Protein Cheesecake
Indulge in a delicious dessert while adding more proteins to your diet! This Protein Cheesecake is easy to make with simple ingredients and will satisfy your sweet tooth.
Servings: 8
Calories: 290kcal
Ingredients
For the crust:
- ¾ cup / 60 g almond meal
- ⅓ cup / 30 g coconut flour
- 4 tbsp / 50 g butter, melted
- 1 tablespoon powdered sugar
For the filling:
- 5.3 oz/ 150 g cottage cheese
- 12.3 oz/ 350 g ricotta
- ⅞ cup/ 100 g powdered sugar
- 3 large eggs
- 2 teaspoon vanilla extract
For decoration:
- Berries
Instructions
Crust:
- Line the bottom of a 7 inch/ 18 cm spring form pan with a circle of parchment paper. Wrap the pan in two sheets of aluminium foil.
- Preheat the oven to 320ºF/ 180ºC.
- Place the ingredients for the crust in a bowl and mix them well. Transfer it to the prepared pan and press it to the bottom. Set aside.
Filling:
- Place the cottage cheese, the ricotta and powdered sugar in a large mixing bowl. Beat with an electric mixer at a high speed until combined.
- Alternatively place them in a food processor to ensure a smooth texture but this is not mandatory.
- Add the eggs and the vanilla extract and whip again with the mixer at a medium speed just until combined.
- Transfer the filling to the pan, over the crust. Place the pan in the oven. Place a larger pan filled with cold water under the oven rack.
- Bake the cheesecake with the water underneath for about 1,5 hours or until the edges start turning golden brown and the centre is just set but a small part is still moving when shaked.
- Let the cheesecake cool for 30 minutes in the oven with the door ajar.
- After it cools completely, cover it with aluminium foil and refrigerate for 6 hours or overnight.
- Decorate with berries before serving.
Notes
The ricotta and cottage cheese quantities may vary, without changing the total quantity (500 g/ 17.6 oz).
There are different kinds of ricotta and this cheesecake has been designed for the driest possible. If yours is watery, consider straining it. If both the cottage cheese and ricotta are watery, another option is to add 1,5 tablespoon starch (corn, potato, tapioca, etc) to the filling before adding the eggs. This however will not guarantee great result if the quality of the cheese is not good.
Baking time may vary from 1 to 2 hours, depending on the quality of the cheese, if starch is added and the power of the oven.
There are different kinds of ricotta and this cheesecake has been designed for the driest possible. If yours is watery, consider straining it. If both the cottage cheese and ricotta are watery, another option is to add 1,5 tablespoon starch (corn, potato, tapioca, etc) to the filling before adding the eggs. This however will not guarantee great result if the quality of the cheese is not good.
Baking time may vary from 1 to 2 hours, depending on the quality of the cheese, if starch is added and the power of the oven.
Nutrition
Calories: 290kcal | Carbohydrates: 22g | Protein: 12g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 101mg | Sodium: 171mg | Potassium: 104mg | Fiber: 3g | Sugar: 16g | Vitamin A: 483IU | Vitamin C: 0.5mg | Calcium: 138mg | Iron: 1mg
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