Cheesecake - Dukan version
I have made this cheesecake a few times using the Dukan recipe, especially when I wanted a lighter dessert without flour, sugar, or fats. It's not the classic cheesecake, but as a diet dessert, it does the job. The base comes out airy, and the cream is quite light. If you want something sweet but still with allowed ingredients, it's worth trying.
Quick info
Total time: approximately 4 hours (includes cooling in the fridge)
Preparation time: 30 minutes
Baking time for the base: 25-30 minutes
Servings: 10-12 slices
Difficulty: medium
Recipe type: dessert, Dukan diet, anniversary
Ingredients
Base:
3 eggs
1 packet of chocolate pudding powder
2 heaping tablespoons of finely ground oat bran
1 Activia yogurt 0.1%
1 capful of liquid sweetener (equivalent to 100 g of sugar)
lemon zest (optional)
1 baking powder
Filling:
500 g of low-fat cottage cheese
2 Activia yogurts 0.1% with pineapple (allowed in the cruise phase)
1 packet of gelatin
50 ml of low-fat milk 0.1%
1.5 capfuls of liquid sweetener (or to taste)
lemon essence
1 tablespoon of frozen blueberries (tolerated)
Pink cream (for decoration):
1 packet of strawberry pudding powder
1/2 capful of liquid sweetener
300 ml of low-fat milk 0.1%
Preparation method
1. Preparing the base
Break the eggs and separate the whites from the yolks. Whip the egg whites until stiff with a mixer. Add the liquid sweetener, then gradually incorporate the yolks and Activia yogurt. Blend with the mixer.
Mix the pudding powder, oat bran, and baking powder separately. Put the mixer aside and add this dry mixture to the egg mixture, gently folding with a spatula or spoon to avoid deflating the egg whites.
If you like, you can add lemon zest for extra flavor.
Pour the mixture into a 25 cm diameter cake pan lined with baking paper.
Bake in a preheated oven at 180°C for 25-30 minutes, until the base is risen and passes the toothpick test.
Remove the base to a plate after it has cooled and attach the removable ring of the cake pan.
2. Preparing the cream
Soak the gelatin in 50 ml of low-fat milk (for a few minutes, just to absorb the liquid).
In a large bowl, combine the cottage cheese, the two Activia yogurts with pineapple, the liquid sweetener, and the lemon essence. Mix well with a mixer or spoon.
Add a tablespoon of frozen blueberries directly into the cream.
Gently heat the soaked gelatin over a water bath or in the microwave, but do not bring it to a boil. When it has liquefied, pour it over the cottage cheese cream and mix quickly.
Pour the cream over the base placed in the pan, level it, and refrigerate for at least 3 hours to set.
3. The pink cream for decoration
Prepare the strawberry pudding with 300 ml of low-fat milk and half a capful of sweetener, according to the instructions on the packet. Boil until it thickens well.
Let the cream cool slightly, then spread it evenly over the cake after the cottage cheese cream has set.
Refrigerate again for at least 30 minutes before removing the ring and slicing the cake.
Why I make the recipe often
It's the kind of dessert I can make without worrying about the allowed ingredients. It's quick to assemble, not expensive, and easy to portion. Even though it doesn't have the texture or taste of a classic cheesecake, on days when I'm on a diet, it's a good solution for something sweet.
Tips and variations
Tips
Use the finest cottage cheese; if it's coarser, you can pass it through a sieve.
For the base, do not mix too much after adding the pudding powder and oat bran, to avoid deflating the egg whites.
For the cream, do not use hot gelatin, otherwise the mixture will curdle.
If you add frozen blueberries, there is no need to thaw them beforehand.
If you don't have a removable ring pan, you can assemble it in a regular tray, but it might not cut as evenly.
Substitutions
You can replace Activia yogurt with any similar low-fat yogurt.
If you don't have liquid sweetener, erythritol or another allowed sweetener can be used (the dosage is adjusted).
