The Japanese cheesecake in a fluffier and softer version of the traditional cheesecake. It's delicious and in these small, muffin size portions you can include them in your diet for only 145 calories.
Ingredients
- 7oz (200g) cream cheese
- 2 tbsp. (30g) butter, melted
- 2 egg yolks
- 2 egg whites
- 1 tbsp. (15g) sugar
- 1 tbsp. (8g) cornstarch
- 1/2 cup (100ml) skim milk
- 2.5 tbsp. sugar
Instructions
- Line 9 muffin tins with muffin paper liners. Preheat the oven to 350°F (180°C). Microwave the cream cheese in small intervals, just until soft.
- Mix the cream cheese and melted butter.
- In a different bowl, combine egg yolks and 1 tbsp. sugar. Mix in cornstarch.
- Heat the milk to a boil. Add 3 of milk to the yolks while mixing constantly.
- Add the remaining milk slowly and mix constantly.
- Place the egg yolk mixture on a double boiler. Mix constantly until it thickens.
- Add the egg yolk mixture to the cream cheese.
- Beat the egg whites until you reach firm peaks. While beating the whites mix in the sugar in small additions.
- Fold 1/4 of the egg whites into the cream cheese mixture.
- Fold in the rest of the whites.
- Fill the paper liners with the batter.
- Place the muffin tins in a baking tray. Fill the tray with 1 cm of water.
- Bake in the oven for 15 minutes. Lower the temperature to 320°F (160°C) and bake another 25 minutes. Then turn off the oven and let the cheesecake in there for another 40 minutes to an hour.
- Remove from tins and let cool completely in a wire rack.
- Refrigerate. As with regular cheesecake, it tastes better on the second day.
Yields: 9 servings
Nutritional Info (per serving): 145cal, 8g carbs, 6g sugar, 12g fat, 3.5g protein
The content above has been modified from its original posting on Easy Low Calorie Desserts.
