Ingredients
- ¼ Cup Metalab Vanilla Bean Protein Powder
- 250g Smooth cottage cheese
- ¼ Cup honey
- 2 Large eggs
- ½ Cup greek yoghurt
- 1 Tsp vanilla essence/extract
- Fresh fruit for garnish (optional)
- Preheat the oven to 160°C . Lightly grease a 8 cm springform pan with coconut oil or non-stick spray, and line the bottom with parchment paper. Wrap the outside of the pan with aluminium foil to prevent leaks.
- In a mixing bowl, beat the cottage cheese with an electric mixer on low speed until smooth. Add the honey and mix until fully incorporated.
- Beat in the eggs one at a time, mixing just until combined.
- Stir in the Greek yogurt and vanilla extract until smooth. Add the whey protein and mix until fully blended, being careful not to overmix. If air bubbles form, gently tap the bowl on the counter to release them.
- Pour the batter into the prepared pan and smooth the top.
- Place the pan in a larger baking dish and fill with hot water until it reaches about halfway up the sides of the cheesecake pan.
- Bake for 20 minutes at 160°C , then reduce the temperature to 95°C and bake for another 25 minutes. The edges should be set, while the center remains slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door slightly open.
- Once cooled to room temperature, refrigerate for at least 3 hours before serving to allow it to fully set.
- Enjoy as is, or top with fresh berries or a dollop of cream for extra sweetness!
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