American · Dessert
Pumpkin Cheesecake
A lightened pumpkin cheesecake built on a low-fat cottage cheese and Greek yogurt base instead of cream cheese, sweetened lightly with sugar and warmed through with cinnamon, ginger and nutmeg, finished with fresh raspberries.
$1
15 minsPrep
34 minsCook
239 minsTotal
MediumLevel
Nutrition per serving
217Calories
13.6gProtein
5.2gFat
28.8gCarbs
14.9gSugar
2.9gFiber
286mgSodium
66mgChol
2.3gSat Fat
307mgPotassium
114mgCalcium
1.3mgIron
0.5mcgVitamin B12
7.8mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Riesling
local
Spiced Apple Cider
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 160°C (320°F) and line the base of a 10cm springform tin with a small disc of parchment.
2
Mix the oat flour with a teaspoon of water until it forms a paste, press it evenly into the base of the tin to form a thin crust layer, and set aside.
3
In a blender, blitz the low-fat cottage cheese until completely smooth with no lumps, about 1-2 minutes.
4
Add the Greek yogurt, pumpkin puree, egg, sugar, cornstarch, cinnamon, ginger, nutmeg and vanilla extract to the blender and blend again until fully combined and silky.
5
Pour the pumpkin filling over the oat base in the tin and tap the tin gently on the counter to release air bubbles.
6
Bake for 32-35 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 to prevent cracking.
8
Remove from the oven and cool to room temperature, then chill in the fridge for at least 3 hours or overnight until fully set.
9
Run a knife around the edge, release the springform ring, scatter the fresh raspberries over the top, and slice into 2 pieces to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 140g140g blended smooth cottage cheese lowfat
- 40g40g greek yogurt
- 70g70g puree pumpkin
- 5/85/8 eggs, beaten (30g)
- 18g18g sugar white
- 8g8g cornstarch
- 1.5g1.5g cinnamon ground
- 1g1g ginger ground
- 0.5g0.5g nutmeg
- 3g3g vanilla extract
- 20g20g mixed with a little water to bind oat flour
- 35g35g halved, for topping raspberry
