Korean · Dessert
Korean Soft Cheesecake
A Korean-style soft, jiggly cheesecake rebuilt around low-fat cottage cheese, a touch of cream cheese, whipped egg whites and a scoop of whey isolate, baked low and slow in a water bath for its signature cloud-like wobble. Fresh raspberries on top add fibre without weighing down the protein-dense, light-fat crumb.
$2
20 minsPrep
40 minsCook
255 minsTotal
MediumLevel
Nutrition per serving
261Calories
23.1gProtein
9.4gFat
20.3gCarbs
13.6gSugar
1.4gFiber
409mgSodium
120mgChol
4.7gSat Fat
211mgPotassium
156mgCalcium
0.8mgIron
0.7mcgVitamin B12
6.6mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Champagne Brut
local
Yuzu Citron Tea (Yuja Cha)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 150°C and line a 10cm springform tin, wrapping the base in foil for a water bath.
2
Blend the cottage cheese in a food processor or with a hand mixer until completely smooth, 1-2 minutes.
3
Beat in the softened cream cheese, egg yolk, warmed skim milk, lemon juice and vanilla extract until glossy.
4
Sift the whey protein isolate and cornstarch over the mixture and fold in gently until no lumps remain.
5
In a clean bowl, whip the egg whites with the sugar to soft, glossy peaks.
6
Fold the whipped egg whites into the cheese batter in two additions, keeping as much air as possible.
7
Pour the batter into the prepared tin and set inside a larger roasting tray filled with hot water to come halfway up the sides.
8
Bake for 38-42 minutes until the top is pale gold and the centre has a gentle wobble.
9
Turn off the oven, crack the door and let the cheesecake cool inside for 15 minutes to prevent sinking.
10
Remove from the water bath, cool to room temperature, then chill in the tin for at least 3 hours.
11
Unmould, top with halved fresh 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
- 1.1 oz30g softened cream cheese
- 11 egg, separated (50g)
- 7/87/8 egg whites, whipped to soft peaks (30g)
- 0.7 oz20g sifted whey protein isolate
- 0.4 oz10g sifted cornstarch
- 0.6 oz16g sugar white
- 1.1 oz30g warmed skim milk
- 0.2 oz6g lemon juice
- 0.1 oz3g vanilla extract
- 1.4 oz40g halved raspberry
