05/23/2026
Simply’s Protein Cheesecake🍰
Crust Ingredients:
1 1/4 cups almond flour
2 tbsp SFL protein powder
2 tbsp Cane Sugar or sugar substitute of choice
4 tbsp salted butter
Note - you can use Chocolate protein powder for the crust or add 2 TBSP cocoa powder to plain or vanilla protein powder.
Filling Ingredients:
8 oz cottage cheese
16 oz cream cheese
1/2 cup SFL Vanilla protein powder
3/4 cup cane sugar or sugar substitute of choice
1 tsp vanilla extract
5 eggs
Instructions
Preheat the oven to 350. In a large food processor pulse the almond flour, protein powder, 2 tablespoon sweetener, and 4 tablespoon butter until a coarse dough forms.
Press into the bottom of an 8-inch springform pan to form a crust. Bake for 8 - 10 minutes.
Reduce the oven temperature to 275.
Meanwhile, combine the cottage cheese and the cream cheese in the food processor (you don’t need to wash the bowl). Pulse the cheeses until smooth. Add the protein powder, sweetener, and extract. Mix until combined.
Add the eggs. Blend until smooth and scrape down the sides. Pour over the crust. Bake for 90 minutes until the center no longer jiggles when the pan is lightly shaken.
Cool completely. Refrigerate for at least 4 hours before serving.
🍓Strawberry Topping:
2 3/4 cup Strawberries
1 tablespoon Lemon juice
⅓ cup cane sugar or sweetener of choice
1 teaspoon Cornstarch
½ teaspoon Lemon zest
In a saucepan, add strawberries that are cut in half, add the sugar, lemon juice and zest, and mix over medium-high heat. Decrease the heat to medium-low and simmer for 20 minutes, mixing occasionally. Mix the cornstarch in a small bowl with a little bit of water and pour it into the strawberry mixture, mixing constantly.
Simmer for another 2-3 minutes.
Set aside and let it cool. Top the cheesecake with the strawberry topping, slice and enjoy!
