Mexican · Dessert
Mexican Caramel Cheesecake
A protein-boosted take on Mexican-style cinnamon cheesecake, built on a blended cottage cheese and cream cheese base with whey protein isolate replacing most of the usual fat, baked gently in a water bath and finished with a date-and-yogurt caramel instead of a sugar caramel.
$2
20 minsPrep
34 minsCook
254 minsTotal
MediumLevel
Nutrition per serving
275Calories
24.3gProtein
9.9gFat
21.7gCarbs
15.9gSugar
1.1gFiber
635mgSodium
121mgChol
5gSat Fat
246mgPotassium
160mgCalcium
0.7mgIron
0.7mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Kahlúa and Cream
local
Café de Olla
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 160°C (320°F) and lightly grease a 10cm / 4 inch springform tin, lining the base with a disc of parchment.
2
Blend the cottage cheese in a blender until completely smooth with no visible curds, about 1-2 minutes, scraping down as needed.
3
Add the softened cream cheese, whey protein isolate, sugar, cornstarch, cinnamon and salt to the blender and blend again until fully combined.
4
Add the whole egg and egg white and pulse briefly just until incorporated - do not overbeat once the eggs are in, to avoid trapping excess air.
5
Stir in the vanilla extract by hand, then pour the batter into the prepared tin and tap gently on the counter to release large air bubbles.
6
Place the tin in a water bath (wrap the base in foil first) and bake for 32-36 minutes, until the edges are set but the centre still has a slight wobble.
7
Turn off the oven, crack the door open and leave the cheesecake inside for 10 minutes before removing to a wire rack to cool to room temperature.
8
Chill the cheesecake uncovered for at least 3 hours, ideally overnight, until fully set.
9
While the cheesecake chills, simmer the pitted dates in a splash of water for 8-10 minutes until soft, then blend to a thick paste.
10
Stir the Greek yogurt into the date paste to loosen it into a pourable caramel-style sauce.
11
Run a warm knife around the edge of the tin, release the springform, slice into a single wedge and drizzle the date-yogurt caramel over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.6 oz160g blended smooth cottage cheese lowfat
- 1.1 oz30g softened cream cheese
- 0.7 oz20g vanilla or unflavoured whey protein isolate
- 11 egg, beaten (50g)
- 7/87/8 egg whites (30g)
- 0.4 oz10g sugar white
- 0.3 oz8g cornstarch
- 0.1 oz3g vanilla extract
- 0 oz1g cinnamon ground
- 0 oz1g salt
- 0.7 oz20g pitted, simmered soft and pureed into a thick caramel-style sauce date
- 0.5 oz15g stirred into the date puree to loosen it to a caramel drizzle greek yogurt
