Korean · Dessert
Korean Soft Cheesecake
A Korean-style soufflé cheesecake lightened by swapping cream cheese for blended low-fat cottage cheese and Greek yogurt, baked in a water bath for its signature jiggly, cotton-soft crumb, then finished with fresh raspberries.
$1
25 minsPrep
40 minsCook
195 minsTotal
MediumLevel
Nutrition per serving
207Calories
13.8gProtein
4.9gFat
26gCarbs
15.9gSugar
1.3gFiber
274mgSodium
102mgChol
2.2gSat Fat
192mgPotassium
103mgCalcium
0.9mgIron
0.6mcgVitamin B12
5.9mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Prosecco
local
Yuzu Citron Tea (Yuja-cha)
international
vegetarian
sweet-spot
Instructions
1
Preheat oven to 150°C and line the base of a 10cm springform tin, wrapping the outside in foil for a water bath.
2
Blend the cottage cheese and Greek yogurt until completely smooth, then warm gently with the skim milk until just loosened.
3
Whisk in the egg yolk, lemon juice and vanilla extract until the batter is glossy.
4
Sift the cake flour and cornstarch over the batter and fold through gently until no lumps remain.
5
In a separate clean bowl, whisk the egg white to soft peaks, then whisk in the sugar in two additions until glossy.
6
Fold the meringue into the cheese batter in three additions, keeping as much air as possible.
7
Pour into the prepared tin, tap gently to release bubbles, and place in a deep roasting tray with hot water reaching halfway up the tin.
8
Bake for 40 minutes until just set with a slight wobble in the centre, then turn off the oven and leave the door ajar for 10 minutes.
9
Cool to room temperature on a wire rack, then chill in the tin for at least 2 hours before unmoulding.
10
Slice into 2 pieces and top each with halved fresh raspberries just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.9 oz110g blended smooth cottage cheese lowfat
- 1.4 oz40g greek yogurt
- 11 egg, separated (50g)
- 7/87/8 egg whites, whisked to soft peaks (30g)
- 0.8 oz22g sugar white
- 0.4 oz10g sifted cornstarch
- 0.4 oz10g sifted cake flour
- 0.9 oz25g warmed skim milk
- 0.2 oz6g lemon juice
- 0.1 oz3g vanilla extract
- 1.2 oz35g halved raspberry
