I’ve been wanting to make a cheesecake for a while, mostly to convince my granddaughter that such a thing exists. I’ve also been wanting to try Basque style burnt cheesecake while making it high in protein and low in fat. This is what I came up with.
Image: Kirstin Rogers
High Protein Charred Basque Style Cheesecake
Serve 8
raw material
- 600 gram cottage cheese
- 200 gram fine sugar
- 4 egg
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla sauce
- 180 ml greek yogurt
- 30 gram plain flour
instruct
-
Preheat oven to 225C
-
Prepare a baking sheet and line it with parchment paper
-
Beat the cheese and sugar together by hand or machine.
-
Add the eggs one by one, stirring in between.
-
Add salt, vanilla extract and yogurt.
-
Finally add the flour and pour into the prepared jars.
-
Bake for 75 minutes, checking after 50 minutes. The top should be dark brown, like the skin of rice pudding. When you take the cheesecake out it will still be wobbly.
-
Let it cool, then place in the refrigerator for four hours.