The Viral Japanese Cheesecake?? OH MY

Ingredients

• 16 oz Full‑Fat Cream Cheese (room temperature, cut into cubes)
• 4 large Large Eggs (separated, whites at room temperature)
• 1/3 cup Monk Fruit Sweetener (granulated, equivalent sweetness to sugar)
• 1 tbsp Espresso Powder (dissolved in 1 tbsp hot water)
• 1 cup Oreo Cookies (coarsely crushed, includes filling)
• 1/2 cup Biscoff Cookies (optional topping, crushed)
• 1 pinch Salt (for egg white foam)

Instructions

1. Preheat Oven and Prepare Water Bath

   Set the oven to 300°F (150°C). Place a large roasting pan on the lower rack and fill it with hot water about 2 inches deep.

   Time: PT10M

   Temperature: 300°F

2. Line the Springform Pan

   Line the bottom of the 8‑inch springform pan with parchment paper, then lightly grease the sides with a neutral oil.

   Time: PT5M

3. Crush Oreo Cookies

   Place 1 cup of Oreo cookies in a food processor and pulse until coarse crumbs form; reserve for later.

   Time: PT5M

4. Blend Cream Cheese Base

   In a large mixing bowl, beat the cream cheese with a hand mixer on medium speed until smooth, about 2 minutes.

   Time: PT2M

5. Add Sweetener and Espresso

   Add the monk fruit sweetener and the dissolved espresso powder to the cream cheese, mixing until fully incorporated.

   Time: PT3M

6. Incorporate Egg Yolks

   Separate the eggs, then add the 4 yolks to the cream cheese mixture, beating just until combined.

   Time: PT3M

7. Whip Egg Whites

   In a clean, dry bowl, add a pinch of salt to the 4 egg whites and whip on high speed until stiff peaks form, about 5‑7 minutes.

   Time: PT7M

8. Fold Egg Whites Into Base

   Using a rubber spatula, gently fold one third of the whipped whites into the cream cheese mixture to lighten it, then fold in the remaining whites in two additions until just incorporated.

   Time: PT5M

9. Add Oreo Crumbs

   Fold the crushed Oreo crumbs into the batter evenly.

   Time: PT2M

10. Bake the Cheesecake

    Pour the batter into the prepared springform pan, smooth the top, and place the pan in the preheated water bath. Bake for 45‑55 minutes, or until the edges are set and the center jiggles slightly when the pan is gently shaken.

    Time: PT55M

    Temperature: 300°F

11. Gradual Cooling in Oven

    Turn off the oven, crack the door open, and let the cheesecake sit for 15 minutes to cool slowly.

    Time: PT15M

12. Refrigerate Overnight

    Remove the cheesecake from the oven, place it on a cooling rack until room temperature, then cover with plastic wrap and refrigerate for at least 24 hours.

    Time: PT0M

13. Serve and Garnish

    Run a thin knife around the edge, release the springform, slice, and optionally sprinkle crushed Biscoff cookies on top before serving.

    Time: PT5M

Nutrition Facts

Calories

260

Protein

6g

Carbohydrates

20g

Fat

15g

Fiber

1g