Malt Chocolate Japanese Style Cheesecake (low Sugar and Fat)

1 cake
1 hr 30 min

Japanese style cheesecakes are crustless and incredibly light and fluffy. The trick to the fluffiness of this cake is whipping the egg whites separately and then folding it into the batter, this creates a lovely airy texture.


They are already healthier than most cheesecake, I have taken this further to create and even lighter version with lower sugar. To compensate for the less creamy taste, I added some malted milk powder for some richness and depth of flavour. I have also replaced most of the sugar with monk fruit sweetener. You can replace with stevia too if you like. I have been told by friends that they can't tell that this is a healthy version !

Malt Chocolate Japanese Style Cheesecake (low Sugar and Fat)

Recipe details

  • 1  cake
  • Prep time: 20 Minutes Cook time: 70 Minutes Total time: 1 hr 30 min
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Ingredients


  • 60 g vegetable oil (or melted butter but oil will make your cake lighter)
  • 250 g Light cream cheese
  • 150 g low fat greek yogurt
  • 70 g monk fruit sweetener
  • 6 egg yolks
  • 6 egg whites
  • 40 g caster sugar (for egg whites)
  • 1/2 teaspoon of white vinegar or lemon juice or cream of tartar
  • 80 g self raising cake flour (or just normal cake flour with 1/2 tsp baking powder)
  • 2 tbsp cocoa powder
  • 1 tbsp malted milk powder
  • A pinch of salt

Instructions


Grease and line a 9 inch spring form cake tin.
Preheat oven to 160 degree celsius or 320 F.
In a sauce pan over low to medium heat, combine Olive oil spread, cream cheese, yogurt and sweetener, stir until everything is fully incorporated.
Set aside to cool for 10 minutes
Add egg yolks and whisk until fully combined.
Sift in cake flour, cocoa powder, malted milk powder and salt.
Whisk until thoroughly incorporated. Set aside.
Using a stand mixer or electric hand whisks, beat the egg whites until foamy.
Add in sugar and the acid (vinegar, lemon juice or cream of tartar).
Keep beating until stiff peaks form.
Using a wooden spoon or spatula fold the whipped egg whites very gently into the rest of the batter using the under and over motion. Be careful not to deflate the bubbles. Be VERY gentle. I find it useful to fold it in 1/3 at a time.
Pour the batter into prepared tin.
Wrap the bottom of the tin with aluminium foil. Tap the cake tin on the counter a few times to get rid of air bubbles
Place the cake tin in a roasting tray and fill with water until about 1 inch deep.
Bake for about 1 hr 10 minutes until top is golden and skewer comes out clean.
Cool inside the oven with the oven door open for about 30 minutes before taking it out to reduce shrinkage.
Chill completely in the refrigerator for a couple of hours or ideally overnight before serving.

Tips

  • When folding egg whites Be careful not to deflate the bubbles. Be VERY gentle. I find it useful to fold it in 1/3 at a time.
  • Cool inside the oven with the oven door open for about 30 minutes before taking it out to reduce shrinkage.
  • Chill completely in the refrigerator for a couple of hours or ideally overnight before serving.

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