Korean · Dessert
Green Tea Cheesecake
A matcha-swirled Korean-style cheesecake rebuilt on lowfat cottage cheese and Greek yogurt instead of cream cheese, with a scoop of whey isolate folded into the batter to push protein past 20g a serving while keeping the custardy, delicately eggy texture the dish is known for.
$1
20 minsPrep
35 minsCook
245 minsTotal
MediumLevel
Nutrition per serving
227Calories
25gProtein
5.7gFat
18.6gCarbs
13.6gSugar
0.6gFiber
366mgSodium
106mgChol
2.8gSat Fat
183mgPotassium
162mgCalcium
0.8mgIron
0.7mcgVitamin B12
0.8mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Champagne
local
Yuzu Citron Tea (Yuja-cha)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 160C and line the base of a 10cm springform tin with parchment, wrapping the outside in foil.
2
Blend the lowfat cottage cheese until completely smooth, scraping down the sides twice, then add the Greek yogurt and blend again until glassy.
3
Add the whey protein isolate, sugar, cornstarch, cocoa powder and a pinch of salt (not counted) to the blender and pulse until no lumps remain.
4
Pour in the whisked egg, vanilla extract and lemon juice, pulsing briefly just to combine - do not overmix or the bake will crack.
5
Sift the matcha powder over the batter and fold through by hand with a spatula in a loose swirl rather than a full blend, so pale and green streaks remain visible.
6
Pour the batter into the prepared tin, tap firmly on the counter twice to release air bubbles, and set in a water bath of warm water reaching halfway up the tin.
7
Bake for 32-36 minutes until the edges are set but the centre still has a gentle wobble.
8
Turn the oven off, prop the door ajar and leave the cheesecake inside for 10 minutes before removing.
9
Cool to room temperature on a wire rack, then chill uncovered for at least 3 hours before releasing the springform and slicing into 2 pieces.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.3 oz150g blended smooth cottage cheese lowfat
- 1.8 oz50g greek yogurt
- 0.9 oz25g unflavoured or vanilla whey protein isolate
- 11 egg, whisked (50g)
- 0.6 oz18g sugar white
- 0.3 oz8g cornstarch
- 0.1 oz3g used only as a neutral fibre carrier, folded in beneath the matcha so it does not alter colour or flavour cocoa powder
- 0.1 oz3g vanilla extract
- 0.1 oz4g lemon juice
