way up.
Be careful not to get water in the mixture or to burn yourself.
Bake the cake for 1 hour and and test for doneness with a toothpick.
When it comes out clean it is ready.
If the toothpick comes out not bake for ten additional 5 minutes then test again.
The cheesecake will have a slight wobble in the center.
Once baked turn off the oven and carefully remove the cake from the water bath and place on a cooling rack to cool completely.
The cheesecake will deflate about and inch or so as it cools.
Once the cheesecake is cooled place it in the fridge for at least 2-3 hours.
Chilling it completely improves the texture and flavor of this cheesecake.
If you choose to make the additional whipped chocolate topping like shown in my pictures just add the whipping cream, sweetener, and cocoa to a mixing bowl and whip until stiff.
Serve a tablespoon or so on each slice or decorate the top as I did if serving family style.
For the chocolate drizzle simply melt 1/4 cup of sugar free chocolate chips and 1 Tbsp of heavy cream in a microwave then drizzle over the top of the cheesecake.
Note: This cheesecake is perfect plain or topped with the whipping cream and drizzle. If you want to keep the cheesecake lighter on carbs and avoid adding to much decadence just leave off the extra toppings. It is delicious both ways.
KEY FACTORS FOR RECIPE SUCCESS ARE:
1. Use room temperature ingredients. This is a very important step, so make plans and have the ingredients out on the counter at least a few hours before. It really helps with incorporating everything during mixing.
2. Separate the yolks and egg whites. The amazing texture of this cheesecakes is largely in part to the fact that you whip the egg whites to stiff peaks and gently fold in the cream cheese mixture. This makes it very light and fluffy and sets it apart from typical styles of cheesecake. No worries, the egg yolks get used also.
3. Use a flour alternative for texture. Don’t leave out the oat fiber! In traditional Japanese style cheesecake recipes, it calls for a small amount of flour added to the batter. This flour helps make that angel food cake-like texture. 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 works great!
4. Use a water bath when baking. This is a step that many may not be accustom to, but it is important in baking this cheesecake and getting it to cook evenly. It is important to avoid getting any water into your cheesecake batter, so make sure you use several sheets of foil to wrap your springform pan tightly to prevent the water getting it.
From: Keri Bucci @ www.mytableofthree.com/chocolate-japanese-cheesecake/
My Chocolate Japanese Cheesecake is a moist and fluffy cheesecake that is sure to satisfy a chocolate craving without all the sugar and carbs from the traditional version. It is so creamy and rich that just a little slice will be all you need. It is mouth-watering good!
Yield: 12 slices
Ingredients
5 large eggs, seperated
12 oz cream cheese, room temperature
1/2 cup sour cream
1/3 cup + 2 Tbsp THM Super Sweet or 1/2 cup + 2 Tbsp of Pyure
1/3 cup + 2 Tbsps unsweetened cocoa
1/2 cup of heavy cream or half and half
1 tsp pure vanilla
2 Tbsp of oat fiber
Optional Whipped Topping
1/2 cup heavy whipping cream
2 Tbsp of unsweetened cocoa powder
2 Tbsp of THM Super Sweet or 1/4 cup of Pyure
Optional Chocolate Drizzle
1/4 cup of sugar free chocolate chips
1 Tbsp heavy cream
Instructions
Preheat your oven to 320 degrees and prepare your spring form pan.
Line the bottom of a 10” spring form pan with some parchment paper, then spray very well with some non stick spray.
Wrap the outside of the pan with aluminum foil and set aside.
This will prevent water from getting in the pan later during baking.
(See the tips below for details on this step.)
Separate your egg yolks and whites into separate bowls.
In a blender bowl add in your egg yolk, cream cheese, sour cream, 1/3 cup of sweetener, cocoa powder, heavy cream, and vanilla.
Mix thoroughly.
Next, add the egg whites and the remaining 2 Tbsp of sweetener to a mixing bowl and beat on medium to high with a whisk attachment until you have stiff peaks.
Once the whites are at the stiff peak stage, add 1/3 of the chocolate mixture into the egg whites and fold it in gently.
Continue this step until all of the chocolate mixture is incorporated.
Once all is mixed and there are no whites left showing, sprinkle in 1 tablespoon of the oat fiber and gentle fold it in.
Repeat this process for in the second tablespoon of oat fiber.
After your mixture is ready add the batter to your baking pan and place the pan into a larger baking pan for the water bath.
Carefully pour hot water around the sides of the pan until it reaches half way up.
Be careful not to get water in the mixture or to burn yourself.
Bake the cake for 1 hour and and test for doneness with a toothpick.
When it comes out clean it is ready.
If the toothpick comes out not bake for ten additional 5 minutes then test again.
The cheesecake will have a slight wobble in the center.
Once baked turn off the oven and carefully remove the cake from the water bath and place on a cooling rack to cool completely.
The cheesecake will deflate about and inch or so as it cools.
Once the cheesecake is cooled place it in the fridge for at least 2-3 hours.
Chilling it completely improves the texture and flavor of this cheesecake.
If you choose to make the additional whipped chocolate topping like shown in my pictures just add the whipping cream, sweetener, and cocoa to a mixing bowl and whip until stiff.
Serve a tablespoon or so on each slice or decorate the top as I did if serving family style.
For the chocolate drizzle simply melt 1/4 cup of sugar free chocolate chips and 1 Tbsp of heavy cream in a microwave then drizzle over the top of the cheesecake.
Note: This cheesecake is perfect plain or topped with the whipping cream and drizzle. If you want to keep the cheesecake lighter on carbs and avoid adding to much decadence just leave off the extra toppings. It is delicious both ways.
KEY FACTORS FOR RECIPE SUCCESS ARE:
1. Use room temperature ingredients. This is a very important step, so make plans and have the ingredients out on the counter at least a few hours before. It really helps with incorporating everything during mixing.
2. Separate the yolks and egg whites. The amazing texture of this cheesecakes is largely in part to the fact that you whip the egg whites to stiff peaks and gently fold in the cream cheese mixture. This makes it very light and fluffy and sets it apart from typical styles of cheesecake. No worries, the egg yolks get used also.
3. Use a flour alternative for texture. Don’t leave out the oat fiber! In traditional Japanese style cheesecake recipes, it calls for a small amount of flour added to the batter. This flour helps make that angel food cake-like texture. 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 works great!
4. Use a water bath when baking. This is a step that many may not be accustom to, but it is important in baking this cheesecake and getting it to cook evenly. It is important to avoid getting any water into your cheesecake batter, so make sure you use several sheets of foil to wrap your springform pan tightly to prevent the water getting it.
