Скачать или смотреть The BEST High-Protein Chocolate Basque Cheesecake

📋 Ingredients (Filling Only):
175g cottage cheese (I used 2%)
175g nonfat Greek yogurt
35g unsweetened cocoa powder
1 large whole egg
6g cornstarch
87g (1:1 to sugar) erythritol/monk fruit blend (or sweetener of choice)
Vanilla extract (1-2 tsp, or to taste)

MACROS: 74cal/100g filling, 9.1 P, 2.0 F, 5.3 (net) C

🔥 Instructions:
1. Blend all ingredients briefly—just until smooth. Overblending can harm final texture and creaminess.
2. Strain the batter through a fine mesh sieve to remove air bubbles and get a smoother final texture.
3. Line a small springform pan (if available) with parchment. Pour in the filling (or into your crust).
4. Bake at 450°F (230°C) with convection for 25 minutes.
Top should be dark brown; center should still jiggle.
5. If using glass instead of metal, pull it earlier—glass retains heat and cheesecake continues cooking after the oven’s off.
6. Cool completely, then chill in the fridge at least 4 hours (overnight is best).

Notes:
1. Cornstarch is recommended for texture and even moisture retention, 10-15g flour can also work to stabilize high water/protein content
2. Don't overbake - baking too long will result in a drier and possibly more grainy texture