Japanese Cotton Cheesecake

Ingredients

• 5 large Eggs, Room Temperature
• 12 oz Cream Cheese, room temperature
• 1/2 cup Sour Cream
• 1/2 cup Powdered Erythritol
• 2 tbsp Powdered Erythritol
• 1/2 cup Heavy Cream
• 2 tbsp Oat Fiber
• 2 tsp Vanilla Extract

Instructions

1. Preheat oven to 320 degrees. Line the bottom of 10 inch springform pan with parchment paper. Spray generously with cooking spray.
2. Wrap the outside of the pan with aluminum foil.(Will prevent water from getting inside during the cooking process.)
3. Separate the eggs.
4. Mix together the cream cheese and sour cream until fluffy. Add in the egg yolks, 1/2 cup sweetener, vanilla, and heavy cream. Mix well until completely mixed.
5. In a separate bowl, whip the egg whites and 2 tablespoons sweetener until stiff peaks form.
6. Gently fold in 1/3 of the egg whites into the cream cheese mixture. Sift one tablespoon of the oat fiber into the mixture.
7. Gently fold in another 1/3 of the egg whites along with the other tablespoon of oat fiber. Fold in the last of the egg whites.
8. Pour the batter into the pan and smooth out.
9. Put the pan into a larger pan and place hot water in the larger pan. Put enough water to reach halfway up the sides of the cheesecake pan.
10. Place the pans in the oven and bake for an hour. A toothpick inserted into the center will come out clean when the cake is done.
11. Remove the finished cake from the oven and place on cooling rack.
12. After the cheesecake is cooled, place in the fridge for another 2-3 hours.(Don't be worried if the cake deflates some. The taste is still great.)