High-Protein Cheesecake

If you’ve been searching for a delicious dessert that is both satisfying and nourishing, look no further! This High-Protein Cheesecake is a game-changer. With creamy cottage cheese blended into a luscious filling, it gives you all the flavors of traditional cheesecake with a boost of protein. Plus, it’s topped with fresh strawberries and a drizzle of maple syrup that takes it to the next level. Whether you’re looking for a post-workout treat or a sweet end to your meal, this cheesecake will quickly become a favorite in your dessert rotation.

Why This Recipe Belongs in Your Rotation

This High-Protein Cheesecake isn’t just a dessert; it’s a versatile dish that fits perfectly into many lifestyles. It’s great for anyone wanting to indulge while still being mindful of nutrition. The use of cottage cheese and minimal sweeteners keeps the protein content high and sugar content lower than traditional recipes. Furthermore, it’s gluten-free, making it suitable for those with dietary restrictions. The easy preparation and the delightful taste make it not just a meal, but a moment to savor.

The Essentials

To create the perfect High-Protein Cheesecake, you’ll need the following ingredients:

• Graham cracker crumbs: 1 ½ cups (180g) for a classic crust. I recommend using gluten-free crumbs for a healthier option.
• Unsalted butter: 2 tablespoons (30 ml), melted, to bind the crust.
• Pure maple syrup: 3 tablespoons (44 ml) for a natural sweetness in the crust and additional ½ cup (120 ml) for the filling.
• Sea salt: A pinch enhances the flavors.
• Ground cinnamon: Optional, but it adds a warm flavor to the crust.
• Cottage cheese: 24 ounces, blended for a creamy texture and high protein content.
• Eggs: 2 large, for binding the filling.
• Pure vanilla extract: 2 teaspoons for a fragrant touch.
• Tapioca flour: 1 tablespoon, or substitute with gluten-free all-purpose flour or cornstarch for a smooth texture.
• Fresh strawberries: 2 cups (16 oz), chopped, for topping.
• More maple syrup: 3 tablespoons (44 ml) to sweeten the strawberries.
• Tapioca flour: 2 teaspoons for thickening the strawberry topping.

What You’ll Need (Gear)

To whip up this delightful High-Protein Cheesecake, gather the following tools:

• 9-inch springform pan: Essential for easy removal of the cheesecake.
• Mixing bowls: For combining the crust and filling.
• Blender or food processor: To blend the cottage cheese into a smooth consistency.
• Whisk: For mixing the filling ingredients together.
• Rubber spatula: To scrape down the sides of the bowl and ensure everything is well mixed.
• Measuring cups and spoons: For precise ingredient measurements.

Mastering High-Protein Cheesecake: How-To

Follow these steps to create your very own High-Protein Cheesecake:

Step 1: Prepare the Crust

In a mixing bowl, combine the graham cracker crumbs, melted butter, 3 tablespoons of maple syrup, a pinch of sea salt, and ground cinnamon (if using). Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to create a solid crust.

Step 2: Preheat the Oven

Preheat your oven to 325°F (160°C). This ensures that your cheesecake bakes evenly.

Step 3: Blend the Filling

In a blender or food processor, add the cottage cheese, ½ cup of maple syrup, eggs, vanilla extract, tapioca flour, and sea salt. Blend until the mixture is smooth and creamy. This step is crucial to achieving a velvety texture.

Step 4: Assemble the Cheesecake

Pour the cottage cheese filling over the prepared crust in the springform pan. Use a rubber spatula to smooth the top.

Step 5: Bake the Cheesecake

Place the cheesecake in the preheated oven and bake for 45-50 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for about an hour. This helps prevent cracking.

Step 6: Chill the Cheesecake

Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight. This allows the flavors to meld and the cheesecake to firm up.

Step 7: Prepare the Strawberry Topping

In a medium bowl, combine the chopped strawberries, 3 tablespoons of maple syrup, and 2 teaspoons of tapioca flour. Mix well and let it sit for about 15 minutes to allow the flavors to combine.

Step 8: Serve

Remove the cheesecake from the springform pan and slice it. Top each slice with the strawberry mixture before serving. Enjoy your delicious and protein-packed dessert!

Season-by-Season Upgrades

This High-Protein Cheesecake can be easily adapted to suit different seasons. Here are some ideas:

• Spring: Use fresh berries like blueberries or raspberries for a vibrant topping.
• Summer: Add a tropical twist with diced mango or pineapple.
• Fall: Incorporate pumpkin puree and spices for a seasonal favorite.
• Winter: Consider using a layer of spiced apple topping with cinnamon and nutmeg.