Cottage cheese can be replaced with low-fat quark if you can find it.
The cocoa pudding powder in the base can be replaced with vanilla if you don’t want a chocolate flavor.
Variations
Instead of blueberries, you can use finely chopped strawberries or other allowed berries.
The pink cream on top can be left plain, just with a little vanilla essence if you don’t want to use strawberry pudding.
For a different look, you can place whole berries on top before pouring the pudding.
Serving ideas
Serve cold, directly from the fridge.
You can garnish with a few fresh berries or a little grated lemon zest.
If you want, you can portion it and keep it individually in the fridge for quick snacks.
Frequently asked questions
1. Can it be made without the strawberry pudding for the top cream?
Yes, the pink cream is for appearance. You can skip it or use another allowed pudding, or just leave the cream cheese plain.
2. What type of cottage cheese is suitable?
Low-fat, as fine as possible cottage cheese is the best. If it's too coarse, the final texture will not be as pleasant.
3. Can I use fresh fruit instead of frozen blueberries?
Yes, fresh berries are fine, but they must be allowed in the phase of the diet you are in.
4. Can the base be made with other pudding flavors?
Yes, if you don’t want a chocolate flavor, you can use vanilla or any other allowed flavor.
5. Can I use another type of sweetener?
You can use any liquid or powdered sweetener allowed by the Dukan diet. The dosage is adjusted based on how sweet you want the cake to be.
Nutritional values
Approximately, for a slice (out of 12 servings):
Calories: 80-100 kcal
Protein: 9-10 g
Fat: 1-2 g
Carbohydrates: 6-8 g
Values may vary depending on the brand of cheese/yogurt you use and how much sweetener you add. It contains no added sugar or fats.
Storage and reheating
Keeps well in the fridge, covered, for 2-3 days. Freezing is not recommended, as the texture of the cream changes. It does not require reheating, served cold. If it sits too long, the base may get soggy from the cream, but it’s fine for 2 days.
I have made this cheesecake a few times using the Dukan recipe, especially when I wanted a lighter dessert without flour, sugar, or fats. It's not the classic cheesecake, but as a diet dessert, it does the job. The base comes out airy, and the cream is quite light. If you want something sweet but still with allowed ingredients, it's worth trying.
Quick info
Total time: approximately 4 hours (includes cooling in the fridge)
Preparation time: 30 minutes
Baking time for the base: 25-30 minutes
Servings: 10-12 slices
Difficulty: medium
Recipe type: dessert, Dukan diet, anniversary
Ingredients
Base:
3 eggs
1 packet of chocolate pudding powder
2 heaping tablespoons of finely ground oat bran
1 Activia yogurt 0.1%
1 capful of liquid sweetener (equivalent to 100 g of sugar)
lemon zest (optional)
1 baking powder
Filling:
500 g of low-fat cottage cheese
2 Activia yogurts 0.1% with pineapple (allowed in the cruise phase)
1 packet of gelatin
50 ml of low-fat milk 0.1%
1.5 capfuls of liquid sweetener (or to taste)
lemon essence
1 tablespoon of frozen blueberries (tolerated)
Pink cream (for decoration):
1 packet of strawberry pudding powder
1/2 capful of liquid sweetener
300 ml of low-fat milk 0.1%
Preparation method
1. Preparing the base
Break the eggs and separate the whites from the yolks. Whip the egg whites until stiff with a mixer. Add the liquid sweetener, then gradually incorporate the yolks and Activia yogurt. Blend with the mixer.
Mix the pudding powder, oat bran, and baking powder separately. Put the mixer aside and add this dry mixture to the egg mixture, gently folding with a spatula or spoon to avoid deflating the egg whites.
If you like, you can add lemon zest for extra flavor.
Pour the mixture into a 25 cm diameter cake pan lined with baking paper.
Bake in a preheated oven at 180°C for 25-30 minutes, until the base is risen and passes the toothpick test.
