High protein strawberry cottage cheese cheesecake
This High Protein strawberry cottage cheese cheesecake will be your new favorite healthy dessert recipe.
Equipment
Ingredients
- 1 ¼ cup full fat cottage cheese
- ¼ cup thick raw honey*
- pinch salt
- 5 strawberries
- 4 tablespoons corn starch or arrowroot
- 1 teaspoon vanilla extract
- 2 eggs
- 1 ½ teaspoons beet powder or desired amount of pink food coloring, optional*
Optional toppings
- 3-4 tablespoons chopped strawberries or berry of choice I used about 4 chopped strawberries to top
Instructions
- Preheat oven to 350 degrees.
- Add all ingredient to a blender or food processor and blend until smooth.
- Pour batter into a 6 inch spring form pan lined with parchment paper. Cover with foil.
- Bake for 50 minutes - 1 hour, until cooked, removing the foil after 20 minutes. You will know it is done being cooked when the edges are browned and the cake is not gooey.
- Let cake cool for 20 minutes sitting out in the pan. Then remove from the pan, add to a plate (leaving on the parchment paper) and refrigerate for 2 hours.
- Add your favorite toppings and serve.
Notes
Nutrition facts are for ¼ of the recipe or 1 slice.
*I added beet powder to make the cheesecake more pink, this is completely optional and does not affect taste.
Nutrition
Calories: 196kcalCarbohydrates: 28gProtein: 10gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 93mgSodium: 239mgPotassium: 135mgFiber: 1gSugar: 20gVitamin A: 212IUVitamin C: 9mgCalcium: 74mgIron: 1mg
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