Experimenting with Swerve Japanese Cheesecake

Recipes -

Experimenting with Swerve Japanese Cheesecake

So far January has been a successful month of exercise, I was really determined to have fun exercising.  I had to cancel my membership with Planet Fitness because it did not have group classes, so I switched to Anytime Fitness.  I still go to 24/7 family fitness but I also needed accessibility in Sterling.  I am proud to say I tried two new type of classes aerial yoga and pound class. Both left me sore and both super fun.  Does your body recover more quickly as you do more of these types of workout? At least it’s the kind of soreness that you can be proud of. Anyways,  if you want to try something new checkout Zenloft Studio.  As I embark on a healthier, more joyful lifestyle, I want to modify some of my favorite recipes, especially dessert.  I also had a harder time finding recipes that can make smaller quantity, like using a 6" round cake pan.  So I will share ones that I love and modified.   Here is my first one.

SWERVE JAPANESE CHEESECAKE

Recipe for Keto Condensed Milk 

Found this on Aaron's website, Fat for Weightloss. 

  • 60 g Butter 2 oz 
  • 60 g heavy whipping cream 
  • 1 teaspoon Erythritol 

Recipe for Condensed Milk Cheese Cake 

Pan: 

6" round spring form pan 

Ingredients: 

Cream Cheesecake 

160g Cream Cheese  

4 Egg Yolks  

1 Egg 

60g Condensed Milk (Aaron's Recipe) 

65g Plain Flour 

45g Hot Vegetable Oil 

3g Vanilla Extract  

Meringue (4 Egg Whites + 70g Swerve Granular Sweetener + 5g lemon juice) 

Cake Topping 

50g Apricot Jam 

10g Water 

Blueberries 

Sage Leaves 

 

Instructions: 

Preheat oven 300 Fahrenheit. Spray pan and cut out 4" parchment paper that will cover the entire 6" round pan. 

Heat Vegetable oil remove from stove top.  In first bowl, whisk cream cheese over double boiler. 

In second bowl, whisk egg yolks, plus the one egg, then add condensed milk.  In third bowl, shift flour onto hot vegetable oil and whisk together.  Combine all three bowls, and add vanilla extract. 

Make the meringue.  Add a spoonful of meringue to liquid mixture and stir in.  Fold in the remaining meringue. Pour into Pan. 

Bake for 30 mins for 300 Fahrenheit. Then turn down temperature to 230 Fahrenheit and bake for 80 - 90 minutes. Place on rack to cool for 10 minutes.  Remove from pan and flip onto serving plate. 

To make topping add water to apricot jam and heat for 20 seconds in microwave. Pour apricot mixture on cheesecake. Add blueberries and sage leaves to decorate cake. 

Recommendations

If you are interested in the Fat Daddio's springform pan I use and Swerve sweetener, click on the links below.