Fudgy High-Protein Dark Chocolate Strawberry Cheesecake
A fudgy high-protein dark chocolate strawberry cheesecake with a vanilla–chocolate swirl, strawberry jam, and fresh berries.
Servings 6
Equipment
- blender
- 6-inch Round Baking Dish
- Parchment Paper
Ingredients
- 1 cup cottage cheese
- 1 cup Greek yogurt
- 2 large eggs
- ⅓ cup maple syrup or honey
- ½ cup oat flour or almond flour
- 1 teaspoon vanilla extract
- ⅓ cup cocoa powder
- ½ cup fresh strawberries
For the topping
- ⅓ cup strawberry jam
- Fresh strawberries for serving
Instructions
- Preheat the oven to 325°F (165°C).
- Add all ingredients except the cocoa powder to a blender and blend until completely smooth.
- Pour half of the batter into a parchment-lined 6-inch round baking dish.
- Add the cocoa powder to the remaining batter in the blender and blend again until smooth. Pour this chocolate batter into the dish and gently swirl with a spoon.
- Bake for 40 to 45 minutes, until the edges are set and the center is still soft and slightly jiggly. It will look a little underdone in the middle, which is exactly what you want.
- Cool completely, then refrigerate for at least 8 hours or overnight.
- Before serving, spread strawberry jam over the top and finish with fresh strawberries.
Notes
- Do not overbake. The cheesecake firms up as it chills and keeps its fudgy texture.
- Oat flour gives a slightly softer texture, while almond flour makes it richer.
- For cleaner slices, wipe your knife between cuts.