This Japanese cheesecake is second to none. It is fluffy and as light as if he did not weigh anything

For preparation Japanese cheesecake without sugar You will need:

• ½ teaspoon vanilla extract,
• 1 tablespoon of lemon juice,
• 100 g of natural skyr,
• 15 g of potato starch,
• 200 g of light Greek yogurt,
• 3 eggs,
• 30 ml of rapeseed oil,
• 35 g of wheat flour,
• 70 g xylitol,
• lemon peel,
• A pinch of salt.

If you don’t have potato starch, you can replace it vanilla pudding. Remember, however, that in such a situation you need to skip vanilla extract.

Also check:

Start from separation of proteins from yolks. Place the yolks in a bowl, add vanilla extract, a pinch of salt, skyr, starch, Greek yogurt, rapeseed oil, wheat flour and lemon zest. Mix the whole with a whisk to combine the ingredients. Place the proteins in a dry and degreased bowl, then beat with lemon juice. When they get fluffy, add ⅓ xylitol (about 20 g). Then add the rest of the sweetener to make thick and fluffy foam. Put the protein foam into a bowl with yolks And gently combine.

Heat the oven to 150 degrees Celsius. Wrap the cake tin tightly from the outside with aluminum foil, and put inside with baking paper. Pour the cheesecake mass into the cake tin, and put it in a sheet filled with hot water. Bake for about 45 minutesthen for another 10 in the oven off. Leave the cheesecake to cool with the oven door ajar. When Japanese cheesecake without sugar is cool, you can decorate it with powdered sugar from xylitol or erythritol. Ready!