High-protein chocolate cheesecake

• Servings: 4

• Prep time: 5 minutes

• Cooking time: 55 minutes

• Total time: 60 minutes

Ingredients

Crust:

• 30 g digestive biscuits, crushed

• 10 g cocoa powder

• 28 g butter, melted

Cheesecake:

• 2 large whole eggs

• 225 g cottage cheese

• 110 g Greek yoghurt

• 1 tsp vanilla extract

• 25 g cocoa powder

• 2 Tbsp maple syrup

Recipe Preparation and Nutrients per Serving

Method:

1. Melt the butter.

2. Mix your biscuit crumb, cocoa powder, and butter together in a bowl.

3. Coat your cheesecake pan or dish with some non-stick cooking spray or line it with parchment paper.

4. Press your mixed-up crust ingredients into the bottom of your pan or dish until compacted and level.

5. Bake your crust on 190°C (375°F) for 10-15 minutes or until the edges start to look cooked.

6. Add all your cheesecake ingredients into either a blender or food processor.

7. Blend or process them until smooth (don't over-mix!).

8. Pour your mixture on top of your crust or into your pan or dish (I used a 6'' round pan) if you aren't using a crust.

9. Bake it on 162°C (325°F) for around 50-60 minutes.

10. Let your cheesecake cool, wrap it up, and put it into the fridge for at least a few hours but preferably overnight (for the best cheesecake texture).

NUTRIENTS

• Serving: 1 slice

• Servings per recipe: 4

• Calories: 244

• Fat: 13 g

• Carbs: 20 g

• Fibre: 4 g

• Protein: 14 g

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