Embark on a culinary journey with the Cloud Cheesecake, a heavenly light and airy dessert that’s not only delicious but also mindful of dietary restrictions. This keto-friendly, sugar-free, and gluten-free treat is crafted from high-protein ingredients like cream cheese or Greek yogurt and egg whites, making it a perfect choice for health enthusiasts. Topped with a zesty lemon mousse that doubles as a delightful dessert on its own, this cheesecake offers a refreshing taste with every creamy bite.
Why You’ll Love This: This cheesecake, often called “Japanese Cheesecake” due to its fluffy texture, is a fantastic alternative to traditional cheesecakes. Its lightness comes from whipped egg whites incorporated into the batter, giving it a cloud-like texture that’s a joy to savor. The addition of lemon not only enhances the flavor but also adds a vibrant freshness that makes this dessert irresistibly appealing. It’s perfect for those following a low-carb, high-protein diet or anyone looking for a guilt-free indulgence.
Perfect Occasion: The Cloud Cheesecake is ideal for sophisticated dinner parties, brunch gatherings, or as a festive treat during the holidays. Its elegant appearance and refreshing taste make it a great dessert for warm weather events or any occasion where you want to impress without the heaviness of traditional desserts.
Decoration Tips: Enhance the presentation by topping the cheesecake with fresh berries, a sprinkle of lemon zest, or edible flowers before serving. For an extra touch of elegance, drizzle a little sugar-free lemon syrup over the top or around the plate.
Ingredients:
- For the Cheesecake:
- 4 egg whites
- 3 egg yolks
- 3 tablespoons of any sweetener
- 1 cup (200g) light cream cheese or Greek yogurt
- 1 heaped tablespoon (30g) protein powder (substitutable with milk powder, shredded coconut, or cornstarch if not keto)
- Juice and zest of one lemon
- 1 teaspoon baking powder
- For the Lemon Mousse (optional):
- 200g natural yogurt or light cream cheese
- Juice and zest of one lemon
- 3 tablespoons water
- 1 packet (about 7g) unflavored gelatin
- 2 tablespoons liquid sweetener or 6 packets of sweetener
Instructions:
- Prepare the Cheesecake:
- Preheat your oven to 150°C (302°F). Grease a small silicone mold or line it with parchment paper.
- Beat the egg whites with a few drops of lemon juice to stiff peaks.
- In another bowl, mix the egg yolks with sweetener, cream cheese or yogurt, protein powder, lemon juice, zest, and baking powder.
- Gently fold the whipped egg whites into the yolk mixture using careful, enveloping motions to maintain the airiness.
- Pour the mixture into the prepared mold and bake for 25-30 minutes.
- Prepare the Lemon Mousse:
- Dissolve gelatin in hot water and mix with yogurt or cream cheese, lemon juice, zest, and sweetener.
- Refrigerate for about 1 hour until it begins to set.
- Once the cheesecake has cooled, spread the lemon mousse evenly over the top.
- Serve:
- Garnish with additional lemon zest and fresh blueberries or your choice of toppings.
- Refrigerate until ready to serve, allowing the flavors to meld beautifully.
Indulge in this Cloud Cheesecake, where each bite is as light as air and full of zesty lemon flavor, making it not only a treat for the palate but also a feast for the eyes.
