Finished dish photo of (Cottage Cheese/Greek Yogurt Version) Light Cheesecake | Oil-Free, Low Sugar, Ultra Low Calories

(Cottage Cheese/Greek Yogurt Version) Light Cheesecake | Oil-Free, Low Sugar, Ultra Low Calories

Please read the tips before making! Please read the tips before making! Please read the tips before making! —————————————————— Homemade Cottage Cheese Yogurt Recipe → http://www.xiachufang.com/recipe/104010698/ Many cooks were curious if this could be used for cheesecake, so I experimented several times and finalized this recipe. The method is similar to a regular light cheesecake, and it's virtually fail-proof. As long as the egg whites are not overbeaten, mixed evenly without deflating, it will still be delicious even if the top cracks during baking. Compared to the cream cheese🧀️ version, the texture difference is very small!! It just lacks the richness, so don't compare this directly with a normal light cheesecake, but it's perfect for fitness and weight-loss folks to indulge! Haha~ 🌟 Almost no burden! My cottage cheese/homemade yogurt is always made with [skim milk], so the only fat left in the entire recipe is from the eggs! ✌️ Filtered Greek yogurt results in a slightly smoother texture compared to cottage cheese, but the difference is almost undetectable. Both are great. (Filtered yogurt method 👉 https://www.xiachufang.com/recipe/104188883/?group=share_title_a) The recipe is for a 6-inch round loose-bottom pan, using 3 eggs. If you're not using a loose-bottom pan, it's best to line the bottom with parchment paper for easy removal.

Ingredients

#Egg Yolks Mixtureto taste
Egg yolks3 eggs
Homemade cottage cheese100-120g (Can substitute with filtered Greek yogurt partly or entirely)
Milk45g
Low-gluten flour30g
#Meringueto taste
Egg whites3 eggs
White sugar/substitute sugar allowed20~45g
Lemon juicea few drops

Steps

1

Making egg yolk mixture step 2: Add 3 egg yolks and stir evenly.

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Making egg yolk mixture step 3: Sift in 30g of low-gluten flour and mix using a zigzag motion. Preheat the oven to 140°C at this point.

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3

Making egg yolk mixture step 4: To achieve a fine texture, sift the egg yolk mixture 3 times. If you skip this step, the texture will be slightly affected.

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4

Making meringue: Take out the chilled egg whites, add sugar in 3 batches, and beat until soft peaks form (large hook shape when lifted, and the meringue is smooth and glossy).

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5

Combine the cake batter: First, mix 1/3 of the meringue into the egg yolk mixture. Then, pour it back into the remaining 2/3 meringue and fold gently using a spatula. (Refer to folding techniques used in other cake recipes, avoid overmixing.)

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Baking: Pour the batter into a loose-bottom pan, filling about 8~9 parts full. Tap to release large air bubbles, Wrap the bottom with aluminum foil and place it in a water bath pan, or directly on the oven rack with a water-filled pan underneath (for convenience, I use this method to avoid water seeping in). Bake in a warm water bath at 140~150°C for 60~70min, until the top is golden and tapping the surface doesn't produce a sandy sound. If you prefer a darker top, increase the top heat to 200°C for an additional 3 min.

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7

Turn off the oven power and let the cake sit inside for 10-15min (to cool gradually and prevent major shrinkage). Then remove, and drop it from a height of 10-20cm 2~3 times to release steam. Let it cool and refrigerate for 4 hours for optimal taste.

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After refrigerating, gently push the bottom upwards to demold.

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Super smooth and fluffy texture! Can be refrigerated for 2~3 days.

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Cooking Tips

1. Cottage cheese should be filtered to a rather dry state to avoid excessive moisture. If using filtered Greek yogurt, it should also be rather dry. With homemade yogurt, you need to filter out roughly half of the whey. (Note that "filtered" Greek yogurt refers to homemade or yogurt with a similar consistency to thick brands like LePur! Store-bought types like Ambrosial or YiMuzi are not suitable!) (You can use regular thick yogurt of about 140~160g to replace the cheese/Greek yogurt + milk in the recipe, but due to varying thickness in yogurts, failure rates may be higher, so the "filter first, then add milk" method is recommended.) 2. I also control my sugar intake and dislike overly sweet things, so the sugar amount is reduced to a minimum! Less than this will result in blandness. If you care about sugar intake, consider using Monk Fruit sugar or erythritol as a substitute. Those unconcerned about sugar amounts can increase it to 45~50g. ⚠️ If using sweet store-bought filtered Greek yogurt, reduce the sugar by an extra 5-10g. 3. Water bath baking temperature needs adjustment based on your oven. 130~150°C may be needed. If it rises rapidly within 15min or cracks after 30min, the temperature is too high and needs lowering; if it hasn't risen by 30min, the temperature is too low and needs raising. 4. Shrinking after baking is normal. It will rise to its peak around 35-40min (1.5x height) and eventually settle back to near original batter height. 5. The final product has a rather moist texture.