Japanese · Dessert
Japanese Cotton Soft Cheesecake
A lightened take on the Japanese cotton cheesecake, trading cream cheese for lowfat cottage cheese and Greek yogurt while keeping the soufflé-like wobble and gentle tang the dish is loved for. A whipped egg-white meringue folded through a cornstarch-set base gives it the same pillowy rise, finished with fresh raspberries for a touch of brightness and fibre.
$1
20 minsPrep
48 minsCook
208 minsTotal
MediumLevel
Nutrition per serving
165Calories
11.7gProtein
4.4gFat
19gCarbs
13.3gSugar
1.3gFiber
229mgSodium
105mgChol
2gSat Fat
174mgPotassium
87mgCalcium
0.5mgIron
0.5mcgVitamin B12
6.5mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Plum Wine
local
Yuzu Ramune
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Line the base of a 10cm springform tin and wrap the outside in foil; preheat oven to 160C and prepare a water bath.
2
Blend the lowfat cottage cheese and Greek yogurt until completely smooth, then warm gently over a double boiler with the skim milk until just melted together.
3
Off the heat, whisk in the egg yolks, lemon juice and vanilla extract until glossy, then sift in the cornstarch and whisk until no lumps remain.
4
In a clean bowl, whip the egg whites to soft peaks, adding the sugar gradually until you have a glossy, stable meringue.
5
Fold the meringue into the cheese base in three additions, keeping as much air in the mixture as possible.
6
Pour the batter into the prepared tin, tap gently to release large bubbles, and set the tin into a roasting pan with hot water reaching halfway up the sides.
7
Bake for 45-50 minutes until the top is pale golden and the cake has a slight jiggle in the centre.
8
Turn off the oven, crack the door open and let the cheesecake cool inside for 20 minutes to prevent sinking, then transfer to a wire rack.
9
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
- 3.2 oz90g blended smooth cottage cheese lowfat
- 1.1 oz30g greek yogurt
- 1 1/81 1/8 egg yolks, whisked (18g)
- 1 7/81 7/8 egg whites, whipped to soft peaks (60g)
- 0.6 oz18g sugar white
- 0.3 oz8g sifted cornstarch
- 0.8 oz22g warmed skim milk
- 0.2 oz6g lemon juice
- 0.1 oz2g vanilla extract
- 1.4 oz40g halved, for topping raspberry
