My low-carb, stovetop version of the Japanese Jiggly Cheesecake is much less tedious and it gets its jiggle in a totally different way, but it jiggles just the same!
My curiosity was piqued after reading an article in the newspaper about Japanese jiggly cheesecakes. My search for a recipe (in English) was unsuccessful, but I did find a few videos that called for flour, cornstarch, sugar, and lots of eggs and they were baked in a meticulously tended oven. This low-carb, stovetop version is much less tedious and it gets its jiggle in a totally different way, but it jiggles just the same!
- 1 tablespoon tapioca flour
- ¼ cup water (Recipe will use 1¾ cups of water total, divided into ¼, ½, and 1 cup portions.)
To prepare gelatin:
- 1½ tablespoons (2 envelopes of ¼ ounce each) unflavored gelatin powder, grass-fed preferred
- ½ cup water
To make cheesecake:
- 1 cup water
- 1¼ cups whipping cream (coconut cream for dairy-free or low vitamin A)
- Sweetener equal to 1⅓ cup of sugar (I used Lakanto’s granular erythritol plus monk fruit.)
- 1 (8-ounce) package cream cheese, softened to room temperature (Kite Hill for dairy free or low vitamin A)
- 2 teaspoons sugar-free vanilla extract
- 1 tablespoon lemon juice
- Sprinkle with crushed nuts (almonds, pecans, or macadamias) or dust with Ceylon or True cinnamon** or cocoa powder.
- Top with fresh, sliced strawberries and whipped cream.
Step 1: Prepare the slurry.
Step 2: Prepare the gelatin.
Step 3: Reserve them both before using the other ingredients.
Grease a loaf pan and line with parchment paper, leaving an overhang on long sides to facilitate removal. Grease or use cooking spray on the parchment as well.
In a heat-resistant bowl, mix together tapioca flour and ¼ cup water to make a slurry*. Set aside. (The flour will settle to the bottom and need to be stirred again before using.)
In a small bowl, stir together gelatin powder and ½ cup water. Stir and leave the gelatin to bloom for a few minutes. Melt gelatin over hot water or in a microwave until dissolved. Set aside.
In a medium saucepan, combine 1 cup of water with the whipping cream and sweetener. Heat and stir over low heat until sweetener is dissolved. Add cream cheese and continue stirring until it is fully dissolved and smooth. Remove pan from heat.
Stir the slurry until well mixed. Dip out about ¼ of the hot cream mixture and stir into the slurry to temper. Return tempered slurry mixture back to pan, place over low heat and cook while constantly stirring and scraping down the bottom and sides of the pan with a rubber spatula until mixture thickens, but don’t let it boil. Remove from heat.
Add reserved melted gelatin, vanilla, and lemon juice. Whisk until smooth. Pour into the parchment-lined pan. Cool completely and refrigerate for 6 to 8 hours or until set.
Loosen the edges of the cake from the pan and place a moistened serving tray upside down over it. (If the tray is wet, you can move the cake to center it, if necessary.) Holding the pan and the tray together, invert them both so the cake falls out. Lift off the pan and peel off the parchment liner.
Optional: Dust the top of the cake with crushed nuts or sift cocoa powder or Ceylon cinnamon (not cassia**) over top. Slice into eight 1-inch slices. Top each slice with Whipped Cream or sliced, fresh strawberries, if desired, and serve.
Serving: 8 servings
Nutrition Data for 1 of 8 servings:
Calories: 165; Protein: 3.2g; Carbs: 2.9g; Fiber: 0; Net Carbs: 2.9g; Fat: 8.9g;
RAE (Retinol Activity Equivalent): 166.9 IUs
Optional items are not included in data count.
(I’m not an affiliate of any company and I have not received free products.)
© 2020, Judy Barnes Baker