HOW TO MAKE KETO JAPANESE CHOCOLATE CHEESECAKE - FLOURLESS, FLUFFY, JIGGLY & DELICIOUS !

[@lowcarbrecipeideas]

IT'S IMPORTANT TO SEE DETAILS OF BAKING PROCESS AT THE WRITTEN RECIPE IN THE DESCRIPTION BOX BEFORE YOU START ! Please see the description box below video (click down arrow on the right hand side) for the full written recipe, link to print recipe, nutrition info and other relevant details. Thank You !

[@magdasabry5209]

Thanks

[@ellytan6333]

Thanks👍

[@zareentajhussain8972]

The g.

[@sujathatennamudalige1742]

2:26 2:26 2:26

[@BrainBordom]

As a diabetic, this is great! I can eat a full meal and still enjoy a piece of cake without spiking my blood sugar. I probably use stevia instead of erythritol, as that's what I keep on hand. Can't wait to try it.....It looks great!

[@FightBackAgainstDiabetes]

*For a Limited Time, Kelsey Ale, Author of Keto Sweets, Is Giving Away Her Incredible Dessert Recipe Book For Free. Watch This Short Video For More Information: **kzbin.info/www/bejne/r3Ooq2Bjd9h0qrs* 🎁

[@pauladaniels273]

Just got this recipe recommended to me. Although I like cheesecake and chocolate, I don't like chocolate cheesecake, but this looks really nice and I have all of the ingredients with me, I would like to give it a try. Who know, I may enjoy this version more

[@natalijabogdanova7999]

Great recipe, wonderful music! 🥰

[@lowcarbrecipeideas]

Thank you 🙏

[@saramarques7986]

This was one of my first keto baked and it is a special one! Very good, very very good! Perfect texture and balance of flavors! Absolutely a winner and a keeper ❤️

[@lowcarbrecipeideas]

Awww... thanks for your valuable feedback, Sara ❤️

[@kelly.trinidad]

OH MY GOODNESS!!!!! this cake was honestly one of THEEEEEE best cakes i have ever had, i mean the texture along with the taste is a 10/10......you can not tell this is even low carb, thank you so much for this PHENOMENAL recipe, making it a second time tonight....ITS THAT DELICIOUS!! 💕 😋

[@lowcarbrecipeideas]

Awww... so good to hear that ! Thanks so much for your feedback ❤

[@daisyli9915]

Don’t eat too much too fast you might still intake too much fat lol

[@timer618]

Thank you for this easy and simple japanese cheese cake. I'm looking forward for your new recipe and learn them.

[@TheNoonapladook]

Hi I’m just baking this cheesecake on my Air fryer. 120c for 80 minutes then 140c for 10 minutes with hot water at the bottom. It’s came out so perfect and so tasty. I reduced sweeter to 80g. It’s perfect for my taste. Thank you so much. I try so many recipes but this one is the best. No failed 😊

[@lowcarbrecipeideas]

Oh wow.. that's awesome! Thanks so much for your feedback ❤️. If you would like to share the pictures, please email to me at [e-mail]

[@TheNoonapladook]

@@lowcarbrecipeideas I sent it to you already on your email. Thank you.

[@MarydToKeto]

Thks is AMAZING! I cant believe u made this beautiful cake out of these ingredients😲 ur incredibly talented

[@lowcarbrecipeideas]

Thanks Mary❤

[@ЛарисаКотляров]

All your recipes are something special, so nice follow after your thank

[@lowcarbrecipeideas]

Thanks so much for your support 😊 ❤️ 🙏

[@roxannacheng4309]

You are one talented woman, I have already tried the original recipe, this chocolate one is looking divine!!!! Will definitely try, so looking forward to it my dear, great invention.

[@lowcarbrecipeideas]

Awww...thank you ❤

[@AzlianaLyana]

Oh look at that!😍Jiggly and beautiful. Luckily I have all the ingredients, let's try this one out. 😉

[@yasminlegrand1893]

Thank you for such a great recipe and video!!!!

[@aravazquez5258]

Maravilloso y la música hermosa,felicidades.

[@Salwa88ty]

Best cake ever!!! I can’t have enough words to thank you!

[@lowcarbrecipeideas]

That's awesome! Thanks so much for your feedback ❤

[@Ev-vh3pf]

Subbed! Can't wait to make this. I've been wanting a keto version of the Japanese jiggle cake.

