A low carb and keto-friendly version of Japanese souffle cheesecake that is just 3 ingredients. This cake is easy to make, and has a fluffy, light texture.
What is Japanese Cheesecake?
Japanese cheesecake is lighter than traditional American cheesecake. It has a souffle-like texture created from folding in whipped egg whites to the cream cheese batter.
Traditional Japanese Cheesecake can be difficult to make. However, a few years ago I found a recipe for a shortcut 3 ingredient Japanese cheesecake which tastes just as good as the original.
Ingredients for Keto Japanese Cheesecake
This 3 ingredient cheesecake uses white chocolate, eggs and cream cheese. That’s it!
This cheesecake uses a sugar-free white chocolate. You want to choose a creamy, sweet sugar-free white chocolate. I used Chocolat Stella Swiss White Chocolate. It is creamy and delicious and has specks of vanilla bean throughout which adds a nice hint of vanilla to the cake. If you can’t find sugar free white chocolate, you can try my Chocolate Keto Japanese Cheesecake.
How to Make 3 Ingredient Japanese Cheesecake
- First, eggs need to be separated. Egg whites are then whipped to stiff peaks. Once whipped, store them in the fridge until ready to use.
- The chocolate is melted down on the stovetop in a double boiler.
- Then the cream cheese is mixed in until the batter is smooth. It will be quite thick.
- The cream cheese mixture is then removed from the stove. Egg yolks are added, one by one and mixed into the batter.
- Finally, the whipped egg whites are gently folded in, in three batches.
- The batter is then poured into an 8-inch cake pan lined with parchment paper. It is baked in a water bath in the oven.
3 Ingredient Keto Japanese Cheesecake
- 6 large eggs whites and yolks separated
- 8 oz full fat cream cheese (Philadelphia brand preferred) softened to room temperature
- 8 oz sugar free white chocolate
- Create a water bath by placing a large baking pan into the lower half of your oven and filling it with 1/2 inch water. Preheat your oven to 340°F.
- Grease the sides and bottom of a 8 x 4 inch round cake pan. Line the bottom and sides with parchment paper. Set aside.
- Add egg whites to stand mixer and whisk on high speed until stiff peaks form. When you lift your beater, the egg whites should form stiff peaks that do not bend or flop over. See photo above for reference. Place bowl of whisked egg whites into fridge until ready to use.aper. Set aside.
- Melt chocolate in a double boiler over low heat. Use a spatula to smooth out the melted chocolate.
- Add softened cream cheese and stir with spatula until cream cheese is evenly blended into the chocolate. The batter will be very thick. Remove bowl with cream cheese mixture from heat. Allow it to cool just a few minutes so that the chocolate mixture is warm but not hot so that it doesn't cook the eggs about to be added in.
- Add in the egg yolk,whisking after each addition. Whisk until batter is smooth.
- Add in 1/3 of the egg whites and gently fold into batter. Repeat with another 1/3 and then finally the remaining 1/3. Be careful not to mix too hard otherwise you will break down the egg whites too much.
- Pour cake into prepared cake pan. Lift the cake pan up about three inches from the counter and drop once onto counter to remove air pockets.
- Place the cake directly into the water bath and cook for 25 minutes at 340°F. Then lower the temperature to 320°F and cook for an additional 30 minutes. Turn off the oven but keep the door closed. Let the cake continue to cook for 25 minutes with the oven off.
- Cake should be very puffy, rising to almost the top of the cake pan after the second bake. However during the final bake with the oven off, the cake will sink down 1-2 inches. This is normal.
- To remove the cake, gently tip the cakepan upside down until the cake comes out. Then flip the cake over and place onto plate. Let cake cool at least 1 hour before serving. Dust cake with powdered Swerve or other powdered sugar substitute.
- If you eat the cake at room temperature the same day it is baked, it will be very light and fluffy with a souffle-like texture.. If you put the cake in the fridge overnight, the texture will become more dense but it will also have a stronger cream cheese flavor and be more similar to regular cheesecake.
- Make sure to whip the egg whites to stiff peaks as shown in the photo in the post. Also make sure to store the whipped egg whites in the fridge while you make the rest of the batter, otherwise it will start to melt and break down.
- I this 8 x 4 inch round cake pan*
- I also purchased 8 inch parchment rounds.*
- I used Chocolate Stella sugar free white chocolate.*
- If you are living in the US, I highly recommend using Philadelphia brand cream cheese. The other cream cheese brands I've used don't mix as smoothly and always have little lumps even when melted down.
- To decorate the cake, I recommend dusting with powdered Swerve*
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Estimated Nutrition Information does not include carbs from erythritol
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.