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- 1 ½ cups cottage cheese - 1 cup Greek yogurt - 2 tablespoons honey or maple syrup - 1 teaspoon vanilla extract - 2 teaspoons lemon juice - ¼ cup protein powder (vanilla or unflavored) - 2 tablespoons cornstarch - 2 large eggs - 1 cup almond flour (for the crust) - 2 tablespoons coconut oil, melted - 1 tablespoon sweetener (optional, adjust to taste) - Pinch of salt High-protein ingredients make this cheesecake healthy and filling. Cottage cheese packs in protein, calcium, and vitamins. Greek yogurt adds more protein and probiotics. These good bacteria help your gut. Eggs are a complete protein and provide healthy fats. Almond flour has healthy fats and fiber. It also keeps the crust gluten-free. Using protein powder boosts protein even more. You can swap ingredients easily for your needs. Use ricotta cheese if you don't like cottage cheese. Any yogurt works if Greek is not available. For sweeteners, use agave nectar or stevia. You can also try oat flour instead of almond flour for the crust. If you want a dairy-free option, use silken tofu instead of cottage cheese and yogurt. These swaps keep the recipe tasty and healthy. {{ingredient_image_1}} To make the g Protein Cheesecake, you need to gather your ingredients first. This recipe takes about 20 minutes to prep. You will also need time for baking and chilling. Plan for a total of 3 hours to enjoy this tasty dish. 1. Preheat the Oven: Start by setting your oven to 325°F (160°C). 2. Prepare the Crust: In a bowl, mix the almond flour, melted coconut oil, and a pinch of salt. Stir until it looks like wet sand. Press this mix into the bottom of a greased 9-inch springform pan. Bake it for 10-12 minutes until it turns slightly golden. Once done, let it cool. 3. Make the Filling: In a blender or food processor, add the cottage cheese, Greek yogurt, honey (or maple syrup), vanilla extract, lemon juice, protein powder, cornstarch, and eggs. Blend until smooth. Scrape down the sides if needed. 4. Combine: Pour the filling over the cooled crust. Smooth the top with a spatula. 5. Bake: Place the cheesecake in the oven. Bake for about 30-35 minutes. The edges should be set, but the center can jiggle a bit. 6. Cool Down: Turn off the oven and slightly open the door. Let the cheesecake cool inside for about 1 hour. This helps to avoid cracks. Afterward, move it to the fridge to chill for at least 2 hours or overnight for the best texture. 7. Serve: Once chilled, carefully take the cheesecake out of the springform pan. Slice it up and serve it plain or with fresh berries and a drizzle of honey for extra sweetness. - Blend Well: Make sure to blend the filling until it is very smooth. This helps create a creamy texture. - Don't Overbake: Keep an eye on the time. Overbaking can lead to cracks. - Cool Slowly: Allowing the cheesecake to cool slowly in the oven helps maintain its texture. To avoid cracks in your cheesecake, keep a few things in mind. First, don’t overmix the filling. Blend until smooth, but stop once it’s creamy. Second, bake at a low temperature. I recommend 325°F (160°C). This helps the cheesecake cook evenly. Lastly, let the cheesecake cool slowly. After baking, crack the oven door. This prevents sudden temperature changes that cause cracks. Chilling is key for a nice texture. After you bake the cheesecake, let it cool in the oven for one hour. This helps it set. Then, transfer it to the fridge. Chill for at least two hours, but overnight is best. This allows the flavors to meld. If you’re in a hurry, a quick chill in the freezer for 30 minutes can help, but it’s not as effective. For serving, keep it simple yet tasty. You can enjoy the cheesecake plain, or add toppings. Fresh berries like strawberries or blueberries add a bright flavor. Drizzle some honey or maple syrup for extra sweetness. If you want a creamy touch, add a dollop of Greek yogurt on top. These small additions can elevate your dessert and make it even more delicious! Pro Tips Choose the Right Sweetener: For a more natural taste, use honey or maple syrup. If you want to keep it low-calorie, opt for a low-calorie sweetener. Prevent Cracking: Cooling the cheesecake in the oven with the door ajar helps to prevent cracks on the surface. This gradual temperature change is essential. Texture Tip: Ensure all your ingredients, especially the cottage cheese and eggs, are at room temperature before blending for a smoother filling. Chill Time Matters: For the best flavor and texture, allow the cheesecake to chill overnight. This helps the flavors meld beautifully. {{image_2}} You can change the flavor of your cheesecake easily. Try adding cocoa powder for chocolate cheesecake. Mix in some fresh berries for a fruity twist. Just blend the berries into the filling before baking. You can also add a bit of almond extract for a nutty flavor. Each variation lets you create a new taste. If you need a gluten-free crust, use ground oats or almond flour. Almond flour works great for a nutty taste. You can also use crushed gluten-free cookies for a sweet base. Just mix them with melted coconut oil. Press the mixture into your pan as you would with regular crust. Toppings can make your cheesecake even better. For a fresh taste, add a dollop of Greek yogurt on top. You can also drizzle honey or maple syrup for sweetness. Fresh fruit like strawberries or blueberries adds color and flavor. Try a fruit sauce for a fun finish. These toppings let you customize each slice to your liking. To store leftover cheesecake, place it in an airtight container. Keep it in the fridge. This helps keep it fresh and tasty. Make sure to cover the cheesecake well. You can also use plastic wrap if you prefer. Store it for up to 5 days. You can freeze cheesecake for later. First, let it cool completely. Then, slice it into pieces. Wrap each slice in plastic wrap tightly. Place the wrapped slices in a freezer-safe bag or container. This helps prevent freezer burn. You can freeze it for up to 3 months. To eat, thaw it in the fridge overnight. The cheesecake lasts about 5 days in the fridge. After that, it may lose flavor and texture. For the best taste, eat it fresh. When freezing, ensure the cheesecake is well-wrapped. This keeps it tasting great when you thaw it. Always check for any signs of spoilage before enjoying your leftovers. The G Protein Cheesecake has about 150 calories per slice. This is based on cutting it into eight slices. Each slice gives you a healthy treat without too many calories. The lower calorie count comes from using cottage cheese and Greek yogurt instead of cream cheese. These ingredients add protein while keeping calories low. Yes, you can use different protein powders. Whether you prefer whey, plant-based, or pea protein, all work well. Just make sure the flavor matches your taste. Vanilla or unflavored protein powders are best for this recipe. They help keep the cheesecake tasting fresh and light. You can keep the cheesecake in the fridge for up to five days. Store it in an airtight container to keep it fresh. If you have any leftovers, this is a great way to enjoy more treats later. Just remember, the longer it sits, the softer the texture may become. This blog post covered the essential ingredients for a high-protein cheesecake. You learned about their benefits, common substitutions, and how they contribute to better health. We also explored detailed baking steps and key tips to ensure perfect texture. Enjoy a variety of flavors, crust options, and toppings to enhance your cheesecake. Plus, I shared the best ways to store leftovers and answered common questions. With these insights, you can create a delicious and nutritious treat that fits your needs. Enjoy baking and sharing your high-protein cheesecake!

