Vanilla and Cocoa Cheesecake - Dukan

Name: Vanilla and Cocoa Cheesecake - Dukan - Timea I.
Ingredients: Ingredients:; 2 cans x 250 g fine cream cheese with Greek yogurt 0.2% (Kaufland); 250 g Fagaras cheese 3%; 5 eggs; 4; 5 tablespoons stevia sweetener; 1 packet vanilla pudding powder; 65 g starch (the starch + pudding powder must total 100 g); 1 packet baking powder; grated peel of one lemon; vanilla essence +; 1 teaspoon low; fat cocoa

Dessert - Vanilla and Cocoa Cheesecake - Dukan by Timea I. - Recipia

When I make this Dukan cheesecake with vanilla and cocoa, I usually use what I already have in the fridge. I love that it doesn't require many techniques, just having the ingredients on hand and a bit of patience with the baking. The recipe is quite straightforward and works every time, even if it doesn't look perfect on the surface. Quick Info Total time: about 1 hour and 30 minutes Preparation time: 20-25 minutes Baking time: 1 hour Servings: 10-12 Difficulty: easy Recipe type: light dessert, cheesecake, Dukan Ingredients - 2 packs of 250 g Greek yogurt cream cheese 0.2% (Kaufland) - 250 g Făgăraș cheese 3% - 5 eggs - 4-5 tablespoons stevia sweetener (or to taste) - 1 packet vanilla pudding powder - 65 g starch (the starch and pudding powder should total 100 g) - 1 packet baking powder - grated zest of one lemon - vanilla essence - 1 teaspoon low-fat cocoa powder Preparation Method 1. I prepare a large bowl and crack the eggs, separating the whites from the yolks. I place the yolks in one bowl and keep the whites for later. 2. I beat the yolks with the sweetener until I get a fluffy cream. They won’t turn as light in color as with sugar, but the texture should be a bit denser and slightly frothy. 3. I add to the yolks: the cream cheese (well-drained if necessary), the Făgăraș cheese, the vanilla essence, and mix until smooth. 4. In a separate bowl, I mix the pudding powder, starch, and baking powder. I pour this mixture over the cream cheese and blend. 5. I incorporate the grated lemon zest into the mixture. 6. I beat the egg whites until stiff peaks form separately. Then, using a spatula, I gently fold them into the cream cheese mixture with wide motions to avoid deflating. 7. I prepare a cake pan lined with parchment paper. 8. I reserve 3 tablespoons of the main mixture in a small bowl. Here, I add the teaspoon of cocoa and mix. 9. I pour the rest of the mixture into the pan. I place the cocoa mixture in a piping bag or a bag with the tip cut off and make dots on top, wherever I find it suitable. 10. I bake the cake in a preheated oven at low heat for one hour. It will rise quite a bit during baking, but it will settle once I take it out of the oven. 11. Once baked, I let it cool for a few minutes in the pan, then I remove it onto a wire rack to cool completely. 12. After it has cooled well, I slice it, and when serving, I sprinkle a little fine sweetener on top. Why I make this recipe often For me, it’s a quick recipe when I want something sweet but without too much fat or carbohydrates. It’s made from easily found ingredients, and I don’t need to plan ahead. The result slices well, has a clear cheese flavor, isn’t too sweet, and keeps well in the fridge. Tips and Variations Tips - The cheese must be well-drained; otherwise, the mixture will be too soft. - I use a cake pan lined with parchment paper, as otherwise it tends to stick easily. - During baking, I don’t open the oven during the first half hour to prevent the cake from collapsing. - I let the cheesecake cool completely before removing it from the pan; otherwise, it might crack. Substitutions - If I don’t have vanilla pudding, I just use starch (adjusting to 100 g total), but the vanilla flavor must come from the essence. - The sweetener can be changed, but it should be adjusted according to how sweet you like it. - Făgăraș cheese can be replaced with another mild, fine-grained cheese, but not one that is too salty. Variations - If the dietary aspect doesn’t concern me, I add half a packet of chocolate pudding instead of plain cocoa for the dots. - It can be flavored with orange zest instead of lemon. Serving Ideas - I like to cut it into cubes and keep it in the fridge, then serve it cold, plain. - It pairs well with some berries on top or a thin layer of yogurt. - For presentation, I dust everything with a little powdered sweetener before serving. Frequently Asked Questions 1. What type of Făgăraș cheese should I use? I use classic Făgăraș cheese with 3% fat. I avoid versions with too much whey or added salt. 2. Can I make the recipe without vanilla pudding? Yes, you can replace the pudding with starch, but the vanilla flavor must come from the essence. 3. What do I do if I don’t have a piping bag for the cocoa dots? I use a simple bag with a small corner cut off, or I can even use a teaspoon to place the cocoa mixture if the shape isn’t that important. 4. Can the Dukan cheesecake be frozen? I don’t freeze it because the texture suffers and it gets watery upon thawing. It’s better to keep it in the fridge for a few days. 5. Why does the cheesecake sink after baking? It sinks because it’s whipped with air and doesn’t contain traditional flour, but that’s normal. It doesn’t affect the taste or texture. Nutritional Values Estimated per serving (out of 12): approximately 90-100 kcal, 12 g protein, 3 g carbohydrates, 2-3 g fat. These are approximate values and depend on the type of cheese and sweetener used. The Dukan cheesecake is considered low in carbohydrates and quite filling. Storage and Reheating I keep it in the fridge, covered, for up to 4 days. I do not recommend reheating in the microwave, as the texture becomes too soft. It is eaten cold, directly from the fridge or at room temperature. If you slice it in advance, cover each piece; otherwise, it will take on a fridge flavor.

Vanilla and Cocoa Cheesecake - Dukan

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