High Protein Cottage Cheese Cheesecake
Indulge guilt-free with this High Protein Cottage Cheese Cheesecake, a delightful dessert that's as wholesome as it is delicious. Packed with 500 grams of low-fat cottage cheese, creamy Greek yogurt, and a hint of vanilla whey protein powder, this cheesecake offers a perfect balance of indulgence and nutrition, making it ideal for fitness enthusiasts and anyone looking for a protein-packed treat. A buttery graham cracker crust forms the base, while honey and a hint of lemon zest add natural sweetness and a zesty touch. With a luscious, smooth texture and no compromise on flavor, this easy-to-make cheesecake bakes up beautifully in just an hour and sets overnight for the ultimate creamy consistency. Whether you're serving it as a post-workout treat or a guilt-free dessert, this high-protein cheesecake is sure to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 150 grams crushed graham crackers
- 60 grams unsalted butter
- 500 grams low-fat cottage cheese
- 200 grams greek yogurt
- 30 grams whey protein powder, vanilla flavored
- 75 ml honey
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest
- 0.25 teaspoon salt
Instructions
Preheat your oven to 170°C (340°F) and line the bottom of a 9-inch springform pan with parchment paper.
In a medium-sized bowl, mix the crushed graham crackers and melted butter together until the mixture resembles wet sand.
Press the mixture into the bottom of the prepared springform pan to form the crust. Use the back of a spoon to compact it evenly. Set aside.
In a blender or food processor, combine the cottage cheese, Greek yogurt, whey protein powder, and honey. Blend until smooth and creamy.
Add the eggs one at a time, blending briefly after each addition until fully incorporated.
Add the vanilla extract, lemon zest, and salt, and blend again until well combined.
Pour the cheesecake filling over the prepared crust in the springform pan, smoothing the top with a spatula.
Place the pan in the oven and bake for 50-60 minutes, or until the edges are set and the center slightly jiggles when shaken.
Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracks.
After it has cooled, refrigerate the cheesecake for at least 4 hours, or overnight, to set completely.
Before serving, carefully remove the cheesecake from the springform pan. Slice and enjoy!
Nutrition Facts
Calories |
2218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.6 g | 121% | |
| Saturated Fat | 45.8 g | 229% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 788 mg | 262% | |
| Sodium | 3288 mg | 143% | |
| Total Carbohydrate | 212.9 g | 77% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 120.4 g | ||
| Protein | 121.8 g | 244% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 943 mg | 73% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1459 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
