This Cheesecake Has More Protein Than a Chicken Breast

Ingredients

• 500 g Cottage Cheese (non‑fat, cold from the fridge)
• 200 g Greek Yogurt (plain, non‑fat, cold)
• 2 large Eggs (room temperature)
• 50 g Erythritol (granulated, sweetener)
• 3 packets Stevia Sweetener Packets (any brand, add to taste)
• 1 tsp Vanilla Extract (pure vanilla, optional)
• 1 pinch Salt (optional, adjust to taste)
• 250 g Frozen Blueberries (about 2 cups, no thawing needed)
• 1 tbsp Cornstarch (approximately 8 g)
• 3 tbsp Water (room temperature, for slurry)
• 2 tbsp Graham Cracker Crumbs (optional topping for crunch)

Instructions

1. Make Blueberry Compote

   Add frozen blueberries to a saucepan over medium heat. Stir as they defrost and begin to release juice. Once sizzling, let them simmer for 3–4 minutes until soft and juicy.

   Time: PT5M

2. Thicken Compote with Cornstarch Slurry

   In a small bowl, whisk 1 tbsp cornstarch with 3 tbsp cold water until smooth. When the blueberries are soft, pour the slurry into the pan and stir quickly. Cook for another 1–2 minutes until the mixture thickens and pulls away from the side of the pan.

   Time: PT3M

3. Cool Compote

   Remove the pan from heat and let the blueberry compote cool for about 10 minutes. Then rinse the pan with warm water and let it soak 5 minutes to release any stuck bits.

   Time: PT15M

4. Blend Cheesecake Batter

   In the blender, combine the cottage cheese, Greek yogurt, eggs, erythritol, sweetener packets, vanilla extract, pinch of salt, and one‑third of the cooled blueberry compote. Blend on low for 10–15 seconds, stopping to shake the jar if needed, until just combined.

   Time: PT5M

5. Prepare Springform Pan

   Line the bottom of a 6‑inch springform pan with a ball of unbleached parchment paper that fits the base. Press gently so it stays in place.

   Time: PT3M

6. Bake the Cheesecake (First Phase)

   Preheat the oven to 350°F. Pour the batter into the prepared pan, smoothing the top. Bake for 50 minutes.

   Time: PT50M

   Temperature: 350°F

7. Bake the Cheesecake (Second Phase)

   After 50 minutes, check the center; it will still be slightly wobbly. Continue baking for an additional 20 minutes until the edges are set and the center has a gentle jiggle.

   Time: PT20M

   Temperature: 350°F

8. Cool to Room Temperature

   Remove the cheesecake from the oven and let it sit in the pan on a cooling rack until it reaches room temperature (about 2 hours).

   Time: PT0M

9. Refrigerate Overnight

   Cover the cooled cheesecake with plastic wrap and refrigerate for at least 8 hours or overnight to fully set.

   Time: PT0M

10. Add Remaining Blueberry Topping & Serve

    Spread the remaining two‑thirds of the blueberry compote over the top of the chilled cheesecake. Sprinkle graham cracker crumbs (or alternative) for a light crunch. Slice into six equal pieces and enjoy.

    Time: PT5M

Nutrition Facts

Calories

125

Protein

15 g

Carbohydrates

12 g

Fat

2 g

Fiber

2 g