Mexican · Dessert
Sweet Milk Cheesecake
A lightened Mexican-inspired riff on sweet milk cheesecake, built on lowfat cottage cheese and greek yogurt instead of cream cheese, sweetened with a touch of condensed milk and cinnamon, and finished with fresh raspberries for brightness and fibre.
$2
15 minsPrep
34 minsCook
239 minsTotal
MediumLevel
Nutrition per serving
211Calories
14.5gProtein
6.2gFat
23.5gCarbs
16gSugar
2.8gFiber
329mgSodium
107mgChol
3gSat Fat
224mgPotassium
149mgCalcium
0.9mgIron
0.6mcgVitamin B12
8.8mgVitamin C
0gPolyol
0gAllulose
0.7gAlcohol
Goes well with
Modelo Especial
local
Café de Olla
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 160C and line the base of a 10cm springform tin with a round of parchment.
2
Blend the lowfat cottage cheese until completely smooth, then add the greek yogurt, condensed milk and sugar and blend again until no grains remain.
3
Add the beaten egg, cornstarch, 2g of cinnamon, vanilla extract and lime juice, and pulse briefly just to combine - do not overbeat.
4
Pour the batter into the prepared tin and tap it on the counter twice to knock out air bubbles.
5
Bake for 32-35 minutes until the edges are set but the centre still holds a gentle wobble.
6
Turn the oven off, prop the door ajar and let the cheesecake sit inside for 10 minutes before removing to a wire rack.
7
Cool to room temperature on the rack, then chill in the tin for at least 3 hours, ideally overnight, until fully set.
8
Release from the tin, top with the sliced raspberries and a light dusting of the remaining cinnamon just before slicing and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.3 oz150g blended smooth cottage cheese lowfat
- 1.4 oz40g greek yogurt
- 11 egg, beaten (50g)
- 0.7 oz20g condensed milk
- 0.4 oz10g sugar white
- 0.3 oz8g cornstarch
- 0.1 oz2g cinnamon ground
- 0.1 oz4g vanilla extract
- 0.2 oz5g lime juice
- 2.1 oz60g sliced raspberry
- 0 oz1g dusted cinnamon ground
