Strawberry Cheesecake
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You will fall in love with this cheesecake made with greek yogurt, cottage cheese, and our favorite Perfect Protein! It’s the tastiest and healthiest treat you’ll ever find.
Recipe by Teri-Ann Carty
You will use:
- 6 inch styrofoam pan
- Parchment paper
- Food processor
- Oven & fridge
Ingredients:
Cookie Crust Ingredients
- 1¼ cup oat cookie crumbs
- ¼ cup Botanica Perfect Protein Vanilla
- 4 tbsp butter melted
- pinch salt
Cheesecake Filling Ingredients
- 180 grams cream cheese room temperature
- 1 cup cottage cheese room temperature
- 1 cup Greek yogurt room temperature
- 2 eggs room temperature
- 1 tsp vanilla
- ¼ cup sugar
- pinch salt
- ¼ cup strawberry chia jam
Instructions
- Preheat oven to 350.
- Line a springform with parchment paper.
- To a bowl, add cookie crumbs, melted butter and salt. Mis well and press firmly into the prepared pan. Bake for 15 minutes. Set aside to cool.
- Reduce oven temperature to 300.
- Add all the ingredients except the jam into the food processor. Blend until smooth and creamy. Pour over the baked crust.
- Add dollops of jam on top. Use a knife to swirl jam into the batter.
- Place the cheesecake onto a cookie sheet and place it in the oven. Bake for 55-60 minutes. The centre will still be a little jiggly.
- Allow the cake to rest at room temperature until cool enough to place in the fridge. Let the cheesecake chill 4-6 hours or overnight for best results.
- Serve with fresh berries.
Notes
- You can use 2% cottage cheese, but low-fat or full-fat would also work.
- For a rich cheesecake, stick with Greek yogurt. It's also higher in protein.
If you give it a try, we’d love to see your creation — tag us on Instagram @botanicahealth 💜 We can’t wait to see your version!
