Japanese Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 large Egg, fresh, whole, raw 2.5 serving Asher's, Sugar Free Dark Chocolate Bar, 1 bar (1.65oz) 120 grams Low fat cream cheese 5 gram(s) Biona Organic Coconut Palm Sugar per 100g (by SLAM_X)
Separate the yolks. Keep the egg whites in your fridge. Next, preheat your oven to 170 degrees Celsius. Melt your chocolate. Hot steam is perfect for that purpose. Let it cool, and add in 120 grams of unsalted cream cheese. Stir in the egg yolks. Take the whites out of your fridge and whisk them until you get pointing spikes.
Combine everything together.
Transfer the mixture into a baking pan (15 cm in diameter). Tap it several times to eliminate any air bubbles.
Place the pan in a larger pan that you have filled with hot water. Bake your cheesecake for 15 minutes at 170 degrees, and 15 minutes at 160 degres. Turn off the heat and let it rest for additional 15 minutes.
After your cheesecake has completely cooled, sprinkle over some powdered coconut sugar.
Serving Size: makes 6 servings
Combine everything together.
Transfer the mixture into a baking pan (15 cm in diameter). Tap it several times to eliminate any air bubbles.
Place the pan in a larger pan that you have filled with hot water. Bake your cheesecake for 15 minutes at 170 degrees, and 15 minutes at 160 degres. Turn off the heat and let it rest for additional 15 minutes.
After your cheesecake has completely cooled, sprinkle over some powdered coconut sugar.
Serving Size: makes 6 servings
Nutritional Info Amount Per Serving
- Calories: 181.3
- Total Fat: 13.0 g
- Cholesterol: 104.2 mg
- Sodium: 100.7 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 1.2 g
- Protein: 6.5 g
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