[@lowcarbrecipeideas]

Thank you 😊

[@lebbiechung2529]

I like the music it's not annoying. Looks the cake is dancing too :)

[@lowcarbrecipeideas]

Haha.. thanks 😊

[@kelly.trinidad]

i don’t have a 6inch pan, if i doubled the recipe to fit my 9 inch pan does anyone have any idea how long i should bake for? cause i don’t think i could go on without trying this cake!

[@lowcarbrecipeideas]

Yes you can do that. You can refer to the description box for baking process and details so you can check when the cake is done

[@robertamorrison3462]

Looks absolutely wonderful! I'm really looking forward to trying this, once I get the kitchen equipment needed.

[@jeanettesilhouette5678]

Oh hunneeeeee.... come here pleeeease... I need you to make this for my birthday.

[@pattystephens5977]

Thank you!

[@simplesandy]

This looks delicious I was thinking with my sweet tooth that if you take that dark chocolate add some cream and a little diet sweetener in a pot on low heat till chocolate is melted..then let it cool down.. and pour over the top of the cake or put it in the refrigerator to cool down then use mixer to beat until fluffy and put on top of the cake

[@andreapripps3465]

This looks wonderful! Some of us have to go by Total carbs. Could you please list total carbs on your nutrition info. Thank you!

[@rosacouto4156]

Thank you and God bless you for the recipe , so so good and yummmy ,l'm so happy 👼🙏😘🎄😋😋😋

[@lowcarbrecipeideas]

That's awesome! Thanks so much for your feedback ❤

[@teresalee9997]

Absolutely yummy thank you for another excellent recipe

[@lowcarbrecipeideas]

That's awesome! Thanks so much for your feedback ❤

[@ghazalanaveed9049]

So yummy just by its look 💖

[@paulimellado1962]

Muchas gracias por compartir!!!!!!

[@PaperToPetals]

Yummy I need to try this one as well!

[@MB-fr6gu]

Did you try it.

[@ladyketurahinwaiting]

The shiny side of the foil should be facing the pan. When it faces away from what is being cooked it deflects heat away from the food being cooked.

[@luzmarinaaranzalesgaleano8630]

Sus libros que idioma vienen? Pues solo hablo español y a duras penas traduzco sus recetas en KZbin

[@lowcarbrecipeideas]

Sorry, my books are available in English only

[@thereserivera7691]

What are the total carbs please--I cannot go by net carbs-- thank you-- looks & sounds yummy😁😋

[@daisyli9915]

I just put mine inside and realized you used 2 round trays ...I put the small one with cake mix directly in the big water bath....hopefully I’m not messing it up again🙈

[@daisyli9915]

And it turned out to be more like moose...still taste good. I need to go get more trays

[@nataliadaza1497]

Las recetas deberian tener traduccion a el español, son muy buenas recetss gracias.

[@tatyserra5642]

OMGOSH!!! Great 👌

[@anteohman6092]

Mhhh like it, 😋🇸🇪

[@louyu4226]

I just did this.. but it's not jiggly ☹..still good and fluffy but hot jiggly..what do you think did I do wrong?

[@lowcarbrecipeideas]

Did the cake rise?

[@lowcarbrecipeideas]

The baking process of this cake is very important. Please see the description box for details

[@louyu4226]

@@lowcarbrecipeideas yes it did rise but i was looking for the jiggle😁

[@lowcarbrecipeideas]

@@louyu4226 If it rose to a reasonable height and is fluffy it sd be jiggly. What pan size u used

[@louyu4226]

@@lowcarbrecipeideas i used a 7"..it did rise..maybe my chocolate?..i still love it though..i will try your other fluffy japanese cheesecake the non chocolate and see if it will be fluffy and jiggly😁

[@emyily]

Does the water bath have to be half the height of the pan the batter is in?

[@lowcarbrecipeideas]

Yes

[@emyily]

My water height was a little less than half but I used wider pan to hold the water. After baking for the specified time when I shook the batter pan a bit it seem to be liquidly but the top had already formed and it did raise in height a bit. I found it difficult to determine when it was ready, because the top was dryer and would crack when I put little pressure. Im not sure how the toothpick test works for Japanese cheesecake. I baked for 45min extra because the toothpick kept coming up wet. My oven only has bottom heat I’m not sure is turning on convection would be better with water bath.

[@lowcarbrecipeideas]

@emyily It's good to have top and bottom heat. It is done when the top feels firm but still jiggly. If the top feels liquidly then bake it longer. Toothpick test is not practical for this cake. It will firm up as it cools.

