You may have seen the Japanese cheesecake video from Tasty – it went pretty viral. It looked amazing and I knew I had to try a delicious keto one.
One thing that I learned when making this is oven temperature is KEY to making this. Now my cheesecake isn’t perfect looks-wise.. It’s a bit cracked because my oven was TOO hot.. (My oven runs too hot). So make sure it’s set at the correct temperature otherwise it may crack like mine did. However, even if it does crack, it still tastes AHMAZING.
If you are using a spring form pan, I HIGHLY recommend wrapping the bottom of the cake in tin foil before you place it in the water bath. Otherwise the water will seep into the cake and the bottom will be soggy/not cook correctly.
The best thing about this was how easy it was to make. It takes a bit of time for sure but it is actually fairly straightforward.
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This Japanese cheesecake could not get any fluffier. It tastes amazing and has zero sugar and no gluten.