High Protein Cheesecake

Indulge in this creamy and rich high protein cheesecake that combines traditional flavors with a modern twist. Made with Greek yogurt and cottage cheese, it offers a delightful texture while keeping the sweetness in check with a hint of vanilla and lemon zest. Perfect for a healthy dessert option that satisfies your sweet tooth and your protein needs!

Ingredients:

• 1 cup Greek yogurt
• 1 cup cottage cheese
• 1/2 cup honey or maple syrup
• 1/4 cup lemon juice
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/4 cup cornstarch
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon lemon zest
• 1 teaspoon almond extract (optional)
• 1 cup crushed graham crackers (for crust)
• 3 tablespoons melted coconut oil (for crust)
• 2 tablespoons sugar (for crust)

Instructions:

1. Preheat the oven to 325°F (160°C).
2. In a mixing bowl, combine the crushed graham crackers, melted coconut oil, and sugar. Press the mixture into the bottom of a springform pan to form the crust.
3. In another bowl, blend the Greek yogurt and cottage cheese until smooth and creamy.
4. Add the honey (or maple syrup), lemon juice, vanilla extract, eggs, cornstarch, baking powder, salt, lemon zest, and almond extract (if using). Blend until fully combined.
5. Pour the cheesecake mixture over the prepared crust in the springform pan.
6. Bake in the preheated oven for 45-50 minutes or until the center is set but still slightly jiggly.
7. Turn off the oven and let the cheesecake cool inside for 1 hour to prevent cracking.
8. Remove from the oven and refrigerate for at least 4 hours, preferably overnight, before serving.