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Low WW Points Japanese Cotton Cheesecake Recipe

Introduction

If you’re looking for a delicious, low WW Points dessert that doesn’t compromise on taste, this Low WW Points Japanese Cotton Cheesecake is the perfect solution. This light and fluffy cheesecake is a Japanese favorite, known for its airy texture and melt-in-your-mouth softness. The best part? Each serving of this cheesecake is just 2 WW points, making it a guilt-free indulgence for anyone following the Weight Watchers program or a low-calorie diet.

This recipe uses clever substitutions like Swerve (a natural sugar substitute) and unsweetened applesauce instead of butter to reduce the points while still keeping the flavors rich and satisfying. The cheesecake is made using a traditional water bath technique, which ensures it bakes evenly and retains its delicate texture.

Whether you’re serving it after a family dinner or making it for a special occasion, this Low WW Points Japanese Cotton Cheesecake will impress everyone with its fluffy, delicate texture and delightful sweetness—all while staying within your WW goals.

Ingredients (Makes 12 Servings)

For the Crust:

  • 1 cup Reduced-Sugar Graham Cracker Crumbs (about 3 WW points for 1 cup)
  • Alternative: Use low-calorie graham cracker crumbs for an even lower point version.
  • 1/4 cup Swerve Powdered Sugar Substitute (0 WW points)
  • Note: Swerve is a natural sugar substitute that provides sweetness without adding calories or carbs. It’s ideal for weight-conscious baking and keeps the dessert free of artificial sweeteners.
  • 1/4 cup Unsweetened Applesauce (0 WW points)
  • Alternative: You can also use light butter or a healthy oil substitute, like coconut oil, if you prefer a different flavor.

For the Filling:

  • 3 Large Eggs (0 WW points)
  • Note: The eggs are separated into yolks and whites, which helps create the airy, fluffy texture characteristic of Japanese cotton cheesecake.
  • 1/2 cup Swerve Granulated Sugar Substitute (0 WW points)
  • Alternative: Stevia or Monk Fruit Sweetener can also be used to lower the carb count and keep the sugar content minimal.
  • 1/4 cup Cornstarch (2 WW points)
  • Note: Cornstarch helps to stabilize the batter and create a smooth, creamy texture without using flour or high-carb ingredients.
  • 1/4 teaspoon Salt (0 WW points)
  • Note: A small amount of salt balances the sweetness and enhances the overall flavor of the cheesecake.
  • 1/2 cup Unsweetened Almond Milk (0 WW points)
  • Alternative: Use another low-carb milk alternative such as coconut milk or cashew milk.
  • 1/4 cup Lemon Juice (0 WW points)
  • Note: Lemon juice helps to add a refreshing tang and enhances the overall flavor profile of the cheesecake.

Detailed Instructions

Step 1: Prepare the Crust

  1. Combine Dry Ingredients: In a medium mixing bowl, combine the reduced-sugar graham cracker crumbs, Swerve powdered sugar, and unsweetened applesauce. Use a spoon or spatula to stir until the ingredients are well combined. The applesauce should act as the binding agent, giving the crust a slightly moist yet crumbly texture.
  2. Press into the Pan: Take a 9-inch springform pan and press the crust mixture into the bottom, ensuring it is evenly distributed. Use the back of a spoon or your fingers to press it down firmly so that it holds together during baking. The crust should be about 1/4 inch thick. Set the pan aside to prepare the filling.

Step 2: Prepare the Filling

  1. Preheat the Oven: Set your oven to 325°F (165°C) to preheat while you work on the filling. A moderate temperature ensures that the cheesecake bakes slowly and evenly, preventing cracks.
  2. Whisk the Egg Yolks and Sweetener: In a large bowl, whisk together the egg yolks and Swerve granulated sugar substitute until the mixture turns pale and fluffy. This step incorporates air into the eggs, which is crucial for creating the light, cotton-like texture of the cheesecake.
  3. Add Dry Ingredients: Gradually whisk in the cornstarch and salt into the egg mixture, ensuring there are no lumps. The cornstarch will thicken the batter and give it structure without the need for flour.
  4. Incorporate Wet Ingredients: Slowly pour in the unsweetened almond milk and lemon juice, continuing to whisk constantly. The goal is to achieve a smooth, silky consistency without any clumps. The lemon juice will add a slight tang and help balance the sweetness from the sugar substitute.

