High-Protein Chocolate Cheesecake
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A simple, three-ingredient chocolate cheesecake that uses cottage cheese for a high-protein, creamy texture without the need for traditional cream cheese.
- Time
- 2 hours 40 minutes
- Equipment
- Stovetop, oven, microwave, and blender
- Good for
- Snacks
- Cuisine
- American
- Contains
- Dairy and eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 170 g
- 450 g
- 150 g
Weights are estimates. Together, the ingredients weigh about 770 g before cooking, which is about 130 g per serving.
Steps
Preheat your oven to 350°F (180 °C) (175°C (350 °F)).
Melt the dark chocolate in a microwave-safe bowl in 30-second increments or using a double boiler until smooth.
In a blender, combine the melted dark chocolate, cottage cheese, and three eggs.
Blend the mixture until it is completely smooth and no lumps from the cottage cheese remain.
Pour the mixture into a prepared baking pan (such as a 6-inch springform pan or small cake tin lined with parchment paper).
Bake for 30 minutes until the edges are set but the center still has a slight jiggle.
Remove from the oven and let it cool to room temperature, then chill in the refrigerator for at least 2 hours to fully set before serving.
Notes
For the best texture, use full-fat cottage cheese. If you prefer a sweeter cheesecake, you can add a tablespoon of honey or maple syrup to the blender, though the dark chocolate typically provides enough sweetness.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 278
- Protein
- 14 g
- Carbs
- 16 g
- Fat
- 18 g
- Fiber
- 3 g
Where the calories come from
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