I'm OBSESSED with this Vanilla Cottage Cheese Cheesecake!

Indulge in our High Protein Gluten-free Cottage Cheese Cheesecake! In this video, we bring you the classic cheesecake recipe reimagined for 2024, packed with protein and flavor. Perfect for a healthier treat or post-workout snack, this cheesecake is not only delicious but also easy to make.

This recipe can also be keto friendly! Use only almond flour and sweetener of choice in the recipe.

If you are someone who enjoys a classic cheesecake, this High Protein Cottage Cheese Cheesecake will satisfy your cravings without the extra calories. Don't forget to subscribe for more healthy recipes and tips!

Shop our FAVORITES: https://linktr.ee/sillibakeit

Other RECIPES you will LOVE:
Lemon Almond Cottage Cheese Cake ►https://youtu.be/LF4cT78Jyb4
Pumpkin Cottage Cheese Loaf ►https://youtu.be/hr5bLSah5bQ
Chocolate Cottage Cheese Cookies ►https://youtu.be/yKZm2s1tzp0

Nutrition (Approx): 1 serving
Calories: 283 | Protein: 9.5g |Carbs: 14.6g | Fat: 19.6g | Fiber: 1.5g

High Protein Vanilla Cottage Cheese Cheesecake – Makes 12 Servings
Ingredients:

STORE BOUGHT Cookie Crust:
1 and 1/2 cups (180 grams) Biscoff Cookie Crumbs or Graham Crackers
5 Tablespoons (71 grams) salted butter, melted

HOMEMADE Gluten-free Crust:
1 cup almond flour
1/3 cup oat flour (or sub with almond flour)
1/3 cup finely chopped raw pecans
¼ tsp cinnamon
2-3 tbsp raw cane sugar or granulated sweetener
5 tbsp (71 grams) salted butter, melted (unsalted is fine, just add a pinch of salt to mixture)

For the COTTAGE CHEESE CHEESECAKE:
8 ounces cream cheese (one block), room temperature (I like lactose-free Philadelphia)
2 1/3 cups cottage cheese, room temperature (I used 2 % lactose-free)
2 large eggs, room temperature
1/3 cup raw cane sugar or monk fruit (any granulated sweetener will work)
1 tablespoon vanilla extract
Optional fruit, for topping or caramel sauce

OLIVE OIL CARAMEL:
¼ cup good olive oil
¼ cup cold maple syrup
¼ tsp vanilla
Pinch of flaky sea salt
Instructions: Whisk all the ingredients until a caramel looking sauce forms. Pour over cheesecake or ice cream. Keep it in the fridge. Give it a good whisk before using.

Instructions:
Make the Crust:
1. Preheat oven to 350 degrees F, using a 9” springform pan, grease and line with parchment paper. Set aside.
2. Add your almond flour, oat flour, chopped pecans, cinnamon, sugar and melted butter to a bowl, mix until the mixture is well coated in the butter. Transfer the crumbs to your springform pan with medium pressure from your hand, ensuring a compact crust. Avoid pressing too hard, as this will result in a hard crust. Use the flat bottom of a small measuring cup to smooth out the crust if necessary. Pre-bake for 10 minutes, then allow the crust to cool slightly while you prepare the filling.

To make the Cheesecake Filling:
1. Grab a large glass or ceramic dish and fill it half way with hot tap water, place the dish on the bottom rack of your oven. This will create a stream to help cook the cheesecake and prevent cracking.
2. In a food processor add the cream cheese, cottage cheese and blend together until it is really smooth (2-3 min, scraping down the sides a every so often)
3. Next, add one egg and blend for 15 seconds or so. Next, add the second egg, sugar and vanilla. Blend for 1 min, scarping down the sides a few times.
4. Put the springform pan with crust on a sheet tray. I like to pour the cheesecake batter through a fine mesh strainer into the springform pan with the cooled crust, this guarantees a lump free cheesecake. Use a spatula to push the mixture through the strainer.
5. Bake in the oven for about 35-45 minutes, until the cheesecake is set and lightly golden.
6. Let it cool completely on the sheet tray, cover with plastic wrap, then place in fridge for at least 4 hours, overnight is best. Ensure you run a knife or offset spatula along the edge of the cheesecake before you remove the springform, this will also prevent cracking the cheesecake.
7. Top with olive oil caramel if using (or topping of your choice) and cut into 12 slices.

Storage:
Store in the fridge for about 5 days. Freeze for up to three months.

~~~~~~~~~~~~~~~~~~~~~~~
SiLLibake. Baking Beautifully.™
~~~~~~~~~~~~~~~~~~~~~~~

Please take a moment to Subscribe to this channel:
► Subscribe: https://bit.ly/3dIHWtK

If you'd like to further support this channel, please take the time to:
- Like this video
- Leave a comment
- Click the 🔔 to get notifications of future uploads

LET'S CONNECT!
► FB - https://www.facebook.com/sillibake
► IG - https://www.instagram.com/sillibake
► TT - https://www.tiktok.com/@sillibake

Our small business would like to Thank You for all your support!

SiLLibake

#HighProteinCheesecake #CottageCheese #HealthyDesserts #CheesecakeRecipe #ProteinDessert #HealthyEating #CookingTutorial

Note: Affiliate links may be included. I may earn a small commission when you click on the link at no additional cost to you. As an Amazon affiliate, I earn from qualifying purchases

Тэги:

#cottage_cheese_recipes #cottage_cheese #low_sugar_cheesecake #cottage_cheese_cheesecake #low_carb_dessert #low_calorie_cheesecake #cheesecake_recipe #healthy_snacks #cheesecake #high_protein_snacks #healthy_cheesecake #low_calorie_dessert #dessert_recipes #high_protein_cheesecake #baking_recipes #gluten_free_dessert #creamy_cheesecake #cottage_cheese_recipe #cottage_cake #baking #healthy_desserts #comfort_food #gluten-free_dessert #how_to_make #high_protein_dessert

Скачать видео