I Can’t Stop Eating This Protein Cheesecake

Ingredients

• 325 g Cottage Cheese (2% low‑fat, room temperature)
• 448 g Lowfat Cream Cheese (room temperature, cut into cubes)
• 224 g Fat‑Free Cream Cheese (room temperature, cut into cubes; Great Value brand works well)
• 3 large Eggs (room temperature)
• 2 large Egg Yolks (room temperature)
• 120 ml Milk (any low‑fat milk, room temperature)
• 40 g All‑Purpose Flour (sifted)
• 97.2 g Vanilla Whey Protein Powder (Gorilla Whey vanilla, three scoops)
• 100 g Granulated Sugar (can be reduced or omitted if using only sweetener)
• 150 g Erythritol (or preferred sweetener) (provides bulk sweetness without extra calories)
• 4 g Salt (fine sea salt)
• 8 g Imitation Vanilla Extract (about 1 ½ tsp)
• 2 sprays Cooking Spray (or oil) (for greasing pan and parchment)

Instructions

1. Bring Ingredients to Room Temperature

   Place cottage cheese, both cream cheeses, eggs, and milk on the counter for 2–4 hours (or up to 8 hours) so they are no longer cold.

   Time: PT0M

2. Blend Cottage Cheese

   Using the immersion blender, blend the 2 % cottage cheese for about 2 minutes until it is as smooth as butter.

   Time: PT2M

3. Combine Dry Ingredients

   In a small bowl whisk together 40 g all‑purpose flour and 97.2 g vanilla whey protein powder.

   Time: PT1M

4. Mix Cheeses

   Add 325 g cottage cheese, 448 g low‑fat cream cheese, and 224 g fat‑free cream cheese to the large mixing bowl. Stir briefly to break up large pieces.

   Time: PT1M

5. Add Sweeteners and Flavorings

   Add 100 g granulated sugar, 150 g erythritol (or your chosen sweetener), 4 g salt, and 8 g imitation vanilla extract. Blend on low with the immersion blender for 2 minutes, scraping the sides with a rubber spatula.

   Time: PT2M

6. Incorporate Eggs

   Crack the three whole eggs and add one at a time, blending on low until fully incorporated before adding the next. Then add the two egg yolks one at a time, mixing each in fully.

   Time: PT1M

7. Add Milk

   Slowly pour the 120 ml milk into the batter while the blender runs on low. Continue mixing until the milk is fully incorporated.

   Time: PT1M

8. Fold in Flour‑Protein Mix

   Place the flour‑protein mixture into a fine‑mesh strainer and sprinkle it over the batter while the blender runs on low. Blend for 2 minutes to ensure an even, clump‑free distribution.

   Time: PT2M

9. Release Large Bubbles

   Turn off the blender, then use the paddle attachment (or a spatula) to stir the batter for about 20 seconds to pop any large air bubbles.

   Time: PT30S

10. Prepare the Pan

    Spray the 10‑inch springform pan with cooking spray, line the bottom with crumpled parchment paper, then spray the parchment lightly. Trim excess parchment.

    Time: PT5M

11. Transfer Batter to Pan

    Pour the batter into the prepared pan, then tap the pan gently on the counter a few times to bring any remaining bubbles to the surface.

    Time: PT1M

12. Bake the Cheesecake

    Place the pan on a sheet tray and bake in a pre‑heated 475°F (245°C) oven for 35–40 minutes, turning the tray 180° halfway through for even browning. The top should be golden‑brown and the center should jiggle slightly when the pan is shaken.

    Time: PT36M

    Temperature: 475°F

13. Cool and Set

    Remove the cheesecake from the oven and let it sit in the pan for 3–4 hours until fully set. Then cover with cling wrap and refrigerate up to 1 week.

    Time: PT0M

Nutrition Facts

Calories

200

Protein

12 g

Carbohydrates

15 g

Fat

8 g

Fiber

0 g