Protein Cheesecake Recipe

This rich, creamy protein cheesecake recipe uses cottage cheese and Greek yogurt for a higher protein spin on the classic dessert. No protein powder in sight!

Course Dessert

Cuisine American

Keyword Cheesecake Using Cottage Cheese, Cheesecake Using Greek Yogurt, Cheesecake With Cottage Cheese, Cheesecake With Greek Yogurt, Cottage Cheese Cheesecake, Cottage Cheese Cheesecake Recipe, Healthy Protein Cheesecake, High Protein Cheesecake, Protein Cheesecake, Protein Cheesecake Recipe

Prep Time 20

Cook Time 35

Chill Time: 10

Servings servings

Calories 353kcal

Author Faith Gorsky

Equipment

Ingredients

Crust:

1 cup almond flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
3 tablespoons unsalted butter melted

Cheesecake:

2 large eggs at room temperature
1 cup plain unsweetened Greek yogurt at room temperature
1/2 cup cottage cheese at room temperature
1 tablespoon pure vanilla extract
6 tablespoons granulated sweetener such as sugar or monk fruit/allulose blend
1/8 teaspoon salt
8 ounces cream cheese at room temperature

Other:

Hot water for a water bath
Fresh berries such as raspberries, strawberries, or blueberries (optional; for serving)

US Customary - Metric

Instructions

Make the Crust:

Prep. Preheat the oven to 325F. Line the bottom of a 6 to 7-inch springform pan with a piece of parchment paper trimmed to fit inside.
Toast. Add the almond flour to a small skillet over medium-low heat. Cook, stirring constantly, until the almond flour is light golden and smells toasted, about 3 to 5 minutes.
Mix. Add the toasted almond flour, cinnamon, and salt to a medium bowl and whisk to combine. Add the melted butter and stir to mix well.
Bake. Spread the almond flour mixture evenly in the bottom of the lined pan, pressing it down to compact it in the bottom and about 1/2 inch up the sides. Bake for 10 minutes.

Make the Filling:

While the crust bakes, add the eggs, yogurt, cottage cheese, vanilla, sweetener, salt, and cream cheese to a blender or food processor. Process until smooth and creamy, stopping to scrape down the sides as necessary. (TIP: Don’t over-process the mixture or it will get foamy.)

Assemble and Bake:

Prep the water bath and assemble the cheesecake. Put a kettle of water on to boil. Place a piece of aluminum foil under the pan with the pre-baked crust, and wrap the foil up the sides of the pan. Put the pan into a 9-inch square baking dish or casserole dish. Pour the cheesecake filling into the pre-baked crust.
Carefully pour the hot water into the square baking dish on the outside of the cheesecake pan so that the water comes about halfway or 3/4 up the sides of the cheesecake pan (this is the water bath).
Bake. Bake until the cheesecake is set along the outside but still wobbles in the center when you jiggle the pan, about 35 to 40 minutes.

Chill:

Let the cheesecake cool (still in the water bath) to room temperature, about 2 hours. Remove it from the water bath (removing the foil on the bottom of the pan), and refrigerate until fully chilled, about 8 hours. (TIP: For the best texture and flavor, don't skip the chill time!)

Serve:

Cut the cheesecake into slices and serve with fresh berries if desired.

Video

Notes

Nutrition Information: The nutritional information for this recipe was calculated using a keto sweetener (granulated monk fruit/allulose blend). However, you can use regular granulated sugar if you prefer. Also, note that the nutritional information doesn't include the optional berry topping.
Sweetener in the Crust: I like my sweets on the less-sweet side and I enjoy the contrast of the slightly salty crust paired with the sweet, creamy filling. However, if you have a die-hard sweet tooth, feel free to add up to 2 tablespoons of your favorite sweetener to the crust.
Net Carbs: 6g per serving if you use keto sweetener (each serving is 1/6 of the cheesecake).
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.

Nutrition