Mexican · Dessert
Mexican Caramel Cheesecake
A Mexican-inspired caramel cheesecake rebuilt around lowfat cottage cheese and Greek yogurt instead of cream cheese, with a cocoa-flecked molasses caramel standing in for cajeta so it keeps the smoky-sweet, cinnamon-warmed character of the original while landing well under 250 kcal per serving.
$1
20 minsPrep
34 minsCook
254 minsTotal
MediumLevel
Nutrition per serving
281Calories
17.1gProtein
9.8gFat
31.3gCarbs
18.4gSugar
2.3gFiber
569mgSodium
113mgChol
4.9gSat Fat
314mgPotassium
141mgCalcium
1.6mgIron
0.7mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Mexican Lager Beer
local
Café de Olla
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Heat the oven to 160°C and lightly grease a 10cm / 4 inch springform tin, lining the base with a small round of baking paper.
2
Stir the oat flour and melted ghee together until it looks like damp sand, then press firmly into the base of the tin to form a thin crust.
3
Blend the lowfat cottage cheese and Greek yogurt in a blender until completely smooth with no lumps, scraping down the sides once.
4
Add the egg, cornstarch, sugar, vanilla extract, cinnamon and salt to the blender and pulse just until combined - do not overbeat.
5
Pour the batter over the crust, tap the tin gently on the counter to release air bubbles, and bake for 32-36 minutes until the edges are set but the centre still has a slight wobble.
6
Turn off the oven, crack the door open, and let the cheesecake sit inside for 10 minutes before removing to a wire rack to cool to room temperature.
7
Chill the cheesecake uncovered for at least 3 hours or overnight until fully set.
8
Warm the molasses gently and whisk in the cocoa powder until smooth, then swirl or drizzle over the chilled cheesecake just before slicing and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.3 oz180g blended smooth cottage cheese lowfat
- 1.4 oz40g greek yogurt
- 11 egg, beaten (50g)
- 0.3 oz8g cornstarch
- 0.6 oz18g sugar white
- 0.1 oz3g vanilla extract
- 0 oz1g cinnamon ground
- 0 oz1g salt
- 0.8 oz22g mixed with a little melted ghee to press into crust oat flour
- 0.2 oz6g melted ghee
- 0.4 oz12g warmed to loosen, swirled as cajeta-style caramel molasses
- 0.2 oz5g whisked into the caramel swirl for fibre and depth cocoa powder
