Turkish · Dessert
Fresh Curd Cheesecake
A lightened Turkish-style curd cheesecake built on sieved low-fat cottage cheese and Greek yogurt instead of cream cheese, holding its classic silky bake with far less fat while fresh raspberries on top bring colour and a touch of fibre.
$1
15 minsPrep
33 minsCook
248 minsTotal
MediumLevel
Nutrition per serving
192Calories
13.3gProtein
4.8gFat
22.9gCarbs
16.2gSugar
1.6gFiber
329mgSodium
93mgChol
2.3gSat Fat
164mgPotassium
101mgCalcium
0.6mgIron
0.6mcgVitamin B12
7.5mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Riesling Wine
local
Turkish Tea (Çay)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 160C and line the base of a 10cm springform tin with parchment.
2
Pass the drained cottage cheese through a sieve twice to remove all curds and achieve a completely smooth paste.
3
Whisk the sieved cottage cheese with the Greek yogurt until homogenous, then beat in the sugar until dissolved.
4
Add the beaten egg, cornstarch, lemon zest and vanilla extract, whisking gently until just combined - do not overbeat or the bake will crack.
5
Pour the batter into the prepared tin and smooth the top with a spatula.
6
Bake for 32-35 minutes until the edges are set but the centre still has a slight wobble.
7
Turn off the oven, prop the door ajar and let the cheesecake cool inside for 20 minutes to prevent sudden collapse.
8
Remove and chill in the fridge for at least 3 hours, ideally overnight, until fully set.
9
Unmould, top with the fresh halved raspberries just before serving, and slice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.6 oz160g drained and sieved smooth cottage cheese lowfat
- 1.1 oz30g greek yogurt
- 7/87/8 eggs, beaten (44g)
- 0.8 oz22g sugar white
- 0.4 oz10g cornstarch
- 0.2 oz6g zested lemon
- 0.1 oz3g vanilla extract
- 1.6 oz45g halved raspberry
