American · Dessert
New York Cheesecake
A protein-engineered riff on classic New York cheesecake, built on blended low-fat cottage cheese and a dose of whey isolate in place of most of the cream cheese and sugar, so the dense, tangy, baked-custard character survives while the protein floor climbs well past a standard slice.
$2
20 minsPrep
34 minsCook
294 minsTotal
MediumLevel
Nutrition per serving
332Calories
24.6gProtein
14.6gFat
24.8gCarbs
14.9gSugar
2.1gFiber
486mgSodium
134mgChol
7.6gSat Fat
216mgPotassium
163mgCalcium
1mgIron
0.7mcgVitamin B12
6.8mgVitamin C
0gPolyol
0gAllulose
0.7gAlcohol
Goes well with
Moscato d'Asti
local
New York Cheesecake Pairing: Cold Brew Coffee
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat oven to 160°C (320°F) and lightly grease a 10cm / 4 inch springform tin.
2
Mix the oat flour with the melted butter until it resembles wet sand, then press firmly into the base of the tin and chill while you make the filling.
3
Blend the low-fat cottage cheese in a blender or food processor until completely smooth with no visible curds, scraping down the sides as needed.
4
Add the cream cheese, whey protein isolate, sugar, cornstarch, lemon juice and vanilla extract to the blended cottage cheese and blend again until silky.
5
Add the egg last and pulse briefly just until combined - do not overbeat once the egg is in, as this introduces air that can cause cracking.
6
Pour the filling over the chilled crust and smooth the top with a spatula.
7
Bake for 32-36 minutes until the edges are set but the centre still has a slight wobble.
8
Turn off the oven, crack the door open, and let the cheesecake cool inside for 10 minutes to prevent sudden collapse or cracking.
9
Transfer to a wire rack to finish cooling to room temperature, then chill in the fridge for at least 4 hours or overnight until fully set.
10
Run a thin knife around the edge, release the springform ring, top with fresh raspberries, slice and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 180g180g blended smooth cottage cheese lowfat
- 40g40g softened cream cheese
- 20g20g plain/unflavoured whey protein isolate
- 11 egg, beaten (50g)
- 18g18g sugar white
- 6g6g cornstarch
- 8g8g fresh squeezed lemon juice
- 4g4g vanilla extract
- 15g15g mixed with melted butter for crust oat flour
- 6g6g melted butter
- 40g40g fresh, halved raspberry
