Sugar-Free Japanese Soufflé Cotton Cheesecake (Mediterranean Style)

Japanese Soufflé Cotton Cheesecake is famous for its airy, cloud-like texture and gentle sweetness. By making it sugar-free, it becomes an ideal dessert for those following a Mediterranean or low-sugar lifestyle. Sweetened naturally with stevia, erythritol, or monk fruit, and enriched with Greek yogurt and fresh lemon juice, this cheesecake is lighter than traditional versions but just as delicious. Perfect for special occasions, afternoon tea, or as a guilt-free indulgence.

Prep Time: 25 minutes

Bake Time: 50–60 minutes

Cooling/Chilling: 4–6 hours

Total: 5–6 hours

Ingredients (8-inch cake)

Cream Cheese Mixture:

250 g cream cheese, softened

50 g unsalted butter, softened

100 ml whole milk

6 large egg yolks

60 g erythritol or preferred sugar substitute

1 tsp vanilla extract

1 tsp lemon juice

Meringue:

6 large egg whites

70 g erythritol or sugar substitute

¼ tsp cream of tartar (optional, for stability)

Other:

1 tbsp cornstarch or almond flour

1 tbsp lemon zest (optional)

Butter for greasing

Parchment paper

Instructions

1️⃣ Prepare the Pan

Preheat oven to 160°C (320°F).

Grease an 8-inch round pan and line with parchment paper.

Wrap the pan with aluminum foil for a water bath.

2️⃣ Make the Cream Cheese Mixture

Warm cream cheese, butter, and milk over a double boiler until smooth.

Let it cool slightly.

Mix in egg yolks, erythritol, vanilla, lemon juice, and lemon zest.

Sift in cornstarch/almond flour and fold gently until smooth.

3️⃣ Prepare Meringue

Beat egg whites until foamy.

Add cream of tartar (optional).

Gradually add erythritol while beating until stiff peaks form.

4️⃣ Combine Mixture

Fold one-third of the meringue into cream cheese mixture.

Fold in the remaining meringue gently to preserve airiness.

5️⃣ Bake in Water Bath

Pour batter into pan.

Place in a larger tray with hot water halfway up the sides.

Bake 50–60 minutes or until lightly golden and set.

6️⃣ Cool Slowly

Turn off oven and leave the cheesecake inside for 10–15 minutes.

Remove and cool completely in pan.

Refrigerate 4–6 hours or overnight before serving.

Tips for Perfection

Room temperature egg whites help achieve maximum fluffiness.

Fold gently to maintain airiness.

Water bath prevents cracks and ensures soft texture.

Slow cooling helps maintain the “cottony” texture.

Optional: add matcha or orange zest for Mediterranean flavor twist.

Benefits

Sugar-free and Mediterranean diet-friendly.

High in protein from Greek yogurt and cream cheese.

Light, airy texture reduces guilt while indulging.

Can be paired with fresh berries or a drizzle of sugar-free chocolate.

Final Thoughts

This Sugar-Free Japanese Soufflé Cotton Cheesecake is a heavenly dessert that’s both healthy and indulgent. Perfect for Mediterranean diets, low-sugar lifestyles, or anyone seeking a light yet luxurious dessert. With its delicate flavor, soft texture, and natural sweetness, it’s bound to impress family and friends.