Are you craving cheesecake, but you don't want to eat cream and mascarpone? This ultra‑easy raspberry protein cheesecake is super fluffy and melts in your mouth. Interestingly, one piece has only 115 kcal! The secret? Cottage cheese and quark are blended until smooth. Leave it to cool in the fridge, and you'll end up with the perfect protein treat that won't jeopardise your progress in the gym. 💪🏻
Nutrition (1 serving)
- 115 kcal
- 14 g carbohydrates
- 3 g fats
- 9 g protein
Per 6 portions
- 170 g semi-fat quark
- 200 g cottage cheese
- 2 eggs
- 30 g maple syrup
- vanilla extract
- 2 tbsp tapioca flour
- 30 g vanilla protein powder
- cup forest fruit
Instructions
-
Preheat the oven to 180 °C (top and bottom heat, or air to 160°C) and line a small baking tin or dish with baking paper.
-
Add all the ingredients but raspberries to a blender. That means: yoghurt, cottage cheese, eggs, maple syrup, vanilla and tapioca flour (if you don't have it, you can use the same amount of cornstarch). Blend until completely smooth with no lumps. This is what makes the fluffy texture.
-
Pour the batter into the baking dish and spread the raspberries evenly over the top. Bake for 40‑45 minutes. The edges should start to turn gold, and the middle can still move a little.
-
After the baking, leave the cheesecake to cool for 10 minutes on the kitchen top. Then transfer it to the fridge for at least 1 hour (the longer the better, so the flavours have the chance to mix). Then slice it and enjoy!
