DessertHigh proteinGluten-freeVegetarian

Baked Cottage Cheese Protein Cheesecake

Name: Baked Cottage Cheese Protein Cheesecake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 wedges
Ingredients: 500g cottage cheese; 150g light cream cheese; 3 large eggs; 60g vanilla whey protein powder; 70g granulated sugar, or a 1:1 sweetener; 1 tsp vanilla extract; 1 tbsp lemon juice

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A cheesecake built almost entirely from cottage cheese and protein powder instead of the usual pound of cream cheese, crustless so none of the protein gets diluted by a base of crushed cookies.

This is the cottage cheese trick pushed as far as it goes: blend it smooth enough and nobody clocks it's not a regular New York cheesecake.

Per serving (1 wedge)

22g

Protein

235

Calories

17g

Carbs

Fat

6 wedges15 min45 min

Ingredients

1.1 lbcottage cheese
5 ozlight cream cheese
3 largeeggs
2 ozvanilla whey protein powder
2 ozgranulated sugar, or a 1:1 sweetener
1 tspvanilla extract
1 tbsplemon juice

Steps

1
Preheat the oven to 160°C (325°F) and grease a small round baking dish or springform pan.
2
Blend the cottage cheese until completely smooth, with no curds left, about 1 to 2 minutes.
3
Add the cream cheese, eggs, protein powder, sweetener, vanilla extract and lemon juice, and blend until smooth.
4
Pour into the prepared pan and bake for 40 to 45 minutes, until the center is just set with a slight wobble.
5
Turn off the oven and let the cheesecake cool inside with the door cracked open for 1 hour, to prevent cracking.
6
Chill in the refrigerator for at least 3 hours before slicing.