Guilt-Free Protein Cheesecake

A delicious and healthy cheesecake made with cottage cheese and Greek yogurt, perfect for guilt-free indulgence.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 3 hours
Course Dessert
Cuisine American
Servings 8
Calories 150 kcal

Ingredients
  

  • 1.5 cups cottage cheese
  • 1 cup Greek yogurt
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon juice
  • 0.25 cup protein powder (vanilla or unflavored)
  • 2 tablespoons cornstarch
  • 2 large eggs
  • 1 cup almond flour (for the crust)
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon sweetener (optional, adjust to taste)
  • 1 pinch salt

Instructions
 

  • Preheat your oven to 325°F (160°C).
  • In a mixing bowl, combine almond flour, melted coconut oil, and a pinch of salt. Mix until it resembles wet sand. Press this mixture firmly into the bottom of a greased 9-inch springform pan. Bake in the preheated oven for 10-12 minutes or until slightly golden. Remove and let cool.
  • In a blender or food processor, combine the cottage cheese, Greek yogurt, honey (or maple syrup), vanilla extract, lemon juice, protein powder, cornstarch, and eggs. Blend until the mixture is smooth and creamy, scraping down the sides as necessary.
  • Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
  • Bake the cheesecake in the oven for about 30-35 minutes. The edges should be set, but the center may still be slightly jiggly.
  • Turn off the oven and crack the oven door open slightly. Let the cheesecake cool in the oven for about 1 hour to prevent cracking. After that, transfer it to the fridge to chill for at least 2 hours or overnight for best results.
  • Once chilled, carefully release the cheesecake from the springform pan. Slice and serve plain or topped with fresh berries or a drizzle of honey for added sweetness.

Notes

Chill overnight for best results.
Keyword cheesecake, healthy dessert, protein