Turkish · Dessert
Turkish Cream Cheese Cake
A lightened take on the classic Turkish cream cheese cake (Türk usulü cheesecake), swapping heavy cream cheese for a blended low-fat cottage cheese and Greek yogurt base to cut fat while keeping the dish's signature silky, lemon-bright custard texture, finished with fresh raspberries for colour and fibre.
$1
15 minsPrep
34 minsCook
239 minsTotal
MediumLevel
Nutrition per serving
197Calories
13.8gProtein
5.1gFat
23.1gCarbs
16.4gSugar
1.5gFiber
331mgSodium
93mgChol
2.5gSat Fat
171mgPotassium
106mgCalcium
0.6mgIron
0.6mcgVitamin B12
7.4mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Riesling Wine
local
Turkish Coffee
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 160°C (320°F) and line the base of a 10cm/4 inch springform tin with parchment.
2
Blend the strained cottage cheese and Greek yogurt in a blender until completely smooth with no curds visible, about 1 minute.
3
Add the egg, sugar, cornstarch, lemon juice and vanilla extract to the blender and pulse until just combined and silky.
4
Pour the batter into the prepared tin and tap gently on the counter to release air bubbles.
5
Bake for 32-35 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 10 minutes to prevent cracking.
7
Remove from the oven, cool fully to room temperature, then chill in the fridge for at least 3 hours or overnight.
8
Release from the tin, slice in half, and top each slice with fresh halved raspberries just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.6 oz160g strained and blended smooth cottage cheese lowfat
- 1.4 oz40g greek yogurt
- 7/87/8 eggs, beaten (44g)
- 0.8 oz22g sugar white
- 0.4 oz10g cornstarch
- 0.3 oz8g lemon juice
- 0.1 oz3g vanilla extract
- 1.6 oz45g fresh, halved raspberry
