High Protein Ferrero Rocher Cheesecake

Ingredients

• 2 cups Greek Yogurt (plain, full‑fat, strained for thickness)
• 1 cup Cottage Cheese (low‑fat or full‑fat, blended smooth)
• 3 large Eggs (room temperature)
• 1/4 cup Unsweetened Cocoa Powder (Dutch‑processed for deep flavor)
• 2 tablespoons Cornstarch (helps set the cheesecake)
• 1/3 cup Maple Syrup (pure grade A, adds natural sweetness)
• 1/4 cup Peanut Butter (natural, unsweetened)
• 1/3 cup Hazelnuts (chopped and lightly toasted)
• 1 pinch Salt (enhances flavor)

Instructions

1. Preheat Oven and Prepare Pan

   Preheat the oven to 325°F (163°C). Line the bottom of a 9‑inch springform pan with parchment paper and lightly grease the sides.

   Time: PT10M

   Temperature: 325°F

2. Blend Yogurt, Cottage Cheese, and Eggs

   Place the Greek yogurt, cottage cheese, and eggs in a mixing bowl. Using a hand blender or food processor, blend on high until the mixture is completely smooth and no lumps remain.

   Time: PT5M

3. Incorporate Dry Ingredients

   Add the unsweetened cocoa powder, cornstarch, and a pinch of salt to the blended dairy mixture. Blend again briefly until fully incorporated.

   Time: PT3M

4. Sweeten the Batter

   Pour in the maple syrup and blend for another minute until the batter is glossy and uniform.

   Time: PT2M

5. Swirl Peanut Butter

   Transfer the batter to the prepared springform pan, spreading it evenly. Drop spoonfuls of natural peanut butter over the surface and, using a knife or skewer, swirl it through the batter to create a marbled effect.

   Time: PT5M

6. Add Hazelnuts

   Sprinkle the chopped toasted hazelnuts evenly over the top of the batter.

   Time: PT2M

7. Bake the Cheesecake

   Place the pan in the preheated oven and bake for 45 minutes, or until the edges are set and the center still has a slight wobble when gently shaken.

   Time: PT45M

   Temperature: 325°F

8. Cool and Refrigerate

   Remove the cheesecake from the oven and let it cool on a rack for 30 minutes. Then run a thin knife around the edge, release the springform, and refrigerate for at least 2 hours before serving.

   Time: PT30M

Nutrition Facts

Calories

132

Protein

6.5g

Carbohydrates

7g

Fat

5g

Fiber

0.5g