Korean · Dessert
Korean Sweet Potato Cheesecake
A Korean-style sweet potato cheesecake rebuilt around low-fat cottage cheese and Greek yogurt instead of cream cheese and sour cream, with a cocoa-powder fibre boost folded in to keep the set dense and the calories genuinely low. Steamed sweet potato gives it a soft, earthy sweetness and a pale amber crumb reminiscent of the goguma-cheese desserts popular across Seoul bakeries, while a water-bath bake keeps the custard silky without the richness of a classic New York cheesecake.
$1
20 minsPrep
34 minsCook
244 minsTotal
MediumLevel
Nutrition per serving
199Calories
12.5gProtein
4.9gFat
26.7gCarbs
13.3gSugar
2.6gFiber
280mgSodium
91mgChol
2.4gSat Fat
300mgPotassium
105mgCalcium
1.2mgIron
0.5mcgVitamin B12
2.1mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Moscato d'Asti
local
Yuzu Citron Tea (Yuzu Cheong)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat oven to 160C and line a 10cm springform tin with parchment, greasing the sides lightly.
2
Steam 80g sweet potato until fork-tender, then mash until completely smooth with no lumps.
3
In a blender, combine the mashed sweet potato, 120g low-fat cottage cheese, 40g Greek yogurt, 44g beaten egg, 16g sugar, 6g sifted cocoa powder, 10g cornstarch, 6g lemon juice, 3g vanilla extract and 1g cinnamon; blend 60-90 seconds until silky and completely smooth.
4
Pour the batter into the prepared tin and tap firmly on the counter twice to release air bubbles.
5
Place the tin inside a larger roasting tray and pour hot water halfway up the sides to create a water bath.
6
Bake for 32-35 minutes until the edges are set but the centre still has a gentle wobble.
7
Turn off the oven, prop the door ajar, and let the cheesecake sit inside for 10 minutes to prevent sinking.
8
Remove from the water bath, cool to room temperature on a wire rack, then chill uncovered in the fridge for at least 3 hours before unmoulding and slicing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.2 oz120g blended smooth cottage cheese lowfat
- 2.8 oz80g steamed and mashed sweet potato
- 1.4 oz40g greek yogurt
- 7/87/8 eggs, beaten (44g)
- 0.6 oz16g sugar white
- 0.4 oz10g cornstarch
- 0.2 oz6g sifted cocoa powder
- 0.2 oz6g lemon juice
- 0.1 oz3g vanilla extract
- 0 oz1g cinnamon ground
