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I realize that when you start eating sugar-free, you tend to like things a bit less sweet than normal and so I didn’t need to add a lot of stevia because I found it was sweet enough.
JAPANESE COTTON CHEESECAKE:
Ingredients
- 3 eggs
- 200 g cream cheese 7oz**
- 1/2 cup blanched almond flour 60g
- 1/2 tsp baking powder
- 1/2 tsp stevia powder
- 1 cup blackberries optional, I used frozen berries that I microwaved for a minute
Instructions
- Preheat the oven to 160C/320F. Add some water, about 2cm, to a baking tray and put it in the oven on the bottom rack.
- Line the sides of an 18cm/7” spring form pan with a loose base. Wrap the outer bottom and sides of the pan with aluminum foil.
- Add the cream cheese to a microwave-safe bowl and microwave for 40 seconds or until soft.
- Separate the eggs, place the whites into a bowl and the yolks into the bowl with the cream cheese.
- Using a hand mixer, beat the egg whites for a minute and add 1/8 tsp of the stevia powder. Continue beating until stiff peaks form.
- Using the same mixer, beat the cream cheese and yolks for 2 minutes. Add 1/8 tsp of the stevia powder, the almond flour and the baking powder. Beat until combined. Pour the mixture through a sieve to make sure that there's no more "flour" bumps. Sift it until it's all transferred to a large bowl. (*This took me a good 5 minutes, just keep on scraping the batter until it comes out of the sieve)
- Add 1/3 of of the meringue to the cream cheese mixture and carefully fold it in. When incorporated, add the next 1/3 and carefully fold it in again. Add the last 1/3 of the meringue and fold GENTLY.
- Pour the cheesecake mixture inside the springform pan and place it in the preheated oven in the water bath. Bake for 40 minutes, decrease the temperature to 140C/285F and bake for 10 more minutes.
- Take the cheesecake out of the oven and let cool completely. When cooled, cut into 4 slices. Top the cheesecake with the berries.
mypcoskitchen.com
