Four-ingredient, flourless cheesecake that can never go wrong :)
💡Before starting to beat the egg whites, make sure the oven is pre-heated to the desired temperature, and line your cake pan with parchment paper.
💡I strongly recommend the use of an oven thermometer for accurate temperature control.
💡Although it's enticing to watch the wiggle jiggle of the cake, it has the best texture when chilled.
Ingredients:
200g cream cheese
30g heavy whipping cream
3 eggs
60g erythritol
Instructions:
1. Preheat the oven to 180°C (if you use erythritol/monkfruit sweetener), or 150°C (if you use allulose).
2. Boil water in a saucepot to make a hot water bath. Soften cream cheese chunks.
3. Incorporate heavy whipping cream and egg yolks into softened cream cheese. Mix well until no lumps.
4. Line cake pan with parchment paper.
5. Beat egg whites to soft peaks, adding erythritol/sweentener of your choice in three times.
6. Incorporate meringue into cream cheese mixture in three times. Cut and fold gently to avoid deflating the meringue.
7. Pour batter into cake pan. Wrap cake pan with three layers of aluminium foil if it has a loose bottom.
8. Bake the cake in a warm water bath for 15mins at 180°C + 60mins at 110°C (for erythritol/monkfruit sweentener), OR 15mins at 150°C + 60mins at 110°C (for allulose).
After the first 15 mins of baking, slightly open the oven door to let steam out and lower the oven temperature.
9. (If the cake doesn't turn golden brown, bake for another 3-5mins at 180C)
10. Chill the cake for at least four hours for the best texture. Enjoy.
More sharing on my meals and keto journey on IG. Follow me: / ketofoodie.hk
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💡在開始打發蛋白之前，確保烤箱已預熱至所需溫度，並在蛋糕盤上鋪上烘焙紙。
💡強烈建議使用烤箱溫度計進行準確的溫度控制。
💡雖然看著蛋糕剛出爐的擺動很誘人，但它在冷藏後的口感最佳 :)
材料：
200克 奶油奶酪
30克 鮮奶油
3隻 雞蛋
60克 赤藻糖醇
做法：
1. 將烤箱預熱至 180°C（若使用赤藻糖醇/羅漢果糖）、或 150°C（若使用阿洛酮糖）。
2. 燒開一鍋水，製成熱水浴。在鍋上放一個大碗，加入奶油奶酪塊並使其軟化。
3. 將鮮奶油和蛋黃加入軟化的奶油奶酪中。攪拌均勻，直到沒有結塊。
4. 在蛋糕盤上鋪上烘焙紙。
5. 將蛋白打至濕性發泡，期間分三次加入赤藻糖醇/甜味劑。
6. 將蛋白霜分三次加入奶油奶酪中。輕輕以切拌法混合。
7. 將麵糊倒入蛋糕盤中。如果蛋糕盤擁有活動式底部，用三層鋁箔包裹蛋糕盤以免入水。
8. 以水浴法，180°C 烘烤 15 分鐘 + 110°C 烘烤 60 分鐘（赤蘚糖醇/羅漢果甜味劑）、或 150°C 烘烤 15 分鐘 + 110°C 烘烤 60 分鐘（阿洛酮糖）。烘烤首 15 分鐘後，稍微打開烤箱門，讓蒸汽排出並降低烤箱溫度。
9.（如果蛋糕表面沒有烤成金黃色，最後以180度再烤3-5分鐘）
10. 將蛋糕冷藏至少四個小時後享用口感最佳。
在 IG 上關注我，裡面有更多我的低醣日常分享及外食推介。 / ketofoodie.hk
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