High Protein Cheesecake

This delicious, healthier version of a classic cheesecake is high in protein, free from refined sugar, and doesn't include any white flour, making it a nutritious dessert that doesn't compromise on flavor. Thanks to a partnership with Maia Yogurt, this recipe incorporates protein-packed Greek yogurt for a tangy, creamy filling that you'll absolutely love.

Ingredients:

Crust:

• ½ cup Almond Flour

• ¾ cup Organic Sprouted Rolled Oats

• ½ tsp Salt

• ¼ cup Natural Creamy Almond Butter

• ⅓ cup Maple Syrup

• 1 tsp ground cinnamon

Filling:

• 2 cups Low-fat cottage cheese

• 2 cups Plain non-fat Greek yogurt

• 1/2 cup Maple syrup or honey

• 2 large eggs

• 1 tbsp arrowroot powder

Instructions:

1. Set your oven to preheat at 350°F. Use a small amount of grease to prepare a 9-inch springform pan and put a parchment paper at the bottom.
   

2. Mix together the almond flour, oats, creamy almond butter, maple syrup, cinnamon, and salt in a bowl until everything is well blended.
   

3. Evenly spread and press the mixed ingredients onto the bottom of the springform pan. Bake this crust for 5-8 minutes or until it turns light golden. Be cautious not to overcook. Once done, allow it to cool down.
   

4. Process the cottage cheese and Greek yogurt in a blender until the texture becomes creamy.
   

5. Add the maple syrup, eggs, and arrowroot powder into the blender and continue blending until you get a smooth mixture.
   

6. Once the crust has cooled down, pour the creamy filling over it and level the top. Place the cheesecake pan inside a larger tray filled with water, this is crucial to help avoid cracks and ensure even baking. Bake this for about 30-40 minutes. The center should still be a bit wobbly.
   

7. After baking, allow the cheesecake to cool down in the oven. Make sure to leave the oven door slightly open for 30 minutes. For the cheesecake to set completely, refrigerate it for a minimum of 4 hours or you can also leave it overnight.