SAVE my Protein Packed COTTAGE CHEESE ITALIAN CHEESECAKE (Recipe Below) to make when you need a dessert swap that actually satisfies your sweet tooth. Ingredients: 8 ounces pizzelle, biscotti or graham crackers 3 tbsp coconut oil melted 1 tbsp coconut oil solid 28 ounces 1% cottage cheese (STRAIN EXCESS MOISTURE) 4 ounce 2% Greek yogurt 5 large eggs cracked 1 cup maple syrup
1 teaspoon vanilla extract
Zest of 1 lemon Zest of 1 orange 2 tbsp powder sugar (optional) ⅓ sliced almonds toasted ⅓ cup blueberries NOTE: cottage cheese varies greatly therefore please be sure to strain your cottage cheese to remove any excess moisture. -Preheat oven to 350F -Add pizzelle, biscotti or graham crackers to a food processor or blender and pulse until finely ground. Add 3 tbsp of melted coconut oil and pulse 10 more times. -Grease a 9 inch spring form pan with remaining 1 tbsp solid coconut oil. -Add the crust mixture to the springform pan and use the bottom of a measuring cup or glass to press the mixture down into the base of the pan. -Bake the crust in the oven for 10 minutes. Remove and let cool to room temp. -While the crust pre-bakes, add the strained cottage cheese, yogurt, eggs, ¾ cup maple syrup, and vanilla extract to a blender and blend until smooth. -Mix in the zest of both the lemon and the orange. -Pour the cheesecake batter over the cooled crust. Place the filled spring form pan onto a baking sheet and fill the baking sheet with enough water for it to rise ½ way up the side of the baking sheet. -Bake for 1 hour and 15 minutes or until the edges are golden brown. The center will jiggle when the pan shakes, but don’t worry it will firm while it cools. -Remove the cake and let it cool to room temp (preferably on a rack), then transfer it to the refrigerator and let it cool for 1 hour. -Top cake with powdered sugar (optional), remaining ¼ cup maple syrup, toasted almonds and blueberries.
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