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Gluten-Free Japanese Cotton Cheesecake

Gluten-Free Paleo Japanese Cotton Cheesecake (Paleo, Nut-Free).jpg
Gluten-Free Japanese Cotton Cheesecake. (Paleo, Nut-Free)

When I heard about this Japanese Cheesecake, I did not understand well what is the difference between both of them, I said, cheesecake?... weird. I saw videos to realize that is something between a cake and cheesecake with almost any flour in it.

Umm!, I had my own idea to make it, to find out how could taste. I don´t know if you have tried it yet, but for me, I like this most than the cheesecake we are used to eating in America for sure, it has a delicate savor of cheese and a fine texture that falls apart in your mouth.

I thought gave it as a birthday present for my daughter.

I wanted to make it gluten-free, paleo, nut-free, and grain-free, so it`s very healthy, so I change the recipe that calls for cornstarch for arrowroot flour, and the sugar for liquid stevia. I was scared, but I followed my instincts and it worked! Wii!.

This Cotton Cake is perfect for Valentine´s Day, a birthday, or other celebrations.

Gluten-Free Paleo Japanese Cotton Cheesecake (Paleo, Nut-Free).jpg
Gluten-Free Japanese Cotton Cheesecake

Let´s do it together!.  


Gluten-Free Paleo Japanese Cotton Cheesecake (Paleo, Nut-Free).jpg

Preparation Time: 15 min
Baking Time: 1h 10 min
Total Time: 1 h 25 min
The recipe makes around 8-10 servings.

  1. 8 oz cream cheese thawed
  2. 1/2 cup of milk of your choice
  3. 1/2  teaspoon of liquid stevia, powder, or another sugar substitute
  4. 5 large eggs tawed (separated yolks and whites into different bowls)
  5. 1/4 cup ghee or butter thawed (if you use unsalted, add a dash of salt)
  6. 1/3 cup of arrowroot flour
  7. 1/4 teaspoon of cream of tartar
  8. 1 tablespoon of fresh lemon juice
Take a parchment paper or foil and line with 2-3 sheets the sides and the bottom of the springform pan. It has to be sealed, and the sides up to 1" tall.
Preheat the oven to 315° F.

Fill a large tray with water halfway. Put it in the oven on the lowest rack.

In a bowl add cream cheese and butter, mix them until they are well incorporated, add milk and fresh lemon juice, and beat to smooth. Then add the egg yolks, stir in arrowroot flour, and set apart.

In another bowl, beat the egg whites on low speed until beginning to foam, add the cream of tart and increase the speed to medium-high, add the stevia powder, and beat them until they are thick and have soft peaks.

Fold to incorporate 1/3 of the beaten egg whites into the batter of cheese, continue with the other parts, until you have finished all.

Pour the batter into the pan, spreading with a spatula until there are no bubbles on the surface, you can give it taps on the kitchen counter.

Place the pan in the water bath.

Bake for around 1 h and 10 minutes. Check if it was done by putting a toothpick in the center.

If the cake is golden on the top, turn off the oven and open the door 2 inches, to let it cold inside it, about 1 hour, if it not golden, bake it 10-15 minutes more, keep an eye on it.
Once cold,  place it on a plate and put it in your fridge.

Is very rich without anything, but you can serve it with fresh fruits, jams, chocolate, etc. Mine had a strawberry jam, delicious!

Notes: I will do again with the cream cheese substitution, for those who can´t eat dairy. I let you know.
If you like sweeter, you can increase the liquid stevia to 3/4 to 1 teaspoon.
Nutrition Fact Gluten-free Paleo Japanese Cotton Cheesecake.jpg

Remember, "Your body is a temple, but only if you treat it as one".  Astrid Alauda.

If you like it, you can share it with your friends. It will be kindly appreciated by me. Thank you!.💗

If you do it, let me know in the comments below. 


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