When I was younger, I couldn’t stand cheesecake…I cant even tell you why! I have always been a dessert person but I typically stuck with chocolate desserts or puds…Something rich and decadent…But now I LOVE cheesecake and I think the reason is that its pretty light…So, its generally a dessert you can have after ANY meal…And who doesn’t want that!!! Hahaha…
This cheesecake recipe is baked…and trust me, its a winner! When I was trying to come up with a baked cheesecake recipe, my goal was to make a cheesecake that would be good enough to replicate that episode of FRIENDS where Rachel and Chandler find the cheesecake…In case you didn’t realize, FRIENDS is my fav!!!
So, without further ado, here is the super simple recipe!!!
Baked protein cheesecake
- For the base: 1/3 cup oat flour
- For the cheesecake: 1 tub fat free cottage cheese, smooth
- 1/2 tsp stevia or a few drops of liquid sweetener
- 2 servings vanilla whey protein
- 3 TBS coconut flour
- 2 egg whites
- 1 egg
- 1/4 cup lemon juice
- The rind of 1 lemon
Preheat oven to 180 degrees and lightly spray a springform cake tin with some cooking spray.
Sprinkle the oat flour over the base of the tin- This will be the 'base'
Add the cottage cheese, egg whites, egg and lemon juice to a blender and blend for a minute, until creamy and smooth.
Add the whey protein, stevia and coconut flour to this mixture and blend again.
Pour this mixture into the prepared tin and top with the lemon rind.
Bake for 25 to 30 minutes (It is better to slightly underbake the cheesecake as it should continue to 'bake' once out of the oven.
Once cooled, slice and enjoy.
I have tried baking the cheesecake by placing the tin inside a regular baking tray and filling the baking tray with water, almost creating a bain marie. I really enjoyed the final product and baking time was reduced to 17 minutes.