Blueberry Protein Cheesecake - Easy Recipe

A delicious and super-easy-to-make high-protein blueberry cheesecake

You will need:

• 600g cottage cheese

• 200g soft cream cheese light

• 3 large eggs

• 150g yoghurt

• 120g blueberry or vanilla protein powder

• 150g sugar

• 140g all-purpose flour

• 2 tsp vanilla flavouring/extract

• 125g blueberries

How to:

1. Preheat the oven to 180C/gas 4

2. Line the bottom of a 9inch cake tin with baking paper and use a teaspoon of butter/dairy-free spread to butter the edges

3. Put the cottage cheese, cream cheese, eggs and yoghurt in a food processor/blender and mix for 10-15 seconds, until you have a smooth consistency. If you don't have a blender available, mash the larger cottage cheese pieces using a forkin a blender and blend until you obtain a smooth paste

4. Put the blended ingredients in a bowl, add the protein powder, vanilla flavouring and mix well

5. Pour this batter into the cake tin

6. Sprinkle the blueberries evenly on top

7. Bake for 45-50 minutes at 180 °C

8. Remove the cheesecake from the oven and leave it to cool down completely before serving

9. Enjoy!

If time allows, I sometimes serve this with a few teaspoons of quick homemade blueberry jelly/jam - for that, just put 150g of blueberries with 2 tablespoons of sugar and one of water into a pan. Heat the pan on medium and mix until the mix starts to boil. Remove the pan from the stove and leave the jam to slightly cool down before drizzling it on top of the cheesecake.

Depending on which brands you use, the protein content will vary quite a bit. The whole cheesecake will contain somewhere between 210-265g of protein (26 to 33g per 1/8 of the cake)

Kept in an air-tight container, in the fridge, this tasty cheesecake will be at its best for up to 3 days

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As always, I hope life is treating you well.

Take care.