French · Dessert
Classic French Baked Cheesecake
A lightened take on the dense French baked cheesecake, built on a cottage cheese and Greek yogurt base boosted with whey protein isolate instead of the usual cream cheese and sour cream, baked low and slow until just set, then chilled and finished with fresh raspberries for a tart, bright contrast.
$2
15 minsPrep
34 minsCook
249 minsTotal
MediumLevel
Nutrition per serving
236Calories
23.8gProtein
6gFat
20.7gCarbs
14.9gSugar
1.4gFiber
376mgSodium
107mgChol
2.9gSat Fat
201mgPotassium
164mgCalcium
0.7mgIron
0.8mcgVitamin B12
6.8mgVitamin C
0gPolyol
0gAllulose
0.7gAlcohol
Goes well with
Earl Grey Tea
local
Sauternes
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 160°C and line the base of a 10cm springform tin with parchment.
2
Blend the lowfat cottage cheese until completely smooth, scraping down the sides so no curds remain.
3
Add the Greek yogurt, whey protein isolate, beaten egg, sugar, cornstarch, lemon zest and juice, and vanilla extract to the blender and blend again until silky and fully combined.
4
Pour the batter into the prepared tin and tap gently on the counter to release any air bubbles.
5
Bake for 32-35 minutes until the edges are set and the centre still has a gentle wobble.
6
Turn off the oven, prop the door open slightly, and let the cheesecake cool inside for 10 minutes to prevent cracking.
7
Remove from the oven, run a knife around the edge, and chill in the tin for at least 3 hours, ideally overnight.
8
Unmould, top with the fresh halved raspberries just before serving, and slice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.6 oz160g blended smooth cottage cheese lowfat
- 2.1 oz60g greek yogurt
- 0.7 oz20g whey protein isolate
- 11 egg, beaten (50g)
- 0.6 oz18g sugar white
- 0.3 oz8g cornstarch
- 0.2 oz6g zested and juiced lemon
- 0.1 oz4g vanilla extract
- 1.4 oz40g halved raspberry
