Turkish · Dessert
Fresh Curd Cheese Cake
A Turkish-style curd cheesecake rebuilt around low-fat cottage cheese and a scoop of whey isolate instead of cream cheese and sugar-heavy filling, keeping the tight, lightly tangy curd texture while nearly doubling the protein per slice. Fresh raspberries on top add brightness, a touch of fibre, and cut cleanly through the dense baked curd.
$2
15 minsPrep
34 minsCook
319 minsTotal
MediumLevel
Nutrition per serving
233Calories
24gProtein
5.7gFat
20.6gCarbs
14.9gSugar
1.4gFiber
409mgSodium
107mgChol
2.8gSat Fat
195mgPotassium
161mgCalcium
0.7mgIron
0.8mcgVitamin B12
6.8mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Riesling
local
Turkish Tea
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Heat the oven to 160C / 325F and line the base of a 10cm/4 inch springform tin with parchment.
2
Drain the low-fat cottage cheese well, then blend it with the Greek yogurt in a blender until completely smooth with no curds visible, about 1-2 minutes.
3
Add the beaten egg, whey protein isolate, sugar, cornstarch, lemon zest and vanilla extract to the blender and pulse until just combined and silky - do not overmix or the bake will crack.
4
Pour the batter into the prepared tin and tap gently on the counter to release air bubbles.
5
Bake for 32-36 minutes until the edges are set and the centre still has a gentle wobble.
6
Turn off the oven, crack the door open, and let the cheesecake cool inside for 15 minutes before removing to a wire rack.
7
Cool completely to room temperature, then chill in the tin for at least 4 hours or overnight until fully set.
8
Run a thin knife around the edge, release the springform, slice, and top with the fresh halved raspberries just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.3 oz180g drained and blended smooth cottage cheese lowfat
- 1.4 oz40g greek yogurt
- 11 egg, beaten (50g)
- 0.7 oz20g unflavoured or vanilla whey protein isolate
- 0.6 oz18g sugar white
- 0.3 oz8g cornstarch
- 0.2 oz6g zested lemon
- 0.1 oz3g vanilla extract
- 1.4 oz40g halved, for topping raspberry
