Protein Cheesecake
A deliciously healthy twist on classic cheesecake that combines creaminess with high protein, perfect for guilt-free indulgence.
Ingredients
Crust
- 1.25 cups almond flour
- 2 tbsp protein powder
- 2 tbsp Joy Filled Eats Sweetener (or an alternative)
- 4 tbsp salted butter
Filling
- 16 oz 4% fat cottage cheese
- 8 oz cream cheese
- 0.5 cup protein powder
- 0.75 cup Joy Filled Eats Sweetener (or an alternative)
- 1 tsp vanilla extract
- 5 eggs Add one at a time
Instructions
Preparation
- Preheat your oven to 350°F.
- In a large food processor, combine almond flour, protein powder, sweetener, and butter until a coarse dough forms.
- Press the dough into the bottom of an 8-inch springform pan.
- Bake the crust in the preheated oven for about 8 minutes.
- Reduce the oven temperature to 275°F.
- In the same food processor, blend cottage cheese and cream cheese until smooth.
- Add protein powder, sweetener, and vanilla extract, and blend until well combined.
- Add eggs one at a time, blending until smooth.
- Pour the filling over the pre-baked crust and smooth it out.
- Bake for approximately 90 minutes until the center no longer jiggles.
- Let the cheesecake cool completely in the pan on a wire rack and refrigerate for at least 4 hours before serving.
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Notes
Serve with fresh fruit, sugar-free chocolate or caramel sauce, nuts, or whipped cream. Ensure all ingredients are at room temperature for best results.