Cheesecake (Diabetic-Friendly & Fluffy)

By Muhammad Faizan

Sugar-Free Japanese Cheesecake (Diabetic-Friendly & Fluffy)

Description

This cheesecake is soft, jiggly, and perfectly balanced — like eating a cheesecake-flavored cloud. It’s made without refined sugar, using cream cheese and eggs for richness, and natural sweeteners for sweetness. A healthier, low-carb alternative to classic cheesecake!

Ingredients

Base Mixture

  • 250 g (9 oz) cream cheese (softened)

  • 3 large eggs (separated)

  • ¼ cup unsalted butter (softened)

  • ½ cup milk (warm)

  • ½ cup erythritol, monk fruit, or stevia blend (adjust to taste)

  • 2 tsp lemon juice

  • 1 tsp vanilla extract

Dry Ingredients

  • ¼ cup almond flour (or cake flour for a fluffier texture)

  • 1 tbsp cornstarch (optional, helps structure)

For Dusting

  • 1 tbsp powdered erythritol or monk fruit sweetener

Instructions

Step 1: Preheat & Prepare

  • Preheat oven to 160°C (320°F).

  • Line the bottom and sides of an 8-inch round cake pan with parchment paper.

  • Wrap the pan bottom in foil (for water bath protection).

Step 2: Make the Batter

  1. In a bowl, melt cream cheese, butter, and milk together until smooth (you can use a double boiler or microwave in short bursts).

  2. Add egg yolks, lemon juice, vanilla, and your sweetener. Mix until creamy.

  3. Sift in almond flour and cornstarch. Whisk gently until no lumps remain.

Step 3: Make the Meringue

  1. Beat egg whites with a pinch of salt until foamy.

  2. Gradually add a little more sweetener (1–2 tbsp) and beat until soft peaks form (not stiff).

Step 4: Combine

  • Gently fold ⅓ of the meringue into the batter to lighten it, then fold in the rest carefully until smooth and fluffy.

Step 5: Bake in a Water Bath

  1. Pour batter into the prepared pan.

  2. Place the pan inside a larger baking dish and pour hot water halfway up the sides.

  3. Bake at 160°C (320°F) for 25 minutes, then reduce to 150°C (300°F) and bake another 40 minutes.

  4. Turn off the oven, leave the door slightly open, and let the cake rest for 10–15 minutes to prevent collapsing.

Step 6: Serve

  • Cool completely, then dust with powdered sweetener before serving.

  • Store in the fridge for up to 5 days.

Tips for Success

  • Don’t overbeat the meringue — soft peaks are ideal for a smooth texture.

  • Always use room temperature ingredients for even mixing.

  • Bake slowly and gently — the water bath ensures that creamy, fluffy texture.

  • If using almond flour, texture will be slightly denser but still soft.

Nutritional Info (per slice, based on 10 servings)

Nutrient Amount
Calories 120 kcal
Fat 9 g
Protein 6 g
Carbohydrates 3 g
Sugars 0.8 g
Fiber 0.5 g

(Values vary depending on ingredients and sweetener used.)

Health Benefits

  • Diabetic-friendly: Uses zero-calorie natural sweeteners.

  • Low-carb: Great for keto and diabetic diets.

  • High in protein & calcium: From eggs and cream cheese.

  • Light & easy to digest: Less sugar, less fat, and no crust.

Q&A

Q1: Can I use Greek yogurt instead of cream cheese?
👉 Yes! Use equal amounts of strained Greek yogurt for a lighter version.

Q2: Can I skip the water bath?
👉 It’s possible, but the cake may crack or be less moist. The water bath ensures even cooking.

Q3: Can I make it dairy-free?
👉 Substitute cream cheese with vegan cream cheese and butter with coconut oil.

Q4: How do I keep it fluffy?
👉 Don’t overmix after adding the meringue, and cool it gradually in the oven.

Q5: Can I freeze it?
👉 Yes! Wrap slices individually and freeze up to 2 months.

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