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
- 375ml Buttermilk 1% [REWE] (≈1 cup + 4 fl oz + 1 tbsp) ℹ️
- 200g Topfen / Quark 0.6% [Berchtesgadener]↗ (≈7 oz) • 250g container; US alternative: low-fat cream cheese ℹ️
- 15g Glycerin (E422, VG) [hd-line]↗ (≈1 tbsp) • POD = 60%; GI = 5; Density = 1.26 g/ml ℹ️
- 10g Brandy or Vodka 40 vol%↗ (≈2 tsp) • alternative: 8g (additional) VG for a sober recipe ℹ️
Dry
- 40g SweEX (Erythritol + Xylitol 3:2)↗ (≈1 oz + 2 ¼ tsp) • alternative: 53g allulose or dextrose ℹ️
- 20g Inulin [Vit4ever]↗ (≈1 tbsp + 1 tsp) • Sweetness = 8%; GI ~= 0 ℹ️
- 15g Salty Stability [Inulin / GMS / CMC / Guar / XG / Salt]↗ (≈1 tbsp) • not-as-good substitute: 1.5g guar, 0.5g xanthan, and 0.5g salt ℹ️
- 10g Whey + Casein protein (grass-fed) [Vilgain]↗ (≈2 tsp) • with stevia ℹ️
- 2g Vanilla Bean Powder [InterVanilla] (≈½ tsp) ℹ️
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 (≈1 oz + 1 tbsp + 1 ½ tsp) • add chopped as a mix-in [31kcal, 5g sugar]
- 20g Sultanas (organic) [Biojoy] (≈1 tbsp + 1 tsp) • add chopped as a mix-in [60kcal, 13g sugar] ℹ️
Topping Options
- 3-4 pieces Graham crackers / Butter cookies
- 3-4 pieces Wafers (cream-filled)
- 20ml Syrup Caramel (low-sugar) [Sukrin]↗ (≈1 tbsp + 1 tsp) • 14% sorbitol, erythritol, stevia [30kcal, 0.4g sugar] ℹ️
DIRECTIONS¶
- Add "wet" ingredients to empty Creami tub.
- Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
- Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
- Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
- Add remaining ingredients (to the MAX line) and stir with a spoon.
- For better results, let the base age in the fridge (covered, lid on), for a few hours or over night. This helps flavor development and gum hydration, especially with unheated bases.
- Freeze for 24h with lid on, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
- 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¶
| 🥗 Value | 100g | Serving | Total |
|---|---|---|---|
| ⚖️ Weight (g) | 100 | 340 | 687 |
| 🔥 Energy (kcal) | 77.1 | 262.0 | 529.4 |
| 🫒 Fat (g) | 0.6 | 2.0 | 4.1 |
| 🍞 Carbohydrates (g) | 16.1 | 54.7 | 110.5 |
| 🍬 Sugars (g) | 3.7 | 12.6 | 25.5 |
| 💪 Protein (g) | 6.5 | 22.3 | 45.0 |
| 🧂 Salt (g) | 0.2 | 0.7 | 1.3 |
- FPDF / PAC↗ (target 20..30): 32.14
- Protein / Energy Ratio (ok=12%; hi=20%): 33.98% • LOW-FAT • Low-Sugar • Hi-Protein
- Milk Solids Non-Fat (MSNF↗, 7-11%): 63.7g • 9.3%
- Net carbs: 34.2g • ∝ 5 servings@137g: 6.8g • ∝ 3 servings@229g: 11.4g • energy ratio (low <20%): 25.8%
- 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).