French · Dessert
French Baked Cheesecake
A lightened take on the classic French baked cheesecake, built on low-fat cottage cheese and Greek yogurt instead of cream cheese and sour cream, holding its silky baked-custard texture while landing well under 250 calories a slice.
$1
15 minsPrep
34 minsCook
249 minsTotal
MediumLevel
Nutrition per serving
187Calories
13.8gProtein
5.1gFat
20.3gCarbs
14.5gSugar
1.5gFiber
331mgSodium
93mgChol
2.5gSat Fat
172mgPotassium
107mgCalcium
0.6mgIron
0.6mcgVitamin B12
7.6mgVitamin C
0gPolyol
0gAllulose
0.7gAlcohol
Goes well with
Darjeeling Tea
local
Sauternes
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 160°C and line the base of a 10cm springform tin with parchment.
2
Blend the cottage cheese and Greek yogurt in a blender until completely smooth, scraping down once.
3
Add the egg, sugar, cornstarch, lemon juice and vanilla extract to the blender and pulse until just combined - do not overmix or the batter will trap air and crack.
4
Pour the batter into the prepared tin and tap gently on the counter to release large bubbles.
5
Bake for 32-36 minutes until the edges are set but the centre still has a slight wobble.
6
Turn off the oven, crack the door open and let the cheesecake cool inside for 20 minutes to prevent sinking.
7
Transfer to a wire rack to cool fully, then chill in the fridge for at least 3 hours until firm.
8
Top with halved fresh raspberries just before slicing and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.6 oz160g blended smooth cottage cheese lowfat
- 1.4 oz40g greek yogurt
- 7/87/8 eggs, beaten (44g)
- 0.6 oz18g sugar white
- 0.3 oz8g cornstarch
- 0.3 oz8g lemon juice
- 0.1 oz4g vanilla extract
- 1.6 oz46g halved raspberry
