🌥 Fluffy Cloud Cheesecake
🛒 Ingredients (8 slices)
- 3 large eggs, separated
- 6 oz (170g) reduced-fat cream cheese (or full-fat for keto)
- ¼ cup plain nonfat Greek yogurt (or sour cream for keto)
- 3 tbsp granulated erythritol or monk fruit sweetener (adjust to taste)
- 1 tsp vanilla extract
- ½ tsp cream of tartar (optional, for egg whites)
- Pinch of salt
👩🍳 Instructions
- Prep oven & pan: Preheat oven to 325°F (160°C). Line an 8-inch round cake pan with parchment.
- Make yolk mixture: In a bowl, beat cream cheese until smooth. Mix in yogurt, sweetener, and vanilla. Add egg yolks one at a time and blend until creamy.
- Whip whites: In a clean bowl, beat egg whites with salt (and cream of tartar if using) until stiff peaks form.
- Fold gently: Carefully fold whipped whites into yolk mixture, a little at a time, until just combined. Don’t overmix.
- Bake: Pour into pan. Place the pan inside a larger baking dish filled with 1 inch of hot water (water bath). Bake 40–45 minutes, until top is lightly golden and cake jiggles slightly in the center.
- Cool: Let cool in oven with door cracked for 15 minutes, then refrigerate at least 2 hours before slicing.
🍽 Nutrition (Per Slice – 8 servings)
- Calories: ~80
- Fat: 5g
- Carbs: 2g
- Fiber: 0g
- Net Carbs: 2g
- Protein: 6g
⚖️ Weight Watchers SmartPoints
- Blue & Purple: 1 point
- Green: 2 points
💡 Tips & Variations
- For a citrus version, add 1 tsp lemon zest.
- For a chocolate twist, fold in 1 tbsp unsweetened cocoa powder.
- Serve with fresh berries or a drizzle of sugar-free chocolate syrup.
- Best eaten chilled — texture becomes silky and cheesecake-like.