Japanese Cotton Cheesecake is a lighter, fluffier, and less dense version of the traditional cheesecake. Its airy texture makes it a perfect treat for those following a Weight Watchers (WW) program, and when you make it with light ingredients, it can fit into your daily points without sacrificing flavor. This low WW points version of Japanese Cotton Cheesecake is as light and dreamy as the traditional version, but it’s much easier on your points budget!
Why This Recipe Works
This Low WW Points Japanese Cotton Cheesecake recipe works because it uses lighter ingredients without compromising on flavor or texture. The combination of cream cheese, egg whites, and a minimal amount of sugar allows the cheesecake to stay creamy yet light and fluffy. The use of low-fat or reduced-fat cream cheese significantly reduces the overall WW points, making it a perfect choice for a satisfying dessert without blowing your points for the day.
The addition of ingredients like cornstarch and a touch of lemon juice also ensures that the cheesecake has a delicate, melt-in-your-mouth texture, reminiscent of the Japanese-style cheesecake that is so beloved. Baking it in a water bath gives it a smooth, creamy finish and helps prevent cracks, making the presentation just as beautiful as it is delicious.
What You’ll Need for This Recipe
For a lightened-up Japanese Cotton Cheesecake, here are the ingredients you’ll need:
Ingredients:
- 250g (8 oz) low-fat cream cheese (room temperature)
- 1/4 cup granulated sweetener (such as Stevia or Monk Fruit for low points)
- 1/4 cup low-fat milk
- 1/4 cup lemon juice (freshly squeezed for best flavor)
- 1/4 cup cornstarch
- 4 large egg whites
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar (to stabilize egg whites)
- 1 tablespoon all-purpose flour (optional for extra structure)
- 1/4 cup powdered sugar (use a low-calorie or WW-friendly powdered sweetener)
- 1/4 cup water (for the water bath)
These ingredients provide a satisfying dessert without using any high-fat or high-calorie ingredients. By substituting sugar with a sweetener and using light cream cheese, you’ll drastically cut down on the points compared to a traditional cheesecake recipe.
How to Make Low WW Points Japanese Cotton Cheesecake
Making this Low WW Points Japanese Cotton Cheesecake involves a few steps but the result is totally worth it. The secret to a light and airy texture is beating the egg whites to stiff peaks and folding them into the batter. Here’s how to make it:
Step 1: Prepare the Baking Pan
- Preheat your oven to 320°F (160°C).
- Line the base and sides of a 6-inch round cake pan with parchment paper. Ensure the parchment paper goes about 2 inches above the sides of the pan to accommodate the rising cake.
Step 2: Prepare the Cream Cheese Mixture
- In a large heatproof bowl, combine low-fat cream cheese and low-fat milk.
- Place the bowl over a pot of simmering water (double boiler method) and stir until the cream cheese softens and melts into the milk, creating a smooth mixture.
- Remove from heat and add lemon juice, vanilla extract, and cornstarch (and optional flour for added structure), and mix until smooth. Set this mixture aside to cool slightly.
Step 3: Whip the Egg Whites
- In a clean, dry bowl, use a hand mixer or stand mixer to beat the egg whites and cream of tartar on medium speed until soft peaks form.
- Gradually add powdered sugar (or sweetener of choice) while continuing to beat the egg whites until they form stiff peaks. This will take a few minutes of whipping, so be patient.
Step 4: Combine the Mixtures
- Once the cream cheese mixture has cooled down slightly (it should be warm, but not hot), gently fold a small amount of the whipped egg whites into the cream cheese mixture to lighten it.
- Carefully fold in the rest of the egg whites, doing so in thirds, until everything is well incorporated. Be gentle during this step to preserve the airiness of the egg whites.
Step 5: Bake the Cheesecake
- Pour the batter into your prepared cake pan.
- Fill a roasting pan with about 1/4 inch of water to create a water bath. Place the cake pan into the water bath. This helps regulate the temperature and ensures a soft, smooth texture without cracks.
- Bake for 50-60 minutes until the cheesecake is set but still slightly jiggly in the center. A toothpick should come out clean when inserted into the edge of the cake, but it may still be slightly moist in the middle.
Step 6: Cool and Serve
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 30 minutes. This will prevent it from deflating too much.
- Afterward, remove the cake from the oven, let it cool completely at room temperature, and then refrigerate for at least 4 hours or overnight for the best texture.
- Once chilled, carefully remove the cheesecake from the pan and peel away the parchment paper.
Tips + Tricks & More for Recipe Success
- Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before starting. This helps them blend more easily into the batter.
- Avoid Overmixing: When folding the egg whites into the cream cheese mixture, be gentle to keep the air incorporated, as this will ensure the cake remains light and fluffy.
- Water Bath: Always use a water bath when baking Japanese cotton cheesecake. This helps prevent cracking and ensures the cake has the right amount of moisture and smooth texture.
- Don’t Overbake: The cheesecake should remain slightly jiggly in the center when you remove it from the oven. Overbaking can cause it to dry out and lose its fluffy texture.
- Flavor Variations: Add a hint of matcha, coffee, or even a little cocoa powder to the batter for different flavor twists. Just be mindful that these may slightly change the WW points.
- Serve Chilled: This cheesecake is best served cold after chilling for several hours. This gives it time to firm up and achieve the perfect texture.
How to Serve Low WW Points Japanese Cotton Cheesecake
- Simple & Elegant: Serve this Low WW Points Japanese Cotton Cheesecake on its own, dusted with a light coating of powdered sugar or cocoa powder for a clean, elegant look. The flavor is light enough to enjoy without needing heavy toppings.
- Berry Topping: For an extra burst of freshness, top the cheesecake with a handful of fresh berries such as strawberries, blueberries, or raspberries. You can lightly sweeten the berries with a drizzle of honey or a sprinkle of stevia for even fewer WW points.
- Whipped Cream: A small dollop of light whipped cream can complement the cheesecake nicely. Use a sugar-free whipped topping if you’re aiming to keep it low in points.
- Fruit Sauce: Drizzle a sugar-free fruit compote or syrup (like raspberry or strawberry sauce) on top of each slice for a burst of fruit flavor that doesn’t add many WW points.
Time
- Preparation Time: 20 minutes
- Baking Time: 50-60 minutes
- Cooling Time: 4-6 hours (or overnight for best results)
- Total Time: 6 hours 20 minutes to 8 hours
Conclusion
This Low WW Points Japanese Cotton Cheesecake is the perfect dessert to satisfy your sweet cravings without compromising your healthy eating goals. Light, fluffy, and creamy, it’s a delightful treat that everyone will enjoy, whether or not they’re following a WW program. With simple substitutions and a little bit of patience, you can enjoy a guilt-free version of this classic dessert, making it the ideal addition to your list of go-to healthy sweets. Enjoy a slice (or two) with minimal points and maximum flavor!