Cheesecake Light (Deluxe)¶

Inspired by German cheesecake, which is made with ‘Quark’ or ‘Topfen’ – think of a cross between yogurt, cottage cheese and ricotta.

The buttermilk adds the necessary tanginess.

Spin on Light Ice Cream, do a scrape-down, and finish with a mix-in or respin run.

Serve with graham crackers or butter cookies to stand in for the pie crust.

Rating: 😋😋😋😋😋

INGREDIENTS¶

ℹ️ Brand names are in square brackets [...].

Wet

• 400ml Buttermilk 1% [REWE]
• 200g Topfen / Quark 0.6% [Berchtesgadener]^↗ • 250g container; US alternative: low-fat cream cheese
• 15g Glycerin (E422, VG) [hd-line]^↗ • POD = 60%; GI = 5; Density = 1.26 g/ml
• 10g Brandy or Vodka 40 vol%^↗ • alternative: 8g (additional) VG for a sober recipe

Dry

• 35g SweEX (Erythritol + Xylitol 3:2)^↗ • alternative: 47g allulose or dextrose
• 15g Salty Stability [Inulin / GMS / CMC / Guar / XG / Salt]^↗ • not-as-good substitute: 1.5g guar, 0.5g xanthan, and 0.5g salt
• 10g Whey + Casein protein (grass-fed) [Vilgain]^↗ • with stevia
• 2g Vanilla Bean Powder [InterVanilla]

Fill to MAX

• ≈3 drops Flavor drops Vanilla (sucralose) [IronMaxx] • to taste
• ≈10 drops Flavor drops Cookies&Cream (stevia) [Nick’s] • to taste

Mix-ins

• 50g Frozen Fruit • add chopped as a mix-in [31kcal, 5g sugar]
• 20g Sultanas (organic) [Biojoy] • add chopped as a mix-in [60kcal, 13g sugar]

Topping Options

• 3-4 pieces Graham crackers / Butter cookies
• 3-4 pieces Wafers (cream-filled)
• 20ml Syrup Caramel (low-sugar) [Sukrin] • 14% sorbitol, erythritol, stevia [30kcal, 0.4g sugar]

DIRECTIONS¶

1. Add "wet" ingredients to empty Creami tub.
2. Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
3. Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
4. Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
5. Add remaining ingredients (to the MAX line) and stir with a spoon.
6. Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
7. Process with RE-SPIN mode when not creamy enough after the first spin.
8. Process with MIX-IN after adding mix-ins evenly. For that, add partial amounts into a hole going down to the bottom, and fold the ice cream over, building pockets of mix-ins.

NUTRITIONAL & OTHER INFO¶

• Nutritional values per 100g/ml: 100g; 71.4 kcal; fat 0.6g; carbs 12.7g; sugar 3.6g; protein 6.7g; salt 0.2g
• Nutritional values per ½ Deluxe Tub: 340g; 242.8 kcal; fat 2.1g; carbs 43.1g; sugar 12.3g; protein 22.7g; salt 0.7g
• Nutritional values total: 687g; 490.6 kcal; fat 4.2g; carbs 87.1g; sugar 24.9g; protein 45.8g; salt 1.3g
• FPDF / PAC^↗ (target 20..30): 30.16
• Protein / Energy Ratio (ok=12%; hi=20%): 37.38% • LOW-FAT • Low-Sugar • Hi-Protein
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 65.8g • 9.6%
• Net carbs: 33.6g • ∝ 5 servings@137g: 6.7g • ∝ 3 servings@229g: 11.2g • energy ratio (low <20%): 27.4%
• 15g 'Salty Stability' is: 11.0g Inulin • 1.8g Glycerol Monostearate (GMS / E471) • 0.9g Tylose powder (E466, Tylo, CMC) • 0.6g Guar gum (E412) • 0.5g Salt • 0.2g Xanthan gum (E415, XG).