American · Dessert
Pumpkin Cheesecake
A protein-engineered riff on pumpkin cheesecake that rebuilds the classic custard around blended lowfat cottage cheese and a scoop of whey isolate instead of cream cheese and sour cream, keeping the warm spiced pumpkin flavour while nearly doubling the protein and cutting the fat.
$2
20 minsPrep
35 minsCook
245 minsTotal
MediumLevel
Nutrition per serving
237Calories
24.9gProtein
5.3gFat
21.8gCarbs
14.8gSugar
1gFiber
574mgSodium
106mgChol
2.4gSat Fat
313mgPotassium
173mgCalcium
1.1mgIron
0.7mcgVitamin B12
4.1mgVitamin C
0gPolyol
0gAllulose
0.7gAlcohol
Goes well with
Amber Ale
local
Spiced Apple Cider
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat oven to 160C/325F. Line the base of a 10cm springform tin with parchment and set a kettle of water to simmer for a water bath.
2
Blend the lowfat cottage cheese until completely smooth and lump-free, scraping down the sides twice.
3
Add the pumpkin puree, whey protein isolate, sugar, cornstarch, cinnamon, ginger, nutmeg, vanilla extract and salt to the blender and blend until silky.
4
Add the beaten egg last and pulse briefly just to combine - do not overbeat once the egg is in.
5
Pour the batter into the prepared tin, tap gently on the counter to release air bubbles, and set the tin into a larger pan with hot water reaching halfway up the sides.
6
Bake for 32-36 minutes until the edges are set but the centre still has a gentle wobble.
7
Turn off the oven, crack the door, and let the cheesecake sit inside for 10 minutes before removing.
8
Cool to room temperature, then refrigerate uncovered for at least 3 hours until fully chilled and set.
9
Run a thin knife around the edge, release the springform, dollop the greek yogurt on top just before slicing and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 160g160g blended smooth cottage cheese lowfat
- 90g90g pureed pumpkin
- 25g25g whey protein isolate
- 11 egg, beaten (50g)
- 18g18g sugar white
- 8g8g cornstarch
- 2g2g cinnamon ground
- 1g1g ginger ground
- 1g1g nutmeg
- 4g4g vanilla extract
- 1g1g salt
- 28g28g greek yogurt
