Name: High-protein vanilla bean cheesecake
Prep time: 10 min
Cook time: 110 min
Total time: 120 min
Yield: 1 serving
Ingredients: 1 2/3 cups 2% cottage cheese; 1/2 cup plain nonfat Greek yogurt; 1 large egg; 1 large egg white; 1 tbsp honey; 1 tsp vanilla extract; 1 tbsp cornstarch; 3/4 tsp lemon zest; 1/4 tsp salt

Nutrition

Per serving

575 calories

Protein: 61g; 44% of calories
Carbs: 46g; 33% of calories
Fat: 14g; 23% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 1 hr 50 min

Preheat the oven to 325°F. Lightly grease a 4-inch springform pan or small oven-safe ramekin and place it on a baking sheet.
Combine the cottage cheese, Greek yogurt, honey, egg, egg white, vanilla extract, cornstarch, lemon zest, and salt in a blender. Process for 1 minute until completely smooth and no lumps remain.
Pour the batter into the prepared pan. Bake for 35 to 40 minutes until the edges are set and slightly puffed, but the center still has a slight jiggle. Done when set with a slight jiggle in the center, 160°F.
Remove the pan from the oven and let it cool at room temperature for 15 minutes, then refrigerate for 60 minutes to firm up before serving.

Nutrition

Ingredients

Instructions

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