Turkish · Dessert
Turkish Cream Cheese Cake
A Turkish-style baked cream cheese cake - lighter and denser than a New York cheesecake, built here on a cream cheese and ricotta base sweetened entirely with allulose and bound with almond flour instead of a sugary biscuit crust, keeping it firmly keto while still rich, tangy and lemon-bright.
$2
15 minsPrep
34 minsCook
229 minsTotal
MediumLevel
Nutrition per serving
443Calories
12gProtein
39.3gFat
23.8gCarbs
3.8gSugar
1.6gFiber
476mgSodium
197mgChol
19.7gSat Fat
222mgPotassium
158mgCalcium
1mgIron
0.4mcgVitamin B12
3.9mgVitamin C
0gPolyol
14gAllulose
0.5gAlcohol
Goes well with
Riesling Wine
local
Turkish Tea (Çay)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Heat the oven to 160C and butter a 10cm springform tin, lining the base with a disc of parchment.
2
Beat the softened cream cheese and drained ricotta together until completely smooth with no lumps.
3
Add the allulose and beat again until dissolved into the cheese mixture, about 1 minute.
4
Mix in the beaten egg, heavy cream, lemon juice and vanilla extract until just combined.
5
Sift the almond flour and cornstarch over the batter with the salt, then fold through gently - do not overmix.
6
Pour the batter into the prepared tin and tap once on the counter to release large air bubbles.
7
Bake for 32-36 minutes until the edges are set and the centre still has a gentle wobble.
8
Turn off the oven, prop the door ajar and let the cake cool inside for 10 minutes to prevent cracking.
9
Chill in the tin for at least 3 hours, ideally overnight, before releasing from the springform ring.
10
Scatter the halved raspberries over the top just before slicing and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.9 oz140g softened cream cheese
- 1.4 oz40g drained ricotta
- 11 egg, beaten (50g)
- 1 oz28g allulose
- 0.9 oz25g heavy cream
- 0.2 oz6g lemon juice
- 0.1 oz3g vanilla extract
- 0.6 oz18g almond flour
- 0.2 oz5g cornstarch
- 0 oz1g salt
- 0.7 oz20g halved raspberry
