Protein Cheesecake

Ingredients

• 2 cups Greek yogurt (or dairy-free yogurt for vegan option)
• 1 cup Cottage cheese (or silken tofu for vegan option)
• 3 whole Large eggs (or 3 flax eggs for vegan option)
• 1/2 cup Vanilla protein powder (whey, casein, or plant-based)
• 1/4 cup Honey or maple syrup (sweetener)
• 1 tbsp Cornstarch or arrowroot powder (binder)
• 1 tsp Vanilla extract (flavoring)
• 1 cup Fresh berries or whipped topping (optional, for serving)

Instructions

1. 1

   Preheat oven to 325°F (325°F). Grease a 9-inch springform pan or line with parchment paper.

2. 2

   In a blender or food processor, combine the Greek yogurt, cottage cheese, eggs, protein powder, honey, cornstarch, and vanilla extract. Blend until completely smooth and creamy.

3. 3

   Pour the cheesecake mixture into the prepared pan, spreading evenly.

4. 4

   Bake for 40-50 minutes, or until the center is set but still slightly jiggly.

5. 5

   Remove from oven and allow to cool to room temperature, then refrigerate for at least 3 hours or overnight for the best texture.

6. 6

   Serve chilled, optionally topped with fresh berries or a dollop of whipped topping.

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