Protein Cheesecake
A delightful twist on classic cheesecake, packed with protein and lower in calories, perfect for satisfying your sweet tooth while keeping health goals in mind.
Ingredients
Main Ingredients
- 2 cups low-fat cottage cheese
- 1 cup Greek yogurt
- 1 cup protein powder (vanilla or your choice of flavor)
- 1/2 cup honey or maple syrup Sweetener choice
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1 tablespoon cornstarch (optional for thicker texture) Use if you want a thicker cheesecake
- Non-stick cooking spray For greasing the pan
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare a springform pan by spraying it with non-stick cooking spray.
- In a blender or food processor, add the cottage cheese, Greek yogurt, protein powder, honey or maple syrup, eggs, vanilla extract, lemon juice, and salt. Blend the mixture until smooth and creamy.
- If you prefer a thicker texture, add cornstarch and blend until combined.
Baking
- Pour the cheesecake batter into the prepared springform pan.
- Bake for 45-50 minutes, or until the center is set and slightly jiggly.
- Turn off the oven but leave the cheesecake inside with the door slightly open for about an hour to prevent cracking.
- Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight.
Serving
- Carefully remove the cheesecake from the springform pan and slice it into even pieces.
- Garnish each slice with fresh fruit, nut butter, or a drizzle of honey before serving.
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Notes
For a rich flavor, opt for high-quality protein powder. Allow the cheesecake to chill completely for the best texture. For variations, consider adding pureed fruits or experimenting with different sweeteners and toppings.