Baked Protein Cheesecake

Name: Baked Protein Cheesecake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8 servings
Cuisine: American
Ingredients: 200g digestive biscuits, crushed; 60g butter, melted; 560g cream cheese, at room temperature; 300g cottage cheese; 100g granulated sweetener or sugar; 60g vanilla protein powder (2 scoops, about 30g each); 3 tbsp cornflour; 4 eggs, large; 2 tsp vanilla extract; pinch of salt (to taste)

Cream cheese and cottage cheese baked smooth over a crushed biscuit base, then chilled until it slices clean. Make it the day before so it can set overnight.

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

Ingredients

MetricUS

For 8 servings · MetricUS

200gdigestive biscuits, crushed
60gbutter, melted
560gcream cheese, at room temperature
300gcottage cheese
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 temperature
12 ozcottage cheese
½ cupgranulated sweetener or sugar
2 scoopvanilla protein powderabout 1 oz each
3 tbspcornstarch
4eggs, large
2 tspvanilla extract
pinch of saltto taste

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.

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Baked Protein Cheesecake

Ingredients

Method

Prep the oven and tin.

Make the base.

Make the filling.

Bake.

Cool and chill.

Add this recipe to your meal plan for the week.