Protein Cheesecake
This high-protein cheesecake delivers the rich, tangy, velvety texture of a classic dessert without the compromise. Featuring a smart trio of cream cheese, Greek yogurt, and cottage cheese, each slice packs around 20 grams of protein for a dessert that truly works with your fitness goals.
Equipment
- 9-inch springform pan - Essential for clean, professional-looking slices
- High-Speed Blender or Food Processor - For blending cottage cheese until completely smooth
- Stand mixer or hand mixer - For beating cream cheese and mixing filling
- Large mixing bowl
- Medium mixing bowl - For the crust
- Rubber spatula - For scraping and gentle folding
- Measuring cups and spoons
- Parchment paper - For lining the bottom of the springform pan
- Aluminum foil - For tent covering during baking
- Offset spatula - Optional, for smoothing the top of the filling
- Cooling rack
Ingredients
- 1 ½ cups almond flour - 150g, super-fine blanched for best texture
- 3 tablespoons unsalted butter - 42g, melted
- 2 tablespoons granulated sweetener - 24g, sugar, monk fruit, or erythritol
- salt - a pinch
Cheesecake Filling
- 16 oz cream cheese - 454g, full-fat, softened to room temperature
- 1 cup cottage cheese - 240g, full-fat, blended smooth
- ¾ cup Greek yogurt - 180g, full-fat, plain
- 3 large eggs - room temperature
- ½ cup granulated sweetener - 100g, of choice
- 2 teaspoons pure vanilla extract
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch - optional, for extra firmness
Instructions
- Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
- Combine almond flour, sweetener, and salt in a medium bowl. Stir in melted butter until the mixture resembles damp sand. Press firmly into the bottom of the prepared pan, pressing up the sides if desired. Bake for 10 minutes and let cool.
- Blend cottage cheese in a high-speed blender for 30 to 60 seconds until completely smooth with no visible curds. Set aside.
- Beat softened cream cheese in a large bowl with a mixer on medium speed for 2 to 3 minutes until smooth and fluffy with no lumps.
- Add sweetener, vanilla extract, lemon juice, and cornstarch if using. Beat on medium speed until fully combined, about 1 minute.
- Add Greek yogurt and blended cottage cheese. Mix on low speed until just combined. Scrape the sides and bottom of the bowl.
- Add eggs one at a time, mixing on low speed after each addition just until the yolk disappears. Do not overmix.
- Pour filling over the pre-baked crust and smooth the top. Place the pan on a baking sheet and tent loosely with foil. Bake for 50 to 60 minutes until the edges are set and the center has a gentle wobble.
- Turn the oven off and leave the cheesecake inside with the door cracked open for 1 hour. Run a thin knife around the edge of the pan, then cool completely at room temperature for another hour.
- Cover and refrigerate for at least 6 hours or overnight. Release the springform latch, slice with a clean knife, add toppings, and serve.
Notes
- Room temperature dairy is essential for a smooth, lump-free filling. Remove cream cheese, eggs, and yogurt from the fridge at least 1 hour before starting.
- Blend the cottage cheese until completely silky. Any remaining texture will be visible in the finished cheesecake.
- Mix on low speed once the eggs are added. Overbeating traps air and is the most common cause of a cracked top.
- Don't skip the gradual cooling process. Cooling the cheesecake in the turned-off oven with the door cracked prevents sudden temperature changes that cause cracking.
- Full-fat dairy products yield the creamiest, most stable filling. Low-fat substitutes can result in a looser texture.
- Chill the cheesecake for a minimum of 6 hours, but overnight is strongly recommended for the best texture and clean slices.
- Store covered in the refrigerator for up to 5 days. Keep toppings separate and add them just before serving.
- Freeze individual slices wrapped tightly in plastic wrap for up to 2 months. Thaw overnight in the refrigerator before serving.
- Serve with fresh berry compote, sliced fruit, caramel drizzle, lemon curd, or whipped cream for a delicious finish.
- For a chocolate version, add 3 tablespoons of unsweetened cocoa powder to the filling. For a pumpkin version, replace the Greek yogurt with ½ cup canned pumpkin puree and add 1 teaspoon pumpkin spice.