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1. Make the Crust:
Combine ingredients: In a bowl, mix the graham cracker crumbs, Swerve powdered sugar, and unsweetened applesauce (or light butter) until well combined.
Press into pan: Press the mixture into the bottom of a 9-inch springform pan, making sure it’s evenly distributed.
2. Make the Filling:
Preheat oven: Preheat your oven to 325°F (165°C).
Whisk egg yolks and sugar substitute: In a large bowl, whisk together the egg yolks and Swerve sugar substitute until pale and fluffy.
Add dry ingredients: Gradually whisk in the cornstarch and salt.
Add wet ingredients: Slowly add the unsweetened almond milk and lemon juice, whisking constantly to ensure smooth consistency.
Whip egg whites: In a separate clean bowl, whip the egg whites until stiff peaks form.
Fold in egg whites: Gently fold the whipped egg whites into the batter in three additions. Be careful not to deflate the egg whites too much to maintain the airy texture.
Pour batter into crust: Pour the batter into the prepared crust, smoothing the top gently.
3. Bake:
Water bath: Wrap the bottom of the springform pan in foil to prevent water from seeping in. Place the pan in a larger baking dish and pour hot water into the dish, around the edges of the springform pan (this helps the cheesecake bake evenly and prevents cracking).
Bake: Bake for 60-70 minutes or until the center is set (it should jiggle slightly but not be runny).
4. Cool and Refrigerate:
Cool: Let the cheesecake cool completely before removing it from the water bath.
Chill: Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.
Serving Size and WW Points:
This recipe makes about 12 servings (depending on how you slice it).
If you use the adjusted ingredients, the total WW points for the entire cheesecake will be approximately 14 WW points.
Each serving: About 2 WW points per slice.
Notes:
Sugar substitutes: The recipe uses Swerve for both powdered sugar and granulated sugar. It’s an excellent substitute because it doesn’t affect the texture as much, and it has 0 WW points.
Crust: By using unsweetened applesauce instead of butter, you significantly reduce the WW points for the crust while still keeping the texture intact.
Water bath: Using a water bath ensures that the cheesecake bakes evenly and remains light and fluffy, just like a classic Japanese cotton cheesecake.
Enjoy your low WW points Japanese Cotton Cheesecake—each slice is only 2 WW points, making it the perfect treat while staying on track with your WW goals!
