Korean · Dessert
Sweet Rice Cake Cheesecake
A lightened take on Korean sweet rice cake cheesecake, swapping cream cheese and butter for lowfat cottage cheese and Greek yogurt while glutinous rice flour keeps the dense, chewy-soft crumb the dish is known for.
$1
15 minsPrep
34 minsCook
239 minsTotal
MediumLevel
Nutrition per serving
199Calories
11.4gProtein
4.1gFat
28gCarbs
13.4gSugar
1.7gFiber
248mgSodium
65mgChol
2gSat Fat
152mgPotassium
87mgCalcium
0.6mgIron
0.5mcgVitamin B12
6.4mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Chenin Blanc
local
Yuja Tea
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 160C and line a 10cm springform tin, wrapping the base in foil to guard against leaks.
2
Blend the lowfat cottage cheese until completely smooth, then add the greek yogurt and blend again for a silky base.
3
Whisk in the beaten egg, sugar, cornstarch, lemon juice and vanilla extract until fully combined.
4
Fold in the glutinous rice flour by hand until no lumps remain, giving the batter its characteristic chewy-dense body.
5
Pour the batter into the prepared tin and tap 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 and let the cheesecake sit inside with the door ajar for 10 minutes before removing.
8
Cool completely on a wire rack, then chill in the fridge for at least 3 hours until fully set.
9
Top with fresh halved raspberries just before slicing and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.2 oz120g blended smooth cottage cheese lowfat
- 1.4 oz40g greek yogurt
- 0.9 oz25g glutinous rice flour
- 5/85/8 eggs, beaten (30g)
- 0.6 oz18g sugar white
- 0.2 oz6g cornstarch
- 0.2 oz6g lemon juice
- 0.1 oz3g vanilla extract
- 1.4 oz40g halved raspberry
