Greek yogurt contains 20g protein per cup—triple that of cream cheese—making this cheesecake accidentally muscular.
Healthy High Protein Cheesecake
Indulge in a guilt-free delight with this creamy, protein-packed raspberry cheesecake! Crafted with a luscious blend of cottage cheese, Greek yogurt, and farm-fresh eggs, this dessert is not only delicious but also a smart choice for health-conscious sweet tooths. Dive into a slice of this vibrant treat and savor the perfect balance of tangy raspberries and smooth cheesecake bliss!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- Lemon juice
🥛Dairy & Eggs(2)
- 250g cottage cheese (8.82 oz)
- 2 eggs
📦Other(2)
- 80g Greek yoghurt (2.82 oz)
- Raspberries
👨🍳 Instructions
- 1
Blend cottage cheese with two eggs, Greek yogurt, lemon juice, and mashed raspberries.
- 2
Pour the mixture into bowls or ramekins and bake in the oven at 180°C for 30 minutes.
💡 Pro Tips
- ✓Strain cottage cheese through fine mesh for 30 minutes before blending to remove excess whey, preventing a grainy texture and reducing baking liquid by 15-20%.ingredient15-20% liquid reduction
- ✓Blend cottage cheese mixture for 2-3 minutes until completely smooth - protein curds need extended blending time to break down molecular structure for creamy consistency.technique2-3 minutes
- ✓Bake in a water bath (bain-marie) to maintain even 160°F internal temperature, preventing protein coagulation that causes cracking in high-protein batters.equipment160°F internal temp
- ✓Cool cheesecakes gradually by turning off oven and cracking door for 1 hour before refrigerating - rapid temperature changes cause 30-40% more surface cracks.timing1 hour gradual cooling
- ✓Use full-fat Greek yogurt with minimum 10% fat content because protein-heavy batters need fat for proper mouthfeel and to prevent rubbery texture.ingredient10% minimum fat
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Greek yogurt contains 20g protein per cup—triple that of cream cheese—making this cheesecake accidentally muscular.
Healthy High Protein Cheesecake
Indulge in a guilt-free delight with this creamy, protein-packed raspberry cheesecake! Crafted with a luscious blend of cottage cheese, Greek yogurt, and farm-fresh eggs, this dessert is not only delicious but also a smart choice for health-conscious sweet tooths. Dive into a slice of this vibrant treat and savor the perfect balance of tangy raspberries and smooth cheesecake bliss!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- Lemon juice
🥛Dairy & Eggs(2)
- 250g cottage cheese (8.82 oz)
- 2 eggs
📦Other(2)
- 80g Greek yoghurt (2.82 oz)
- Raspberries
👨🍳 Instructions
- 1
Blend cottage cheese with two eggs, Greek yogurt, lemon juice, and mashed raspberries.
- 2
Pour the mixture into bowls or ramekins and bake in the oven at 180°C for 30 minutes.
💡 Pro Tips
- ✓Strain cottage cheese through fine mesh for 30 minutes before blending to remove excess whey, preventing a grainy texture and reducing baking liquid by 15-20%.ingredient15-20% liquid reduction
- ✓Blend cottage cheese mixture for 2-3 minutes until completely smooth - protein curds need extended blending time to break down molecular structure for creamy consistency.technique2-3 minutes
- ✓Bake in a water bath (bain-marie) to maintain even 160°F internal temperature, preventing protein coagulation that causes cracking in high-protein batters.equipment160°F internal temp
- ✓Cool cheesecakes gradually by turning off oven and cracking door for 1 hour before refrigerating - rapid temperature changes cause 30-40% more surface cracks.timing1 hour gradual cooling
- ✓Use full-fat Greek yogurt with minimum 10% fat content because protein-heavy batters need fat for proper mouthfeel and to prevent rubbery texture.ingredient10% minimum fat