Japanese · Dessert
Japanese Cotton Soft Cheesecake
A protein-boosted take on Japan's famously jiggly cotton-soft cheesecake, built on lowfat cottage cheese and whey isolate instead of cream cheese and butter, still baked low and slow in a water bath for that signature soufflé-like wobble.
$1
20 minsPrep
45 minsCook
140 minsTotal
HardLevel
Nutrition per serving
209Calories
21.5gProtein
4.9gFat
18.8gCarbs
12gSugar
1.4gFiber
287mgSodium
107mgChol
2.3gSat Fat
205mgPotassium
144mgCalcium
0.5mgIron
0.7mcgVitamin B12
6.9mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Moscato d'Asti
local
Sencha Green Tea
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Line the base of a 10cm/4 inch springform tin and wrap the outside with foil; preheat oven to 160°C (320°F) and set up a water bath tray.
2
Blend the cottage cheese, Greek yogurt and egg yolk together until completely smooth, then whisk in the cornstarch, lemon juice, skim milk and vanilla extract.
3
Sift the whey protein isolate into the cheese base and whisk until no lumps remain.
4
In a separate clean bowl, whip the egg whites to soft peaks, gradually adding the sugar until glossy medium peaks form.
5
Fold the whipped egg whites into the cheese base in three additions, keeping as much air as possible.
6
Pour the batter into the prepared tin, tap gently to level, and place in the water bath.
7
Bake for 40-45 minutes until the top is golden and the centre has a gentle wobble, then turn off the oven and leave the door ajar for 15 minutes.
8
Remove from the water bath, cool to room temperature, then chill in the fridge for at least 1 hour before unmoulding.
9
Slice, top with fresh halved raspberries, and serve chilled.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.5 oz100g blended smooth cottage cheese lowfat
- 1.4 oz40g greek yogurt
- 1 1/81 1/8 egg yolks (18g)
- 1 7/81 7/8 egg whites, whipped to soft peaks (60g)
- 0.7 oz20g whey protein isolate
- 0.4 oz10g cornstarch
- 0.5 oz14g sugar white
- 0.3 oz8g lemon juice
- 0.9 oz25g skim milk
- 0.1 oz3g vanilla extract
- 1.4 oz40g halved, for topping raspberry
