RecipesDessert
Dessert
Baked Protein Cheesecake
Cream cheese and cottage cheese baked smooth and tangy over a crushed biscuit base, set firm and chilled until it slices clean. The classic cheesecake, quietly carrying more protein than the diner slice.
- Serves
- 8
- Prep
- 20min
- Cook
- 60min
- Total
- 80min
Programs: Fat Loss, Muscle Gain, Maintenance, Blood Pressure
Per serving
- Calories
- 570kcal
- Protein
- 20.4g
- Carbs
- 43g
- Fat
- 35.6g
- Fibre
- 1.5g
01
Ingredients
For 8 servings · MetricUS
- 200gdigestive biscuits, crushedabout 2/3 of a 300g packet
- 60gbutter, melted
- 560gcream cheese, at room temperature2x 280g tubs
- 300gcottage cheesemost of a 300g tub
- 100ggranulated sweetener or sugar
- 60gvanilla protein powder2 scoops, about 30g each
- 3 tbspcornflour
- 4eggs, large
- 2 tspvanilla extract
- pinch of saltto taste
- 7 ozgraham crackers, crushedabout 14 crackers
- 4 tbspbutter, melted
- 16 ozcream cheese, at room temperature2x 8oz blocks
- 12 ozcottage cheesemost of a 12oz tub
- ½ cupgranulated sweetener or sugar
- 2 scoopvanilla protein powderabout 1 oz each
- 3 tbspcornstarch
- 4eggs, large
- 2 tspvanilla extract
- pinch of saltto taste
02
Method
Prep the oven and tin.
Preheat the oven to 160°C (320°F, fan 140°C). Grease a 20cm springform tin.
Make the base.
Mix the crushed biscuits with the melted butter until it looks like wet sand, then press firmly into the base of the tin.
Chill while you make the filling.
Make the filling.
Blend the cream cheese and cottage cheese together until completely smooth, with no curds left from the cottage cheese.
Add the sweetener, protein powder, cornflour, eggs, vanilla and salt. Blend again until just combined, don't overwork it once the eggs are in.
Bake.
Pour the filling over the chilled base and smooth the top.
Bake for 55 to 65 minutes, until the edges are set and the centre still has a gentle wobble when you nudge the tin.
Cool and chill.
Turn the oven off and leave the cheesecake inside with the door ajar for 30 minutes, this stops the top cracking as it cools.
Cool completely at room temperature, then chill in the fridge for at least 4 hours, ideally overnight, before slicing. Serve an eighth per person.