Protein Cheesecake
Silky baked cheesecake built on cottage cheese and Greek yogurt, with 19g protein per slice.
- Prep
- 20 min
- Bake
- 40 min
- Total
- 5 hr with chilling
- Yield
- 1 cake, 10 slices
Ingredients
Tap to check items off as you bake.
Nutrition facts
Per serving · about 118 g
Whole batch (10 servings, about 1180 g)
Estimated values calculated from the ingredient list. Actual numbers vary with brands, sizes and portioning — use them as guidance, not medical advice.
Instructions
Oven 160°C / 320°F · 8 inch (20cm) springform, base lined
- 1
Heat the oven to 160°C / 320°F. Mix the almond flour, melted butter and allulose, press into the springform base and bake 10 minutes.
- 2
Blend the cottage cheese for a full 2 minutes until completely smooth — no graininess.
- 3
Add cream cheese, yogurt, allulose, cornstarch, lemon and vanilla and blend briefly.
- 4
Blend or whisk in the eggs on the lowest speed; too much air causes cracks.
- 5
Pour over the crust and bake 38-45 minutes in a water bath or with a tray of hot water on the shelf below.
- 6
Turn the oven off and leave the door ajar for 30 minutes.
- 7
Chill at least 4 hours, then top with the berry compote.
Doneness test
The outer 5cm is set and the centre wobbles like soft jelly when nudged.
Cooling
Cool slowly in the oven, then overnight in the fridge for the cleanest texture.
Smart substitutions
Cottage cheese for most of the cream cheese
Triples the protein and cuts saturated fat.
Texture: Just as silky if blended long enough; under-blending leaves grain.
Almond flour crust instead of biscuit base
Removes refined sugar and gluten.
Texture: Shorter, sandier crust — press firmly so it holds.
Pro baking tips
- Room-temperature dairy blends smoother and bakes more evenly.
- Run a hot knife between slices.
Make it even lighter
Swap an ingredient for a lower-calorie one, use less of it, or skip it altogether — with an honest note on what it does to the taste.
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