🌥 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

1. Prep oven & pan: Preheat oven to 325°F (160°C). Line an 8-inch round cake pan with parchment.
2. 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.
3. Whip whites: In a clean bowl, beat egg whites with salt (and cream of tartar if using) until stiff peaks form.
4. Fold gently: Carefully fold whipped whites into yolk mixture, a little at a time, until just combined. Don’t overmix.
5. 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.
6. 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.