Remove the base to a plate after it has cooled and attach the removable ring of the cake pan.
2. Preparing the cream
Soak the gelatin in 50 ml of low-fat milk (for a few minutes, just to absorb the liquid).
In a large bowl, combine the cottage cheese, the two Activia yogurts with pineapple, the liquid sweetener, and the lemon essence. Mix well with a mixer or spoon.
Add a tablespoon of frozen blueberries directly into the cream.
Gently heat the soaked gelatin over a water bath or in the microwave, but do not bring it to a boil. When it has liquefied, pour it over the cottage cheese cream and mix quickly.
Pour the cream over the base placed in the pan, level it, and refrigerate for at least 3 hours to set.
3. The pink cream for decoration
Prepare the strawberry pudding with 300 ml of low-fat milk and half a capful of sweetener, according to the instructions on the packet. Boil until it thickens well.
Let the cream cool slightly, then spread it evenly over the cake after the cottage cheese cream has set.
Refrigerate again for at least 30 minutes before removing the ring and slicing the cake.
Why I make the recipe often
It's the kind of dessert I can make without worrying about the allowed ingredients. It's quick to assemble, not expensive, and easy to portion. Even though it doesn't have the texture or taste of a classic cheesecake, on days when I'm on a diet, it's a good solution for something sweet.
Tips and variations
Tips
Use the finest cottage cheese; if it's coarser, you can pass it through a sieve.
For the base, do not mix too much after adding the pudding powder and oat bran, to avoid deflating the egg whites.
For the cream, do not use hot gelatin, otherwise the mixture will curdle.
If you add frozen blueberries, there is no need to thaw them beforehand.
If you don't have a removable ring pan, you can assemble it in a regular tray, but it might not cut as evenly.
Substitutions
You can replace Activia yogurt with any similar low-fat yogurt.
If you don't have liquid sweetener, erythritol or another allowed sweetener can be used (the dosage is adjusted).
Cottage cheese can be replaced with low-fat quark if you can find it.
The cocoa pudding powder in the base can be replaced with vanilla if you don’t want a chocolate flavor.
Variations
Instead of blueberries, you can use finely chopped strawberries or other allowed berries.
The pink cream on top can be left plain, just with a little vanilla essence if you don’t want to use strawberry pudding.
For a different look, you can place whole berries on top before pouring the pudding.
Serving ideas
Serve cold, directly from the fridge.
You can garnish with a few fresh berries or a little grated lemon zest.
If you want, you can portion it and keep it individually in the fridge for quick snacks.
Frequently asked questions
1. Can it be made without the strawberry pudding for the top cream?
Yes, the pink cream is for appearance. You can skip it or use another allowed pudding, or just leave the cream cheese plain.
2. What type of cottage cheese is suitable?
Low-fat, as fine as possible cottage cheese is the best. If it's too coarse, the final texture will not be as pleasant.
3. Can I use fresh fruit instead of frozen blueberries?
Yes, fresh berries are fine, but they must be allowed in the phase of the diet you are in.
4. Can the base be made with other pudding flavors?
Yes, if you don’t want a chocolate flavor, you can use vanilla or any other allowed flavor.
5. Can I use another type of sweetener?
You can use any liquid or powdered sweetener allowed by the Dukan diet. The dosage is adjusted based on how sweet you want the cake to be.
Nutritional values
Approximately, for a slice (out of 12 servings):
Calories: 80-100 kcal
Protein: 9-10 g
Fat: 1-2 g
Carbohydrates: 6-8 g
Values may vary depending on the brand of cheese/yogurt you use and how much sweetener you add. It contains no added sugar or fats.
Storage and reheating
Keeps well in the fridge, covered, for 2-3 days. Freezing is not recommended, as the texture of the cream changes. It does not require reheating, served cold. If it sits too long, the base may get soggy from the cream, but it’s fine for 2 days.