Japanese · Dessert
Green Tea Cheesecake
A lightened take on Japan's famously jiggly cotton-soft cheesecake, built on low-fat cottage cheese and Greek yogurt instead of cream cheese and cream, with cocoa powder quietly doing double duty as a fibre carrier under a scatter of fresh raspberries.
$1
20 minsPrep
34 minsCook
244 minsTotal
MediumLevel
Nutrition per serving
175Calories
12.1gProtein
4.4gFat
22.1gCarbs
15.7gSugar
1.9gFiber
284mgSodium
66mgChol
2.3gSat Fat
174mgPotassium
96mgCalcium
0.7mgIron
0.5mcgVitamin B12
5.7mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Belgian Witbier
local
Sencha Green Tea
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 160°C and line a 10cm springform tin, wrapping the base in foil to guard against leaks.
2
Blend the cottage cheese and Greek yogurt in a blender until completely smooth, scraping down the sides once.
3
Add the egg, sugar, cornstarch, cocoa powder, lemon juice and vanilla extract and blend again until fully incorporated and silky.
4
Pour the batter into the prepared tin and tap it firmly on the counter to release air bubbles.
5
Place the tin inside a larger roasting pan and pour hot water halfway up the sides for a water bath.
6
Bake for 32-35 minutes until the edges are set but the centre still has a slight wobble.
7
Turn off the oven, crack the door open, and let the cheesecake cool inside for 10 minutes before removing.
8
Cool completely on a wire rack, then chill in the fridge for at least 3 hours until fully set.
9
Top with the halved raspberries just before slicing and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.9 oz140g blended smooth cottage cheese lowfat
- 1.4 oz40g greek yogurt
- 5/85/8 eggs, beaten (30g)
- 0.8 oz22g sugar white
- 0.3 oz8g cornstarch
- 0.1 oz4g sifted (used for fibre, not flavour) cocoa powder
- 0.2 oz6g lemon juice
- 0.1 oz2g vanilla extract
- 1.2 oz35g halved raspberry
