Light and Fluffy Japanese Cheesecake: A Weight Watchers Low Point Recipe
Japanese cheesecake, renowned for its airy texture and delicate flavor, is a delightful dessert that can be adapted to fit a Weight Watchers (WW) lifestyle. This version maintains the cake’s signature lightness while keeping the points low, making it a guilt-free treat.
Ingredients
For the Cheesecake Batter:
8 oz (225g) cream cheese (light or reduced-fat) – 8 WW points
1/2 cup (120ml) milk (low-fat or almond milk) – 2 WW points
1/4 cup (50g) granulated sugar (or a sugar substitute) – 4 WW points for sugar; 0 points for a substitute
3 large eggs (separated) – 4 WW points
1 tablespoon lemon juice – 0 WW points
1 teaspoon vanilla extract – 0 WW points
1/4 cup (30g) all-purpose flour (or almond flour for lower points) – 3 WW points
1/4 teaspoon salt – 0 WW points
1/4 teaspoon cream of tartar – 0 WW points
For Topping:
Powdered sugar (optional, for dusting) – 1 WW point per tablespoon
Total WW Points:
Using sugar: 22 points for the whole cake (about 2 points per slice for 12 slices)
Using sugar substitute: 16 points for the whole cake (about 1 point per slice for 12 slices)
Instructions
Step 1: Prepare the Baking Pan
Begin by preheating your oven to 320°F (160°C). Prepare an 8-inch (20 cm) round cake pan by greasing it lightly and lining the bottom with parchment paper. For a water bath, place the cake pan in a larger baking dish.
Step 2: Create the Cream Cheese Mixture
In a mixing bowl, combine the cream cheese and milk. Use an electric mixer on low speed to blend them until smooth and creamy. Be sure to scrape down the sides of the bowl to incorporate all ingredients fully.
Step 3: Add Sugar and Flavorings
Once the mixture is smooth, add the granulated sugar (or sugar substitute), egg yolks, lemon juice, and vanilla extract. Mix on low speed until everything is well combined. This will create a rich, flavorful base for your cheesecake.
Step 4: Incorporate Dry Ingredients
Sift the flour and salt into the cream cheese mixture. Gently fold the dry ingredients into the wet mixture using a spatula, taking care not to overmix. The goal is to maintain the lightness that characterizes Japanese cheesecake.
Step 5: Whip Egg Whites
In a separate clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add a pinch of sugar or sugar substitute to stabilize the egg whites and continue beating until stiff peaks form. This step is crucial for achieving the cake’s fluffy texture.
Step 6: Combine Mixtures
Gently fold the whipped egg whites into the cream cheese batter in three additions. Use a spatula to incorporate them delicately, ensuring you maintain as much air in the mixture as possible.
Step 7: Bake in Water Bath
Pour the batter into the prepared cake pan. Carefully place the pan into the larger baking dish filled with hot water (about halfway up the sides of the cake pan). This water bath will help regulate the baking temperature and prevent the cake from cracking.
Step 8: Baking Process
Bake in the preheated oven for approximately 55-70 minutes or until the cheesecake is set and a toothpick inserted into the center comes out clean. The top should be a light golden brown.
Step 9: Cooling
Once baked, turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for about 15-20 minutes. This gradual cooling process helps to prevent cracking.
Step 10: Refrigeration
After the cake has cooled slightly, remove it from the water bath and let it cool to room temperature. Once cooled, cover it with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This resting time enhances the flavor and texture.
Step 11: Serving
When ready to serve, carefully remove the cheesecake from the pan and peel off the parchment paper. For an elegant presentation, dust the top with powdered sugar if desired. Cut into slices and serve chilled.
Step 12: Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This cheesecake can also be frozen, though it is best enjoyed fresh.
Nutritional Information (per slice, 12 servings)
Calories: 120 (with sugar), 90 (with sugar substitute)
Fat: 6g
Carbohydrates: 8g (with sugar), 5g (with sugar substitute)
Fiber: 0g
Protein: 5g
Sugar: 3g (with sugar), 1g (with sugar substitute)
Useful Tips for Perfecting Your Cheesecake
Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for a smoother batter.
Whipping Egg Whites: Be careful not to overbeat the egg whites; they should be glossy and form stiff peaks.
Water Bath Care: Prevent water from seeping into the cake pan by wrapping the outside of the pan with aluminum foil.
Flavor Variations: Experiment with different extracts, such as almond or coconut, for a unique twist on the classic flavor.
Conclusion
This Light and Fluffy Japanese Cheesecake recipe is an excellent choice for anyone seeking a delicious, low-point dessert. With its airy texture and delightful flavor, this cheesecake is sure to impress friends and family while keeping your WW points in check. Enjoy this guilt-free indulgence that beautifully blends tradition with modern dietary needs!