[@emyily]

Would you recommend using convection bake for air circulation since I only have bottom heat

[@lowcarbrecipeideas]

@emyily Frankly, I am not familiar with this, but you can give it a try.

[@MB-fr6gu]

Great video I don’t have cake mixer, can I use food processor plz

[@lowcarbrecipeideas]

Unfortunately for the meringue you need to beat the egg whites to stiff peaks by hand held whisk or a stand mixer. Food processor is totally different.

[@tanszehui19]

Hello, Good Evening, May I ask, If no sugar or eryththiol used will the cake still be successful? Thanks😆

[@lowcarbrecipeideas]

Hmmm.. frankly. I am not sure about that as I have not tried it.

[@alisiaharvey62]

I have a convection oven, can you please guide me with the temperature. Thank you.

[@lowcarbrecipeideas]

You can follow the baking process guide indicated in the full written recipe at the description box.

[@tonycardall7334]

Just need to get a 6"pan then I can try this out,thanks for sharing.

[@ellytan6333]

Thanks for sharing, can using caster sugar, how much?

[@lowcarbrecipeideas]

If you're not on low carb or keto then by all means. But I am not sure about how much sugar to use sorry

[@robertamorrison3462]

Lowcarbyum dot com has a conversion chart you can download. It's meant to help people convert to a keto sweetener, but will also help you convert to regular sugar.

[@Ellesappellejejeje]

hello, is there an alternative for the heavy cream?? and this looks amaazing

[@lowcarbrecipeideas]

You can use coconut cream

[@PaperToPetals]

Ooooo interesting!

[@Ellesappellejejeje]

lowcarbrecipeideas thank you

[@ayidabeneba4294]

Amazing 👌 you're a legend 👏👏👏

[@lowcarbrecipeideas]

Awww... thank you so much ❤

[@MisticalCreature]

OMG!!!!! 🤤🤤🤤🤤🤤🤤🤤Obviously only I in my house will eat this delicious cake ... but I want to know, I am going to have a large piece left, can it be refrigerated? How many days does it last at room temperature or in the refrigerator? Greetings from Texas my dear and thank you!!!

[@lowcarbrecipeideas]

You can refrigerate the cake up to 2 weeks. If it hardens just let it soften for awhile at room temperature

[@MB-fr6gu]

Did u try it

[@4_4_4..]

Does this really exist? Thanks 🇯🇴♥️🇯🇴

[@AZ-iq1ep]

I love your channel! Every recipe I’ve made from your channel has been absolutely delicious. Thank you for sharing.

[@lowcarbrecipeideas]

That's great to hear! Thanks so much for your support ❤

[@desertratsjc]

Nice recipe, will definitely give it a go. Just FYI, 248f isn't a temperature you'll see on a stove, it'll be 245 or 250.

[@lowcarbrecipeideas]

Haha... 250 then thanks 😊

[@desertratsjc]

@@lowcarbrecipeideas no worries. Conversion is difficult when you don't have that kind of cooker in front of you 😀

[@annedaugherty4391]

I have a regular cheesecake pan. If I use that, do I still need to do the water bath?

[@lowcarbrecipeideas]

The waterbath is important as this cake need a moist and humid environment to properly rise and avoid drying out or burning. It also regulates the temperature to prevent cracks at the top and sinking of cake

[@teecee848]

why are you using erythritol instead of castor sugar for whipping the egg whites?

[@lowcarbrecipeideas]

This is a low carb keto channel

[@jq8156]

Looks yummy. Can I substitute Erythritol with Stevia?

[@lowcarbrecipeideas]

Sure can

[@jq8156]

Thank you for your swift reply.

[@ves6857]

Thank you for this wonderful recipe, I have made it 4 times and each time it gets better. I would love to try making it in my instant pot. Have you made it in a pressure cooker?

[@lowcarbrecipeideas]

That's good to hear! Frankly I don't have an instant pot and pressure cooker so have not tried them hehe..

[@lowcarbrecipeideas]

BTW thanks so much for your feedback ❤

[@ves6857]

lowcarbrecipeideas I will try making it in the instant pot and will let you know how it turns out. 😊

[@lowcarbrecipeideas]

@@ves6857 That wd be great thanks 😊

[@ves6857]

lowcarbrecipeideas Well, I made it in the pressure cooker..... my first ever cake in the pressure cooker actually. It was delicious 😋. The top wasn’t as crisp as in the oven but the texture was more fudge like and delicious. Going to have to perfect the technique though. Thanks again, it is my all time favourite cake.

