I wasn’t very used to using sugar substitute at first and thought it tasted different from real sugar, like drinking sugar free cola for the first time.
The recipe in the book is for 4 4 inch servings, I halved all the ingredients to make a 6 inch serving. It’s not really easy to work with too few ingredients after halving, it’s much easier to make two 6″ or one 9″ according to the original recipe. I posted the original recipe, those who know Japanese will look directly at the original recipe.
6 inch cake mold
Egg smacks (the smaller the better)
A basin (heat-resistant glass preferable)
Basin B (clean, free of water and oil)
|55g (about 3 egg yolks)|
Erythritol liquid (optional)
Low gluten flour (sifted)
C basin (whisking bowl)
|85 g ()|
Directions for Ketogenic Japanese Souffle Cheesecake / Erythritol Light Cheesecake 6 inch
Offer the original formula
Grease the inside of a baking pan with a little butter and line with baking parchment. Cover the outside of the mould with tin foil. Preheat oven to 170 degrees Celsius. (340 degrees Fahrenheit)
Prepare three basins, A, B and C from left to right.
In tub A, mix the cream cheese and cream across 45 degrees Celsius of warm water with egg whisk.
Mix until all the lumps of cream cheese are gone and the mixture is thick and flowing. (Please have a small egg whisk handy, this big one is too much work to handle.)
B bowl of egg yolks and erythritol granules and liquid beat well with a whisk. (I only added the granules, I didn’t get the liquid)
Sift in the low gluten flour and mix well with a spatula.
Add the whipped cream mixture from bowl A to bowl B and mix well.
Beat the egg whites and erythritol granules to a wet foam. Just add them all at once, no need to lower the sugar three times. (We recommend using a manual whisk, the chef’s machine is too fast, I was lazy with the chef’s machine turned around the egg whites over-whisked, cry. I took a chance with this one when I thought it would be a waste of 3 eggs to re-whip a pot.)
The picture in the book shows you the state of the wet foam. (This isn’t chiffonade, don’t beat it to dry foam. I overbeat the cake slightly and it cracks a little.)
Mix the whipped egg whites into the B bowl in three batches. Mix with a spatula against the bottom of the basin.
Place in mold.
Place a towel on a baking tray to prevent slippage, place the cake in the mould and pour in 1 inch of boiling water. Bake in the oven. Bake at 170 degrees for 20 minutes at 6 inches, lower the temperature to 160 degrees for 7 minutes. 4″: Bake at 170 degrees for 15 minutes, lower the temperature to 160 degrees for 5 minutes. A toothpick pricked in and it comes out clean is done baking.
After baking, unmold and let cool, it’s even better refrigerated. The egg whites were a little cracked from overbeating.