Turkish · Dessert
Turkish Lor Peyniri Keto Cheesecake
A Turkish-inspired lor peyniri cheesecake rebuilt for keto: pressed low-fat cottage cheese and cream cheese replace the sugary classic's heavier base, almond flour stands in for any wheat, and allulose keeps sweetness without the carbs, finished with a scatter of fresh raspberries for fibre and brightness.
$2
15 minsPrep
30 minsCook
255 minsTotal
MediumLevel
Nutrition per serving
274Calories
13.6gProtein
20.2gFat
18.9gCarbs
5.1gSugar
1.7gFiber
357mgSodium
142mgChol
9.6gSat Fat
200mgPotassium
119mgCalcium
0.9mgIron
0.6mcgVitamin B12
5.6mgVitamin C
0gPolyol
11gAllulose
0.7gAlcohol
Goes well with
Riesling Wine
local
Turkish Coffee
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
Press the drained cottage cheese through a sieve or blitz briefly in a blender until completely smooth, removing any curd graininess.
3
Beat the smooth cottage cheese with the softened cream cheese until fully combined and lump-free.
4
Whisk in the egg, allulose, lemon zest and juice, and vanilla extract until the batter is glossy.
5
Fold in the almond flour and heavy cream until just incorporated, then pour the batter into the prepared tin.
6
Bake for 28-32 minutes until the edges are set but the centre still has a gentle wobble.
7
Turn off the oven, prop the door ajar, and let the cheesecake cool inside for 10 minutes to prevent cracking.
8
Chill the cheesecake uncovered for at least 3 hours, ideally overnight, until fully set.
9
Slice into one portion and top with fresh halved raspberries just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.6 oz130g drained and pressed cottage cheese lowfat
- 1.8 oz50g softened cream cheese
- 11 egg, beaten (50g)
- 0.8 oz22g allulose
- 0.4 oz12g almond flour
- 0.2 oz6g zested and juiced lemon
- 0.1 oz4g vanilla extract
- 0.7 oz20g heavy cream
- 1.1 oz30g halved raspberry
