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Delicious High-Protein Cheesecake recipe photo

High-Protein Cheesecake

This High-Protein Cheesecake is a game-changer! Creamy and delicious, it’s packed with protein and topped with fresh strawberries.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
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.