[@ngbeekhian3651]

Hi, can I use dark cocoa powder instead of chocolate block?

[@lowcarbrecipeideas]

You can but the ratio will be different

[@ngbeekhian3651]

@@lowcarbrecipeideas Do you happens to know what is the ratio? Thanks

[@lowcarbrecipeideas]

Frankly, I am not sure as I haven't tried it. But I can suggest to use around 30 to 40 g dark cocoa powder. If you try, please let me know how it turns out thanks

[@ngbeekhian3651]

@@lowcarbrecipeideas thank you so much! Sure will let you know when I try out~

[@karenvanessan.2000]

What happens if I don't do all the water stuff?

[@lowcarbrecipeideas]

This delicate cheesecake needs to cook at low heat for a longer duration l. The waterbath helps to prevent cracks and sinking and helps it cook evenly.

[@pychow13]

This looks yum. Do you think I can substitute whipping cream with full fat coconut milk?

[@lowcarbrecipeideas]

Yes you can

[@shunkashunka7237]

Would you please use cup & spoon measurements in the description.

[@lowcarbrecipeideas]

Cup measurements are indicated in the description box below video

[@shunkashunka7237]

lowcarbrecipeideas :/

[@redepatestodialo]

Νice recipy but I have a question. Why you dont put the form direct into the water. Usualy is done this way. The foil isnt enough?

[@lowcarbrecipeideas]

Yes you can do that. But some people feedback that the water can still leak in. Hence, this is an insurance plus the extra pan also helps to reduce the heat, makes the cake more moist and prevent cracks

[@redepatestodialo]

@@lowcarbrecipeideas Thank you.

[@leebentan2095]

I tried to bake this today and still not firm..Once I removed the ring,the cake collapsed...Then I rebake with another mould,and the ingredients still looks not firm..It is normal??

[@lowcarbrecipeideas]

Sorry to hear that ! Please refer to the full written recipe at the description box for the guide to the baking process.

[@isabellabland1601]

Can I bake this in a muffin tin?

[@lowcarbrecipeideas]

I suppose you can but it wd be hard to remove from the tin as this cake is very delicate

[@urmirupapal2355]

Thank you! I went to your previous recipe...will make it. Just one question -- I don't have springform or removable bottom pan, what do you suggest for me? Can I just bake in a regular 6" pan and fridge it and try to take it out?

[@lowcarbrecipeideas]

You can but it wd be disastrous to remove the delicate cake from the pan even after chilling. Unless you don't mind eating straight from the pan then it's ok.

[@boingedesan]

Urmi Rupa Pal you can line the pan with nonstick oaking paper, it works well for me

[@urmirupapal2355]

@@boingedesan thanks for the reply. I made it. Got the removable base pan and it worked fantastic. The cake is to die for.

[@MB-fr6gu]

Did you try it

[@urmirupapal2355]

@@MB-fr6gu yes! Made both the plain and chocolate back to back. Both turned out superb! Though I personally liked the plain one more because of its light as air feel, both my mom and my husband liked the chocolate one more! Highly recommended. Follow instructions.

[@galemartin3277]

Is all the foil and paper necessary??

[@lowcarbrecipeideas]

Yes if you do not want any leaking and sticking

[@ellanola6284]

@@lowcarbrecipeideas Can anything else be used instead of aluminium foil. I don't like to use it as it is unhealthy. Thank you. You make amazing cakes.

[@ross.joseph]

kinda dont get this sorry "Bake at the lowest rack at 250F or 120C for 80 mins then switch to 350F or 180C for 10 mins. " 90 min baking in total?

[@lowcarbrecipeideas]

Yes 90 mins in total. This cake is delicate and needs to be baked at lower temperature for longer duration so that's partly why we need the waterbath

[@leotibennett6671]

What's the link?

[@lowcarbrecipeideas]

Sorry not sure what link you're referring to. But the link to print recipe is in the description box

[@polinaspirt861]

Hi I love your resepie Made the cake today and outside look perfect dint collapse at all but inside was liquid and not ready I cook 248 80 min 350 10 min and still this was not ready inside and I follow the resepi to tee Don't know maybe the last of the time at 350 need to be go longer I will give another try becouse the resepie is great other wise👍 Thank you !

[@lowcarbrecipeideas]

Did you read the written recipe at the description box? I explained in detail about the baking heat n time as every oven is different. In your case, i think you need to increase the heat. Did it rise?

