High-protein chocolate cheesecake

Cheesecakes are deliciously smooth desserts that are at their best when they find a delicate level of sweetness and density. 

Many cheesecakes you’ll find in the shops are incredibly rich and come filled with lots of added sugars, which can make them a dessert choice that could spike your glucose. But they don’t have to be this way. 

If you’re trying to keep your glucose steady this festive period but still want to make space for scrummy treats, why not give this high-protein chocolate cheesecake recipe a go. 

Created by Sophie Bertran MSc, RNutr, a nutritionist at Lingo, this recipe makes use of cottage cheese and Greek yoghurt rather than cream cheese, ricotta, or mascarpone. Cottage cheese and Greek yoghurt are both higher in protein than these other cheese options and also provide great sources of healthy fat. The combination of the two helps to balance the rest of the dish, making it slower to digest and less likely to spike your glucose than other cheesecakes out there. ¹

One slice of this cheesecake provides an impressive 14 grams (g) of protein as well as 4 g of fibre. 

And while a cheesecake might feel like a complicated thing to make, you’ll be able to prep everything in under 10 minutes if you have a blender or food processor. 

Servings, Prep and Cooking Time

• 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

^ALB-01969