KETO JAPANESE CHEESECAKE скачать в хорошем качестве

KETO JAPANESE CHEESECAKE

KETO JAPANESE CHEESECAKE You may have seen the video from Tasty - it went pretty viral. It was a recipe of a nice and jiggly Japanese cheesecake. It looked amazing and 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. 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. What you'll need (in order): 1 tbsp powdered sweetener 125g cream cheese 1 cup heavy cream 3 eggs, separated 1 tbsp vanilla extract 1/4 cup coconut flour 1/2 tbsp baking powder 1 tbsp vinegar 1/4 cup powdered sweetener raspberries (optional and not included in macros) Preheat the oven to 350. In a double broiler, melt the cream cheese and mix thoroughly with the cream and tbsp of powdered sweetener. Take it off the heat and wait about 5 minutes. Pour the cream cheese mixture into the egg yolks. Whisk until the yolks are combined into the liquid. Stir in your vanilla. Sift your coconut flour and baking powder into the cream cheese mix. Whisk until it has thickened, then set aside. In a clean bowl, beat your egg whites and vinegar until the whites are bubbly. Slowly add in your 1/4 cup of powdered sugar while you beat the whites to STIFF peaks. Slowly fold small portions of the egg whites into the cream cheese mixture. Once it's all mixed in, place into a cake dish that is either lined with parchment paper or greased. Place that cake dish into another larger cake dish and fill that with water. Make sure you do not get any water into the cake batter. (Ps. word of advice, do not use a spring form pan) Place in the oven and then immediately turn the heat down to 320. Bake for 40 minutes. (If you notice the top is browning quickly, place a piece of foil over the top of the cake pan.) After 40 minutes, turn the oven down to 300 and let it cook for an additional 30 minutes. Stick a toothpick in and if it comes out clean, you're ready! Turn the oven off and let it sit in the cool oven for 15 minutes. IT IS NORMAL FOR IT TO DEFLATE A BIT. Cool for 4 hours before serving. Top with more powdered sweetener and some fruit! This makes roughly 10 servings Nutritional Information (per serving) CALS: 163 FAT: 14.6 CARBS: 3 FIBRE: 1 PROTEIN: 3.6 What can you find on The Hungry Elephant's youtube? Recipes, recipes and more recipes. We LOVE to cook and we want to share them with YOU. From tasty treats to mouth-drooling appetizers to delicious one-course meals. We may have just started but we'll be bringing you TWO recipes a week.. Tuesday and Friday. So, follow along with us as we bring you the latest from our kitchen! Social media images Designed by Freepik http://www.freepik.com/free-vector/so... Don't forget to subscribe! For full recipes, just head to: www.thehungryelephant.ca Or follow us on social media: Twitter: @aHungryElephant Instagram: HungryElephant Facebook: www.facebook.com/aHungryElephant snapchat: @hungry_elephant