Description
Indulge in a delectable Cottage Cheese Protein Cheesecake that satisfies your sweet cravings while supporting your health goals. This low-calorie, sugar-free, high-protein dessert is perfect for a guilt-free treat.
Ingredients
For the crust:
- 5 sheets plain or honey graham crackers (approximately 75g)
- 2 tablespoons runny almond butter (28g)
- 2 teaspoons sugar-free maple syrup (13g)
- 1 egg white (33g)
For the filling:
- ⅔ cup low-fat cottage cheese (170g)
- 6 oz reduced-fat cream cheese, softened (170g)
- 2 tablespoons unsweetened almond milk
- ⅓ cup vanilla protein powder (30g)
- 2 teaspoons cornstarch
- 1 egg
Instructions
- Preheat oven to 375°F (190°C).
- Line the bottom of a 7-inch springform pan with parchment paper and lightly grease the sides.
- Blend graham crackers into fine crumbs using a food processor.
- Add almond butter and sugar-free maple syrup to the crumbs and pulse to combine.
- Transfer to a bowl, mix in the egg white, and press evenly into the pan.
- Bake the crust for 10 minutes; cool completely for 30 minutes.
- Blend cottage cheese until smooth.
- In a bowl, beat softened cream cheese until fluffy. Add blended cottage cheese and mix well.
- Incorporate protein powder and cornstarch; beat until smooth.
- Mix in the egg until just combined.
- Pour filling over cooled crust, smoothing the top.
- Prepare a water bath: wrap the springform pan in foil, place it in a larger pan with 2-3 inches of hot water.
- Bake at 350°F (175°C) for 30-35 minutes until edges set and the center jiggles slightly.
- Turn off the oven; leave cheesecake inside with the door ajar for 1 hour.
- Cool to room temperature, then refrigerate for at least 2 hours.
Notes
- Gluten-Free: Substitute graham crackers with gluten-free options.
- Nut-Free: Replace almond butter with sunflower seed butter.
- Dairy-Free: Use plant-based cream cheese, cottage cheese, and vegan protein powder.
- Flavor Twist: Add lemon zest to the filling for a citrusy kick.
