Japanese · Dessert
Japanese Rare Cheesecake
A featherlight Japanese-style rare cheesecake built on low-fat cottage cheese and Greek yogurt instead of cream cheese and cream, set with gelatin rather than baked, and finished with a scatter of fresh raspberries for a touch of fibre and brightness without added fat.
$1
20 minsPrep
0 minsCook
260 minsTotal
MediumLevel
Nutrition per serving
134Calories
11.9gProtein
2.9gFat
15.5gCarbs
13.6gSugar
1.4gFiber
232mgSodium
10mgChol
1.8gSat Fat
148mgPotassium
86mgCalcium
0.2mgIron
0.4mcgVitamin B12
8.4mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Sake
local
Sencha Green Tea
international
gluten-free
sweet-spot
Instructions
1
Blend the low-fat cottage cheese until completely smooth, scraping down the sides so no lumps remain.
2
Bloom the gelatin in the 15g of cold water for 5 minutes until spongy, then melt gently over a double boiler.
3
Whisk the blended cottage cheese with Greek yogurt, lemon juice and lemon zest until fully combined.
4
Stir the melted gelatin through the cheese mixture quickly and evenly so it doesn't set in streaks.
5
In a separate clean bowl, whisk the egg white with the sugar to soft, glossy peaks.
6
Fold the whipped egg white gently into the cheese mixture in two additions, keeping as much air as possible.
7
Pour the mixture into a 10cm springform tin lined with parchment, tap gently to level, and smooth the top.
8
Chill in the fridge for at least 4 hours, or until fully set and firm to a light touch.
9
Run a thin knife around the edge, release the springform, and top with fresh halved raspberries just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.9 oz110g blended smooth cottage cheese lowfat
- 2.1 oz60g greek yogurt
- 0.4 oz12g lemon juice
- 0.1 oz4g bloomed in water gelatin
- 0.6 oz18g sugar white
- 5/85/8 egg whites, whisked to soft peaks (20g)
- 0.5 oz15g for blooming gelatin water
- 1.4 oz40g fresh, halved raspberry
- 0.1 oz3g zested lemon
