Protein Cheesecake
A delightful and nutritious dessert that combines the creamy essence of cheesecake with protein-rich ingredients, perfect for satisfying cravings without the guilt.
Ingredients
Cheesecake Base
- 1.5 cups low-fat cottage cheese
- 1 cup Greek yogurt
- 2 pieces eggs At room temperature
- 0.5 cup honey or maple syrup For sweetness
- 1 cup vanilla protein powder Choose vanilla or neutral flavor
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- a pinch salt
- Zest of 1 lemon optional for added flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare a springform pan by lightly greasing the sides or lining it with parchment paper.
- In a large mixing bowl, combine the cottage cheese and Greek yogurt. Use a blender or food processor to blend until smooth and creamy.
- Add the eggs, honey or maple syrup, vanilla protein powder, vanilla extract, baking powder, and salt to the mixture. Blend again until all ingredients are well combined and smooth.
- If desired, mix in the lemon zest at this point.
- Pour the cheesecake mixture into the prepared springform pan and smooth the top with a spatula.
Baking
- Bake in the preheated oven for 30-35 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside for an additional 10-15 minutes to help reduce cracks on the surface.
- Remove the cheesecake from the oven and let it cool at room temperature. Once cooled, refrigerate for at least 4 hours or overnight for the best texture.
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Notes
Serve plain or with toppings like fresh fruits, honey, or chocolate. Store in the refrigerator for up to 5 days. Wrap slices tightly to freeze and enjoy later.