Pitfalls & How to Prevent Them

Creating the perfect High-Protein Cheesecake can sometimes come with challenges. Here are some common pitfalls and how to avoid them:

• Cracking: To prevent cracks, avoid overmixing the filling and allow the cheesecake to cool slowly in the oven.
• Too Soft: If the cheesecake is too soft, ensure it has chilled long enough in the refrigerator.
• Crust Falling Apart: Make sure to press the crust firmly and allow it to cool completely before adding the filling.
• Uneven Baking: Rotate the cheesecake halfway through baking to promote even cooking.

Meal Prep & Storage Notes

This High-Protein Cheesecake is perfect for meal prep. Here are some tips for making it ahead of time:

You can prepare the cheesecake a day in advance. Once it has completely cooled and set in the refrigerator, cover it tightly with plastic wrap or aluminum foil. It will keep well for up to 5 days. If you want to store individual slices, slice the cheesecake and wrap each piece separately for easy grab-and-go treats. The strawberry topping can also be made a few days in advance; just store it in an airtight container in the fridge.

High-Protein Cheesecake Q&A

Can I use low-fat cottage cheese instead?

Yes, you can use low-fat cottage cheese, but keep in mind that it may slightly alter the texture and creaminess of the cheesecake.

Can I substitute the maple syrup with another sweetener?

Absolutely! Honey or agave nectar can be used as alternatives. Just be mindful of the sweetness level, as they may vary.

How can I make this cheesecake dairy-free?

To make this cheesecake dairy-free, try substituting the cottage cheese with a dairy-free cream cheese or silken tofu blended until smooth.

Can I freeze the cheesecake?

Yes, you can freeze the cheesecake. Just make sure it is well wrapped in plastic wrap and then in aluminum foil. It will keep in the freezer for up to 3 months. Thaw in the refrigerator before serving.

Ready to Cook?

Now that you have all the details, it’s time to whip up your High-Protein Cheesecake! This delightful dessert not only satisfies your sweet tooth but also provides a healthy dose of protein. With just a few simple steps and the right ingredients, you can create a delicious treat that everyone will love. So gather your ingredients, turn on your oven, and get ready to enjoy a slice of this creamy, dreamy cheesecake!

High-Protein Cheesecake

This High-Protein Cheesecake is a game-changer! Creamy and delicious, it’s packed with protein and topped with fresh strawberries.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For the Crust:

• 1.5 cups Graham cracker crumbs (gluten-free if desired)
• 2 tablespoons Unsalted butter (melted)
• 3 tablespoons Pure maple syrup for crust
• 1 pinch Sea salt
• 1 teaspoon Ground cinnamon (optional)

For the Filling:

• 24 ounces Cottage cheese (blended)
• 2 large Eggs
• 0.5 cups Pure maple syrup for filling
• 2 teaspoons Pure vanilla extract
• 1 tablespoon Tapioca flour (or substitute)

For the Topping:

• 2 cups Fresh strawberries (chopped)
• 3 tablespoons Maple syrup to sweeten strawberries
• 2 teaspoons Tapioca flour for thickening

Equipment

• 9-inch springform pan
• Mixing bowls
• Blender or food processor
• Whisk
• Rubber spatula
• Measuring cups and spoons

Method

 

Preparation Steps:

1. Step 1: Prepare the Crust - In a mixing bowl, combine the graham cracker crumbs, melted butter, 3 tablespoons of maple syrup, a pinch of sea salt, and ground cinnamon (if using). Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to create a solid crust.
2. Step 2: Preheat the Oven - Preheat your oven to 325°F (160°C) to ensure even baking.
3. Step 3: Blend the Filling - In a blender or food processor, add the cottage cheese, ½ cup of maple syrup, eggs, vanilla extract, tapioca flour, and sea salt. Blend until smooth and creamy.
4. Step 4: Assemble the Cheesecake - Pour the cottage cheese filling over the prepared crust in the springform pan. Use a rubber spatula to smooth the top.
5. Step 5: Bake the Cheesecake - Place the cheesecake in the preheated oven and bake for 45-50 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for about an hour.
6. Step 6: Chill the Cheesecake - Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight.
7. Step 7: Prepare the Strawberry Topping - In a medium bowl, combine the chopped strawberries, 3 tablespoons of maple syrup, and 2 teaspoons of tapioca flour. Mix well and let sit for about 15 minutes.
8. Step 8: Serve - Remove the cheesecake from the springform pan, slice, and top each slice with the strawberry mixture before serving.

Notes

• Prepare the cheesecake a day in advance for best flavor.
• Store tightly covered in the refrigerator for up to 5 days.
• Freeze individual slices for easy grab-and-go treats.