Korean · Dessert
Sweet Rice Cake Cheesecake
A low-carb reworking of the Korean sweet rice cake cheesecake, where a whisper of glutinous rice flour against a coconut-flour base delivers the same chewy-dense pull as the original without the sugar or the carb load. Baked slow and low, sweetened entirely with allulose, and chilled firm before slicing.
$1
15 minsPrep
34 minsCook
319 minsTotal
MediumLevel
Nutrition per serving
394Calories
9.2gProtein
34.5gFat
24.2gCarbs
3.5gSugar
2gFiber
478mgSodium
193mgChol
19.3gSat Fat
204mgPotassium
99mgCalcium
0.9mgIron
0.4mcgVitamin B12
1.3mgVitamin C
0gPolyol
14gAllulose
0.5gAlcohol
Goes well with
Moscato d'Asti
local
Yuzu Citron Tea
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 160°C and grease a 10cm springform tin, lining the base with parchment.
2
Beat the softened cream cheese with the allulose using a hand mixer until completely smooth with no lumps, about 2 minutes.
3
Add the egg and beat on low speed just until combined, then mix in the heavy cream, lemon juice and vanilla extract.
4
Sift the coconut flour and glutinous rice flour together with the salt and fold into the batter until the mixture turns smooth and slightly elastic - this trace of glutinous rice flour is what gives the baked top its characteristic chewy-dense Korean rice-cake pull.
5
Pour the batter into the prepared tin, tap gently on the counter to release air bubbles, and bake for 32-35 minutes until the edges are set and the centre has a slight wobble.
6
Turn off the oven, prop the door open and let the cheesecake cool inside for 15 minutes before removing to a wire rack.
7
Chill in the tin for at least 4 hours, preferably overnight, before slicing into 2 pieces with a hot, dry knife.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.3 oz150g softened cream cheese
- 11 egg, beaten (50g)
- 1 oz28g allulose
- 0.9 oz25g heavy cream
- 0.4 oz10g sifted coconut flour
- 0.3 oz8g glutinous rice flour
- 0.2 oz6g lemon juice
- 0.1 oz3g vanilla extract
- 0 oz1g salt