[@lowcarbrecipeideas]

If you notice the cake did not rise at all after 45 to 60 mins then increase heat to 250 for the balance baking time. If cake is rising too rapidly then reduce the heat. Please refer to the written recipe

[@polinaspirt861]

Ok the cake dint rice much And dint deflate ether I will try again do you thin I should go for 250 for 45 min and 350 for the rest time ?

[@lowcarbrecipeideas]

350 is too hot. Try 250 for 40 mins then 300 for 40 mins. But keep an eye on it. If it rises slowly then its good but if rising too rapidly then reduce the heat. Fyi i tried 300 for 80 mins the cake rises rapidly and too high then collapsed and top cracked too. So if 250 for 80 mins dont work then the best is to start with 250 and end with 300. I have also experienced after baking at 250 for 60 mins no rise then i increase to 300 for 20 mins and end with 350 for 10.mins. It turned out perfect. So its a matter of finding the right temperature and time with your oven. Do let me know how it turns out thanks

[@lowcarbrecipeideas]

I just baked a Japanese Cheesecake (original version) this morning. It is slightly bigger in portion as the cream cheese is 225 g but still using a 6" pan. I baked at 250F or 120C for 50 mins then switch to 300F or 150C for 30 mins and end with 350F or 180C for 10 mins. Turned out perfect ! I will be posting the short video of this cake in my Instagram so you can check it out if you wish. The link is Http://instagram.com/lowcarbrecipeideas

[@redepatestodialo]

I made it today. One word only: D I V I N E. I used a 7" pan and I had to bake it longer.

[@lowcarbrecipeideas]

That's awesome! Thanks so much for your feedback ❤

[@johnmirbach2338]

😁✌🖖👌👍😎very cool

[@Kate-gx5yc]

👍🏻

[@loisegitau4897]

Keto means what?

[@amberhines3979]

Ketogenic. It's a state of ketosis :) Not to be confused with ketoacidosis, that's something altogether different

[@marisolhernandez6129]

Delicioso 😋

[@riaspaso8189]

❤️🙌🏻

[@susanchong68]

Made it today. I failed. Turn out like mousse therefore couldn't get it out of the pan. In fact i baked extra 10 minutes. A bit too sweet for me would likely reduce the sugar when i try again. I still ate it but had to use a spoon. Next round might try baking it at 3 different temperature. Thank you.

[@momiji6287]

i baked it on 150 c it cooked well without changing the temprature

[@vivienduggan9216]

I found this recipe really tasty. Not sure about the texture though. It was more mousse than cheesecake. Perhaps it was something I did.

[@lowcarbrecipeideas]

This Japanese cheesecake is very different from normal cheesecake. It's famous for its is light and fluffy texture.

[@deeelo5501]

I think that is the point and why it jiggles, right

[@remsky13]

😋😋😋😋😋👍👍👍👍👍

[@user-px9vw2yw1g]

Mine turned out liquidly

[@lowcarbrecipeideas]

Did you see the baking process details at description box? If the top feels liquidly and not firm then you need to bake longer and increase heat slightly

[@user-px9vw2yw1g]

Actually when I added the mix to the meringue it just loses all the air and turns liquidy

[@CherryLelyPR]

My eggs cooked a little :(

[@lowcarbrecipeideas]

Oh that's too bad. Did the cake turned out OK?

[@decolonizeEverywhere]

This cheesecake recipe looks really good. Do you own a spatula? If you do why aren't you using it? It's really irritating to see people just be too lazy to use a spatula to get all of their pre-measured ingredients into the recipe. It costs nothing to use a spatula, but it costs quite a bit to waste ingredients.

[@madalinabadarau2525]

Bellissima ricetta, ma cambia musica !!!

[@tiffanyc6128]

that music made it SO difficult to watch - had to turn it off 😫

[@Arrasel]

I wish this was dairy free. I can't eat dairy.

[@deeelo5501]

Coconut cream instead of cream, probably some vegan cheese alternative for the cream cheese and there are several butter alternatives like EarthBalance and Flora. Hope those work for you, Eggs can be made with Chia seeds and water. It may not rise as much but I bet you will get the same flavor.

[@Arrasel]

Thank you dear Dee for your advice :) I appreciate it.

[@jenniferjes8524]

If it tàstes as good as it looks, It will not last long.

[@lowcarbrecipeideas]

Haha.. thanks Jennifer ❤

[@C...G...]

:-)