Fudgy High-Protein Ferrero Rocher Cheesecake
A fudgy, protein-packed Ferrero Rocher–inspired cheesecake made with cottage cheese, Greek yogurt, cocoa, and hazelnuts.
Servings 6
Equipment
- blender
- 6-inch ground baking dish
- Parchment Paper
Ingredients
- 1 cup cottage cheese
- 1 cup Greek yogurt
- 2 large eggs
- ¼ cup cocoa powder
- ½ cup maple syrup or honey
- ¼ cup nut butter
- ¼ cup chopped hazelnuts
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Instructions
- Add all ingredients to a blender and blend until completely smooth.
- Pour the batter into a parchment-lined 6-inch round baking dish.
- Bake at 325°F (165°C) for 45 to 50 minutes, until the edges feel set and the center is still soft and slightly jiggly. It will look underdone in the middle and that is exactly what you want.
- Transfer to the refrigerator and chill for at least 8 hours, preferably overnight, before slicing.
Notes
- This cheesecake firms up significantly as it chills. Do not overbake or you’ll lose the fudgy center.
- Any nut butter works here, but hazelnut butter makes it extra Ferrero-forward.
- Store covered in the fridge for up to 4 days.