Japanese · Dessert
Japanese Baked Cheesecake
A lightened take on the classic Japanese jiggly cheesecake, built on blended low-fat cottage cheese and Greek yogurt in place of most of the cream cheese, whipped with airy egg white for the same soufflé-like wobble at a fraction of the calories, finished with fresh raspberries.
$1
25 minsPrep
34 minsCook
194 minsTotal
MediumLevel
Nutrition per serving
215Calories
13gProtein
8.4gFat
21.2gCarbs
14.8gSugar
1.2gFiber
306mgSodium
104mgChol
4.2gSat Fat
183mgPotassium
102mgCalcium
0.6mgIron
0.6mcgVitamin B12
6.6mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Sake
local
Sencha Green Tea
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 160°C and line 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, then beat in the softened cream cheese and Greek yogurt until no lumps remain.
3
Whisk in the egg yolk, skim milk, lemon juice, lemon zest and vanilla extract until the batter is glossy.
4
Sift the cornstarch over the batter and fold in gently until just combined.
5
In a separate clean bowl, whisk the egg white with the sugar using a hand mixer until soft, glossy peaks form.
6
Fold the whisked egg white into the cheese batter in two additions, keeping as much air in the mixture as possible.
7
Pour the batter into the prepared tin, tap gently to release large bubbles, and place the tin in a larger roasting pan.
8
Pour hot water into the roasting pan to come halfway up the sides of the tin and bake for 32-35 minutes until just set with a slight wobble in the centre.
9
Turn off the oven, prop the door open and let the cheesecake cool inside for 15 minutes to prevent sinking, then transfer to a wire rack.
10
Chill in the fridge for at least 2 hours, then unmould, top with halved raspberries and slice to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.9 oz110g blended smooth cottage cheese lowfat
- 0.9 oz25g softened cream cheese
- 0.9 oz25g greek yogurt
- 7/87/8 eggs, separated (44g)
- 7/87/8 egg whites, whisked to soft peaks (30g)
- 0.7 oz20g sugar white
- 0.4 oz10g sifted cornstarch
- 0.7 oz20g skim milk
- 0.2 oz6g lemon juice
- 0.1 oz3g zested lemon
- 0.1 oz2g vanilla extract
- 1.2 oz35g halved, for topping raspberry
