Not a day goes by that I don’t reach for something a little sweet. As much as I love baking with flour butter and sugar most days I aim to indulge without the sugar crash. Cheesecake has always been a special treat- not the daily norm. This “cheesecake” is made from cottage cheese, eggs and protein powder. It’s rich and creamy yet light and packs a hefty dose of protein.
The ingredients are so simple and healthy it is kind of mind blowing the way this blends together to make a decadent dessert. It’s perfectly acceptable to devour for breakfast and makes a well balanced post workout treat. I could honestly eat this anytime of day- topped with berry sauce or drizzled with raw honey. I’ve included my recipe for serving this with a simple strawberry compote- you use whatever fresh or frozen berries you have on hand!
Cottage Cheese cottage cheese is high in protein and low in fat. I use double cream cottage cheese in this recipe. Full fat also works great! You can use low fat but the texture will be a little dryer and more crumbly.
Casein the main protein in milk. It digests slowly, helps with stress and is beneficial taken before bed. Added to drinks and baked goods it adds a wonderful creaminess. If you don’t have casein you can sub with your favorite protein powder.
Panela Sugar panela is an unrefined cane sugar. It has a buttery caramel flavor, light fluffy texture and is not too sweet. You can also use cane sugar or play around with other sweetners.
Eggs high in protein and helps bind the cheesecake
This recipe is inspired by Noelle Kovary. When she posted a high protein cheesecake I immediately whipped out my blender. Over the next week I made countless variations tweaking it a bit each time. Noelles recipe can be found in her highlights- she doesn’t specify the type or quantity of sweetener or baking time so this left me with plenty of room to play in my own kitchen. She also uses colostrum- one of my favorite supplements.
Protein Cheesecake with Strawberry Sauce
Description
Not a day goes by that I don’t reach for something a little sweet. As much as I love baking with flour butter and sugar most days I aim to indulge without the sugar crash. Cheesecake has always been a special treat- not the daily norm. This “cheesecake” is made from cottage cheese, eggs and protein powder. It’s rich and creamy yet light and packs a hefty dose of protein.
The ingredients are so simple and healthy it is kind of mind blowing the way this blends together to make a decadent dessert. It’s perfectly acceptable to devour for breakfast and makes a well balanced post workout treat. I could honestly eat this anytime of day- topped with berry sauce or drizzled with raw honey. I’ve included my recipe for serving this with a simple strawberry compote- you use whatever fresh or frozen berries you have on hand!
Cottage Cheese cottage cheese is high in protein and low in fat. I use double cream cottage cheese in this recipe. Full fat also works great! You can use low fat but the texture will be a little dryer and more crumbly.
Casein the main protein in milk. It digests slowly, helps with stress and is beneficial taken before bed. Added to drinks and baked goods it adds a wonderful creaminess. If you don’t have casein you can sub with your favorite protein powder.
Panela Sugar panela is an unrefined cane sugar. It has a buttery caramel flavor, light fluffy texture and is not too sweet. You can also use cane sugar or play around with other sweetners.
Eggs high in protein and helps bind the cheesecake
Ingredients
Adapted from Noelle Kovary
Cheesecake Ingredients
3 cups full fat cottage cheese- I used Good Culture Triple Cream
3 eggs
4 tablespoons (20 grams) casein powder or colostrum
1/2 cup (100 grams) panela sugar
seeds of 1 vanilla bean or vanilla paste/powder
Strawberry Sauce Ingredients
2 heaping cups strawberries
2 tablespoons panela, cane sugar or maple styrup
optional: lemon zest, vanilla bean.
Instructions
Cheesecake Ingredients
- Preheat the oven to 350. line a 6 inch springform pan with parchment paper.
- Add all the ingredients to a high speed blender. Blend until smooth. Pour into the prepared pan.
- Bake for 60-65 minutes, until cooked through . When it’s at room temperature, place the cheesecake in the refrigerator to chill for at a few hours. Serve cold or at room temp.
Strawberry Sauce Ingredients
Combine the ingredients in a small pot. Bring to a simmer and cook for 15-20 minutes- until nice and jammy. Remove 1/3 of the berries and puree. Return to the pot and stir to combine. Transfer to a jar and store in the refrigerator.
Notes
This recipe is inspired by Noelle Kovary. When she posted a high protein cheesecake I immediately whipped out my blender. Over the next week I made countless variations tweaking it a bit each time. Noelles recipe can be found in her highlights- she doesn’t specify the type or quantity of sweetener or baking time so this left me with plenty of room to play in my own kitchen. She also uses colostrum- one of my favorite supplements.
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