Step 3: Whip the Egg Whites

  1. Whip the Egg Whites: In a separate clean bowl, beat the egg whites with an electric mixer until stiff peaks form. This is a critical step in achieving the fluffy texture of Japanese cotton cheesecake. The air bubbles created during this process will give the cake its signature lightness.
  2. Fold in the Egg Whites: Once the egg whites are whipped, carefully fold them into the egg yolk mixture in three additions. Use a gentle folding motion to avoid deflating the egg whites too much. This step is essential for creating the airy, cloud-like texture that is characteristic of Japanese cheesecakes.

Step 4: Assemble and Bake

  1. Assemble the Cheesecake: Once the filling is fully mixed, pour it gently into the prepared crust. Smooth the top with a spatula, ensuring that it is evenly spread. If you like, you can use a toothpick or fork to make a few swirls on the top for a decorative finish.
  2. Create a Water Bath: Wrap the bottom of the springform pan tightly with aluminum foil to prevent water from seeping into the cheesecake while baking. Place the pan into a larger baking dish, and carefully pour hot water into the outer pan, filling it to about halfway up the side of the springform pan. This water bath will help the cheesecake cook evenly and keep it moist, which is key to avoiding cracks.
  3. Bake the Cheesecake: Place the pan into the preheated oven and bake for 60-70 minutes. The cheesecake should be set but still jiggle slightly in the center. If the top begins to brown too quickly, cover it loosely with aluminum foil. You can also test doneness by gently tapping the side of the pan—it should wobble slightly but not be runny.

Step 5: Cool and Refrigerate

  1. Cool the Cheesecake: After baking, turn off the oven and let the cheesecake cool in the oven with the door ajar for about 30 minutes. This gradual cooling helps prevent cracking.
  2. Chill the Cheesecake: Once cooled to room temperature, remove the cheesecake from the water bath and refrigerate for at least 4 hours, but preferably overnight. This allows the cheesecake to set fully and enhances its delicate texture.
  3. Remove from Pan: Before serving, carefully run a knife around the edges of the cheesecake to loosen it from the sides of the springform pan. Remove the sides of the pan, and place the cheesecake on a serving platter.

Serving Suggestions

  1. Serve with Toppings: For a final touch, top your cheesecake with fresh berries, a light dusting of powdered Swerve, or a drizzle of sugar-free chocolate sauce. These toppings add a pop of color and flavor without adding many WW points.
  2. Slice and Enjoy: Slice the cheesecake into 12 even pieces. Each slice is just 2 WW points, making it a perfect treat to enjoy without derailing your WW goals. You can also freeze any leftovers for a quick, low-point dessert option later.

Nutritional Information (Per Serving, Makes 12 Servings)

Calories: 110 kcal
Total Fat: 7g

  • Saturated Fat: 1g
    Carbohydrates: 10g
  • Fiber: 2g
  • Net Carbs: 8g
    Protein: 4g
    Cholesterol: 35mg
    Sodium: 125mg
    Potassium: 110mg
    Vitamin A: 4% DV
    Calcium: 6% DV
    Iron: 4% DV

WW Points Breakdown (Per Serving)

  • Blue Plan: 2 WW points
  • Green Plan: 3 WW points
  • Purple Plan: 2 WW points

Additional Tips and Variations

  1. Sugar-Free Option: You can use Stevia or Monk Fruit Sweetener instead of Swerve to keep the sweetness low without affecting the texture. Just be mindful of the sweetness level when substituting.
  2. Dairy-Free Option: For a dairy-free version, simply use coconut milk