Cheesecake with Cottage Cheese 8" (Protein)

proteincheesecake2 This delicious Protein Cheesecake recipe is not only easy to make, creamy and delicious, but every serving has 19 grams of protein.

Crust:
1¼ cups almond flour
½ cup (2 scoops) unflavoured whey protein powder (39 g)
2 Tbsp. Monk Fruit Sweetener with Erythritol (Powdered)
4 Tbsp. salted butter

Filling:
16 oz 4% fat cottage cheese
8 oz cream cheese
½ cup (2 scoops) unflavoured whey protein powder (39 g)
¾ cup Monk Fruit Sweetener with Erythritol (Granular)
1 tsp. pure vanilla extract
5 eggs

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4).

In a large food processor pulse the almond flour, protein powder, sweetener and butter until a coarse dough forms.

Press into the bottom of an 8-inch springform pan to form a crust. Bake for 8 minutes.

Reduce the oven temperature to 275°F (140°C/120°C fan, Gas Mark 1).

Meanwhile, combine the cottage cheese and the cream cheese in the food processor (you don’t need to wash the bowl). Pulse the cheeses until smooth. Add the protein powder, sweetener and extract. Mix until combined.

Add the eggs. Blend until smooth. You will need to scrape down the sides. Pour over the crust.

Bake for 90 minutes until the center no longer jiggles when the pan is lightly shaken. Cool completely. Refrigerate for at least 4 hours before serving.

Cook's Notes:

Storage: Store in the fridge for up to a week or freeze for up to 3 months.