American · Dessert
Strawberry Swirl Cheesecake
A lightened take on strawberry swirl cheesecake that swaps cream cheese for blended low-fat cottage cheese and Greek yogurt, keeping the tang and creaminess while cutting the fat sharply. A ribboned strawberry compote runs through the baked filling and fresh strawberries finish the top, all set on a thin oat crumb base.
$1
20 minsPrep
34 minsCook
324 minsTotal
MediumLevel
Nutrition per serving
199Calories
13.1gProtein
4.5gFat
25.8gCarbs
19.6gSugar
1.1gFiber
321mgSodium
67mgChol
2.3gSat Fat
200mgPotassium
105mgCalcium
0.6mgIron
0.5mcgVitamin B12
27.4mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Moscato d'Asti
local
Classic New York Cheesecake Pairing: Cold Brew Coffee
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Heat the oven to 160C/320F and lightly grease a 10cm/4 inch springform tin.
2
Press the crushed cooked oats into the base of the tin to form a thin, even crumb layer.
3
In a blender, blitz the low-fat cottage cheese until completely smooth, then add the Greek yogurt, egg, 18g sugar, cornstarch, vanilla extract and lemon juice, and blend again until silky.
4
In a small pan, simmer the 70g chopped strawberries with 8g sugar for 4-5 minutes, mashing lightly, until reduced to a thick compote; cool slightly.
5
Pour the cheese batter over the crumb base, then dollop spoonfuls of the strawberry compote over the top and swirl gently with a skewer.
6
Bake for 32-36 minutes until the edges are set but the centre still has a slight wobble.
7
Turn off the oven and let the cheesecake sit inside with the door ajar for 15 minutes, then cool fully on a wire rack.
8
Chill in the tin for at least 4 hours or overnight until fully set.
9
Release from the springform tin, top with the fresh sliced strawberries, slice into 2 and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 160g160g blended smooth cottage cheese lowfat
- 40g40g greek yogurt
- 5/85/8 eggs, beaten (30g)
- 18g18g sugar white
- 8g8g cornstarch
- 3g3g vanilla extract
- 5g5g lemon juice
- 70g70g hulled and chopped, cooked to a compote strawberry
- 8g8g stirred into the strawberries while cooking down sugar white
- 16g16g crushed into a thin crumb base, pressed into tin oats cooked
- 20g20g sliced, for garnish strawberry
