Gluten Free , Zebra Striped Japanese Cotton Cheesecake Infused With Spirulina
1 hour 50 minutes
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About Gluten Free , Zebra Striped Japanese Cotton Cheesecake Infused With Spirulina
This delightful gluten-free Zebra Striped Japanese Cotton Cheesecake brings together the pillowy softness of classic Japanese cheesecake with a playful twist of spirulina-infused stripes. Not only is it visually striking, but it's also packed with the nutritional benefits of spirulina—a powerhouse plant-based superfood rich in protein, vitamins, minerals, and antioxidants.
Perfect for kids and adults alike, this healthy treat is light, airy, and irresistibly creamy, thanks to the blend of cream cheese, milk, and a hint of lemon juice. Enjoy a guilt-free dessert or snack that’s as nourishing as it is beautiful, making it a standout addition to any table.
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Recipe Time & More
Prep20 minutes
Cook1 hour 30 minutes
Total1 hour 50 minutes
Ingredients
- 125 gm Cream Cheese
- 60 gm Milk
- 40 gm Oil
- 3 Egg Yolk
- 2 tsp Lemon Juice
- 30 gm Flour ðÿœ1/2
- 30 gm Caster Sugar
- 1 TBSP Spirulina Powder organic, organic spirulina
Instructions
- Mix all Ingredients 'except the egg whites Nd Spirulina' into a smooth paste and keep it aside!
- Beat egg whites from the 3 yellow- to stiff peak with 50gms of castor sugar and fold it into the cream cheese mixture.
- In a seperate bowl take one full TBSP of spirulina powder and mix half of the cream cheese batter.
- In a prepared 18cms pan, alternate the green and white batter to form the zebra stripes! Place in hot water and bake for 90 min!
- Let it sit overnight so the flavours seep through
Recipe Notes
Please buy fresh organic spirulina powder! Let the baked cheese cake sit in the fridge overnight, allow the flavours to seep through! Enjoy chilled!
Additional Tips
- For the most vibrant zebra stripes, dissolve the spirulina powder in a small amount of warm water before mixing it into the batter; this ensures even coloration without streaks or clumps.
- To maintain the cheesecake’s signature cotton-soft texture, avoid overmixing when folding the meringue into the batter—use a gentle hand and a rubber spatula to keep as much air as possible.
- If you want to enhance the tangy flavor, try replacing lemon juice with yuzu juice for a more authentic Japanese citrus note.
- Leftovers can be stored in the refrigerator for up to three days; let the cheesecake come to room temperature before serving to restore its delicate texture and flavor.
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Recipe Nutrition
Calories: 103kcalCarbohydrates: 7gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gSugar: 4g
Vidya Arvind
Articles: 10
6 Comments
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This looks so good! Appreciate the share.
Superb
After seeing this Pic, I am searching for you…mindblowing, welcome to the community.
I’m excited to make this at home!
So delicious! Excited to make it.
Looks so wonderful! Thanks for posting.