Japanese · Dessert
Japanese Baked Cheesecake
A protein-engineered take on Japan's cotton-soft baked cheesecake, built on blended low-fat cottage cheese and whey isolate instead of a full cream cheese base, folded with whipped egg whites for its signature jiggly, souffle-like rise.
$1
20 minsPrep
38 minsCook
193 minsTotal
MediumLevel
Nutrition per serving
244Calories
19.8gProtein
9.1gFat
19.9gCarbs
13.2gSugar
1.4gFiber
363mgSodium
118mgChol
4.5gSat Fat
199mgPotassium
136mgCalcium
0.7mgIron
0.7mcgVitamin B12
6.9mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
German Riesling Wine
local
Sencha Green Tea
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 160°C (320°F) and line the base of a 10cm springform tin with parchment, wrapping the outside in foil for a water bath.
2
Blend the cottage cheese in a food processor or with a hand blender until completely smooth, about 1-2 minutes, then beat in the softened cream cheese until no lumps remain.
3
Warm the skim milk slightly and whisk it into the cheese mixture along with the egg yolk, vanilla extract and lemon juice until glossy.
4
Sift the whey protein isolate and cornstarch together directly into the bowl and fold through gently until just combined - do not overmix or the batter will turn gluey.
5
In a separate clean bowl, whisk the egg white to soft peaks, then add the sugar in two additions, whisking to a glossy meringue.
6
Fold the meringue into the cheese batter in three additions, keeping as much air in as possible, then pour into the prepared tin and tap gently to level.
7
Place the tin into a larger roasting pan, pour hot water halfway up the sides, and bake for 35-40 minutes until the top is golden and the centre has a gentle wobble.
8
Turn off the oven, crack the door, and leave the cheesecake inside for 15 minutes to prevent collapse, then cool fully on a wire rack.
9
Chill for at least 2 hours, then run a knife around the edge, unmould, top with fresh raspberries and slice to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.2 oz120g blended smooth cottage cheese lowfat
- 1.1 oz30g softened cream cheese
- 11 egg, separated (50g)
- 7/87/8 egg whites, whisked to soft peaks (30g)
- 0.5 oz15g sifted whey protein isolate
- 0.4 oz10g sifted cornstarch
- 0.6 oz16g sugar white
- 0.3 oz8g lemon juice
- 1.1 oz30g warmed skim milk
- 0.1 oz3g vanilla extract
- 1.4 oz40g fresh, halved raspberry
