Turkish · Dessert
Turkish Cream Cheese Cake
A protein-boosted take on the Turkish-style baked cream cheese cake, rebuilt on a cottage cheese and Greek yogurt base with a scoop of whey isolate standing in for the usual cream cheese and sour cream. It keeps the soft, lightly tangy, custard-dense crumb the dish is loved for while nearly doubling the protein per slice, finished with fresh raspberries for colour, fibre and a bright contrast to the tang.
$2
15 minsPrep
34 minsCook
289 minsTotal
MediumLevel
Nutrition per serving
244Calories
25.4gProtein
6gFat
20.8gCarbs
15gSugar
1.3gFiber
401mgSodium
107mgChol
2.9gSat Fat
225mgPotassium
164mgCalcium
0.7mgIron
0.8mcgVitamin B12
6.8mgVitamin C
0gPolyol
0gAllulose
0.7gAlcohol
Goes well with
Raki
local
Turkish Tea (Çay)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 160°C (320°F) and line the base of a 10cm springform tin with baking paper.
2
Blend the drained cottage cheese in a blender or food processor until completely smooth, 1-2 minutes, scraping down as needed.
3
Add the Greek yogurt, whey protein isolate, sugar, cornstarch, lemon juice and vanilla extract to the blender and blend again until silky.
4
Add the whole egg and egg white and pulse just until combined - do not overbeat or the bake will crack.
5
Pour the batter into the lined tin and tap gently on the counter to release air bubbles.
6
Place the tin inside a larger roasting pan and pour hot water halfway up the sides to create a water bath.
7
Bake for 32-36 minutes until the edges are set but the centre still has a slight wobble.
8
Turn off the oven, prop the door ajar, and let the cheesecake cool inside for 10 minutes before removing from the water bath.
9
Cool to room temperature on a wire rack, then chill in the tin for at least 4 hours or overnight.
10
Release from the springform tin, top with fresh halved raspberries, slice into 2 pieces and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.6 oz160g drained and blended smooth cottage cheese lowfat
- 2.1 oz60g greek yogurt
- 0.7 oz20g unflavoured or vanilla whey protein isolate
- 11 egg, beaten (50g)
- 7/87/8 egg whites (30g)
- 0.6 oz18g sugar white
- 0.3 oz8g cornstarch
- 0.3 oz8g lemon juice
- 0.1 oz4g vanilla extract
- 1.4 oz40g halved raspberry
