Weight Watchers Japanese Cheesecake

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A Japanese cheesecake is characterized by a light and airy texture. It is a cross between a soufflé and a cheesecake and is much lighter than the traditional cheesecake. The same soft, cloud-like texture of this Weight Watchers Japanese Cheesecake is prepared more lightly to fit into your plan. The lower sugar level and low fat content make it a guilt-free treat that you can have without leaving your goals. The cake is not too sweet, smooth, and melts in your mouth. Serve it plain or sprinkled with powdered sugar. Weight Watchers Japanese Cheesecake is also good with fresh fruit such as strawberries or blueberries.

STATS

  • Diet: Weight Watchers Friendly
  • Course: Dessert
  • Cuisine: Japanese
  • Prep time: 20 minutes
  • Cook time: 1 hour
  • Total time: 1 hour 20 minutes
  • Serving size: 1 slice
  • Yield: 10 slices
  • Difficulty: Medium
  • Cooking method: Baking

EQUIPMENT

  • Mixing bowls
  • Electric hand mixer or stand mixer
  • Whisk
  • Spatula Spring form pan (8-inch)
  • Parchment paper
  • Baking tray for water bath
  • Oven

INGREDIENTS

  • Six ounces (170 grams) softened low-fat cream cheese, divided into four large eggs
  • Four tablespoons of non-fat plain
  • Greek yogurt Three tablespoons granulated sugar substitute
  • Two tablespoons of all-purpose flour
  • Two tablespoons of cornstarch
  • One teaspoon vanilla extract
  • Two tablespoons of skim milk
  • One teaspoon of lemon juice A pinch of salt

INGREDIENT NOTES

Eggs:

  • The eggs provide the cake with its light airiness and fluff. Separate them, and whip the whites.

Low-fat cream cheese:

  • Retains the original creamy cheesecake taste with reduced calories and fat.

Greek yogurt:

  • Adds smoothness and tang. It lightens the texture and substitutes thick cream.

Sugar substitute:

  • A calorie-friendly sweetener. It makes the dessert light and not too sweet.

Flour and cornstarch:

  • Help shape the structure of the cake so it retains its form but stays tender.

Skim milk:

  • Helps to keep the batter light. A splash also makes the texture less rigid.

Lemon juice:

  • Lightens the taste and balances richness.

Salt:

  • A pinch improves sweetness and balance.

INSTRUCTIONS

  1. Set the oven temperature to 325°F (160°C).
  2. Cover the pan’s exterior with foil to stop water from leaking in.
  3. Mix the eggs into two bowls.
  4. Keep the whites in a dry, clean bowl for later.
  5. Blend the cream cheese till it smooth in a large bowl.
  6. Add half of the sugar substitute, Greek yogurt, milk, lemon juice, and vanilla.
  7. Blend until smooth. Add cornstarch and flour. Beat until fully incorporated.
  8. Put the egg yolks in one at a time, mixing completely.
  9. The batter need to be silky. In a basin, beat the egg whites with the salt.
  10. The remaining replacement sugar should be added slowly till stiff peaks form.
  11. In three additions, fold the well-beaten egg whites into the beaten cream cheese mixture.
  12. Use gentle strokes with a spatula to keep the batter airy.
  13. Fill the prepared pan with batter. In a bigger baking tray, place the pan.
  14. Fill the tray with boiling water till the spring form pan is halfway up.
  15. Bake for 55 to 60 minutes, or until the center is set but still a little jiggly and the top is lightly browned. Now switch off the oven.
  16. Keep the door open only slightly and let the cheesecake cool like this for fifteen minutes.
  17. Remove from the oven, let it cool completely at room temperature, then refrigerate for at least 3 hours before slicing.

TIPS

  • Never overmix the batter after adding egg whites.
  • This keeps the cake airy. Use room-temperature ingredients for smooth blending.
  • The water bath is essential; it prevents cracks and keeps the cake moist.
  • Before serving, top with fresh berries or dust with sugar-free powdered sugar.

STORAGE INFORMATION

Fridge:

  • Keep leftovers in a sealed jar in the cooler for 4 days.

Freezer:

  • Wrap slices tightly in plastic wrap, then place in a freezer bag. Freeze for at least 1 month. stir in the fridge for a full night before serving.

FAQS

Can I make this without a water bath?

  • Probably, but the cake may be denser and cracks may appear. The water bath helps keep it light.

Is it okay to use full-fat cream cheese?

  • Yes, but you’ll gain points for it. It’s suitable for Weight Watchers because it contains low-fat cream cheese.

Is it feasible to substitute sour cream for Greek yogurt?

  • Yes, but non-fat Greek yogurt is lighter and higher in protein.

NUTRITIONAL INFORMATION

Calories: 95
Protein: 7 g
Carbohydrates: 8 g
Dietary Fiber: 0 g
Fat: 4 g
Calcium: 6% DV
Iron: 2% DV
For Weight Watchers Japanese Cheesecake, each serving is just 2 Weight Watchers points.