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Protein Cottage Cheese Cheesecake with Baked Apricots and Almonds

Name: Protein Cottage Cheese Cheesecake with Baked Apricots and Almonds
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8
Ingredients: 500 g Cottage cheese, full fat, large or small curd; 200 g Yogurt, Greek, plain, whole milk; 3 piece Eggs, Grade A, Large, egg whole; 80 ml Syrups, maple; 1 tsp Vanilla extract; 50 g Flour, almond; 1 piece Lemon peel, raw; 8 piece Apricot, with skin, raw; 20 g Nuts, almonds

Prepare a creamy, refreshing cottage cheese cheesecake with apricots, naturally rich in protein and free of wheat flour. The perfect fit dessert for hot summer days.

Prep time15 min

Cook time45 min

Total time60 min

Servings8

Recipe

Cottage cheese, full fat, large or small curd500 gYogurt, Greek, plain, whole milk200 gEggs, Grade A, Large, egg whole3 pieceSyrups, maple80 mlVanilla extract1 tspFlour, almond50 gLemon peel, raw1 pieceApricot, with skin, raw8 pieceNuts, almonds20 g

Cake pan (22 cm diameter)Baking paperBlender or food processorSpatula

Per servingTotal

Calories:210.6 kcal1684.9 kcal

Protein:14.2 g113.8 g

Carbohydrates:15.6 g124.7 g

Fiber:1.7 g13.4 g

Water:119.3 ml954 ml

Fat:10.3 g82 g

Micronutrients

Sugar:12.2 g97.9 g

Saturated fat:2.4 g18.9 g

Cholesterol:83.6 mg669 mg

Sodium:234 mg1871.9 mg

Potassium:300.1 mg2400.8 mg

Calcium:124.4 mg995.5 mg

Iron:0.8 mg6.6 mg

Magnesium:38.2 mg305.9 mg

Zinc:1.1 mg8.8 mg

Phosphorus:222.7 mg1781.3 mg

Vitamin C:4.5 mg35.7 mg

Vitamin A:87.3 µg698 µg

Vitamin D:0.4 µg3.5 µg

Vitamin B12:0.6 µg5 µg

Instructions

1Preheat the oven to 180°C. Line the bottom of the baking pan with baking paper, and lightly grease the edges with coconut oil.
2In a blender, mix the cottage cheese, Greek yogurt, eggs, maple syrup, and vanilla. Blend just until the mixture becomes smooth and creamy.
3Using a spatula, stir in the almond flour and grated lemon zest by hand. The mixture will be relatively runny, which is normal for this type of cheesecake.
4Pour the mixture into the prepared pan. Carefully arrange the apricot halves, cut side up, on top.
5Bake in the preheated oven for 40–45 minutes. The edges should turn golden brown, while the center should still slightly "jiggle" when the pan is moved.
6During the last 10 minutes of baking, sprinkle sliced almonds over the cheesecake so they turn nicely golden.
7Let the cheesecake cool completely in the pan before slicing, then place it in the refrigerator for at least 2 hours so the texture fully sets.

Nutritional benefits

Thanks to its high content of quality protein from cottage cheese and Greek yogurt, this dessert supports the maintenance of muscle mass and provides a long-lasting feeling of fullness.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.