Large roasting pan (for water bath)
Electric mixer
Spatulas
Whisk
Instructions:
Prepare the Pan: Grease and flour your 8-inch springform pan. Line the bottom with parchment paper. For easy removal and to prevent water from seeping in during the water bath, wrap the outside of the pan securely with 2-3 layers of aluminum foil. Preheat your oven to 325°F (160°C).
Make the Cheese Base:
In a heatproof bowl set over a pot of simmering water (double boiler), combine the softened light cream cheese, unsweetened almond milk (or skim milk), and butter. Whisk constantly until the mixture is smooth and fully combined. Remove from heat.
Whisk in the egg yolks one at a time until fully incorporated.
Sift in the flour and cornstarch into the mixture. Whisk until smooth and no lumps remain. Stir in the vanilla extract and a pinch of salt. Set aside.
Whip the Meringue:
In a very clean, dry bowl (preferably glass or metal), add the egg whites and cream of tartar (if using).
Using an electric mixer, start whipping the egg whites on medium speed until foamy.
Gradually add the erythritol (or sugar substitute) a little at a time while continuing to whip.
Increase the speed to high and whip until you achieve glossy, soft peaks. The to meringue should hold its shape but still be pliable. Do not over-whip to stiff peaks, as this can make the cake dry.
Combine the Batters:
Add about one-third of the meringue to the cheese base mixture. Gently fold it in with a spatula to lighten the batter.
Add the remaining meringue in two additions, gently folding until just combined. Be careful not to deflate the meringue; this is key to the soufflé texture. Overmixing will result in a dense cake.
Bake with Water Bath:
Pour the batter into the prepared springform pan. Gently tap the pan on the counter a few times to release any large air bubbles.
Place the springform pan into the larger roasting pan. Carefully pour boiling water into the roasting pan until it comes about 1 inch up the sides of the springform pan.
Carefully transfer the roasting pan to the preheated oven.
Bake for 60-70 minutes, or until the top is golden brown and the cake is set but still slightly wobbly in the center. An inserted skewer should come out with moist crumbs.
Cooling and Serving:
Once baked, turn off the oven and prop the oven door open slightly with a wooden spoon. Let the cheesecake cool in the oven for about 30-60 minutes. This slow cooling helps prevent the cake from deflating too much.
Remove the cake from the oven and the water bath. Carefully remove the aluminum foil. Let it cool completely on a wire rack before refrigerating for at least 2-3 hours (preferably overnight) to firm up.
Once chilled, carefully run a thin knife around the edge of the pan before releasing the springform.
Dust with powdered erythritol before serving, if desired.
Weight Watchers Point Considerations (Estimate):
Light Cream Cheese: Significantly lower in points than full-fat.
Unsweetened Almond Milk/Skim Milk: Very low or zero points.
Erythritol/Sugar Substitute: Zero points.
Butter: This is where some points will come from. Using a good quality light butter or a smaller amount if you can adjust, helps.
Flour & Cornstarch: These will contribute points.
Eggs: Points depend on the plan, but generally moderate.
To get accurate points for your specific cake, you would need to input all the exact ingredients and their quantities into your WW app and divide by the number of servings. For example, if the entire cake comes out to 30 points and you cut 10 slices, each slice would be 3 points.
Enjoy your light and airy Japanese Soufflé Cheesecake
What You’ll Need:
How to Make Them:
Bonus Tip:
Carnivore Fluffy Pancakes
Ingredients (Base Version):
Servings:
Notes:
Nutritional Info (per serving, approx. 3–4 pancakes):
Carnivore Health Benefits:
Q&A:
