Gluten-Free Chocolate Cheesecake (Cottage Cheese)
Ingredients
Chocolate Crust:
- 1-1/3 cups oat flour
- 1 cup almond flour
- 1/4 cup cocao powder (black)
- 1/2 cup maple syrup
- 3 tablespoons coconut oil
- 1/2 teaspoon salt
Cheesecake Filling:
- 2 cups cottage cheese
- 1/2 cup chocolate chips
- 1/3 cup chocolate protein powder
- 1/3 cup maple syrup
- 2 eggs
- 2 egg whites
- 2 tablespoons cocoa powder
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
Instructions
- Add 1⅓ cups oat flour, 1 cup almond flour, ¼ cup black cocoa powder, ½ cup maple syrup, 3 tablespoons coconut oil, and ½ teaspoon salt to a food processor or mixing bowl. Blend until a ball of dough forms. If it's too crumbly, add a bit more coconut oil; if too wet, add a touch more oat flour.
- Coat a springform pan with non-stick spray. Press the crust into the bottom and up about 1½ inches on the sides. Use a fork to poke holes in the bottom to help it bake evenly. Bake at 350°F for 12 minutes. Let it cool slightly.
- Rinse out the food processor. Add 2 cups cottage cheese, ⅓ cup chocolate protein powder, ⅓ cup maple syrup, 2 tablespoons cocoa powder, 2 teaspoons vanilla extract, 1 teaspoon lemon juice, and ¼ teaspoon salt. Blend until completely smooth.In a microwave-safe bowl, melt ½ cup chocolate chips in 30-second intervals, stirring in between, until smooth.Pour the melted chocolate into the blended cottage cheese mixture. Add 2 eggs and 2 egg whites. Blend just until everything is incorporated.
- Place the springform pan on a baking sheet. Pour the cheesecake filling over the warm crust and smooth the top. Tap the pan gently on the counter to release air bubbles.Place the sheet in the oven and pour water into the baking sheet to create a water bath that reaches halfway up the sides of the cookie sheet.Bake at 350°F for 60-70 minutes, until the center is set but slightly jiggly. Remove the cheesecake from the oven and cool on a wire rack. Then carefully remove the water-filled baking sheet.
- Melt 1/2 cup of chocolate chips using microwave method. Then stir in 2 tablespoons of milk or heavy cream until smooth. Drizzle over your slice and enjoy!
Video
Notes
Dark brown crust: Using black cocoa powder is the secret to getting a dark brown crust to contrast the medium brown filling.
Use full-fat cottage cheese: It gives the creamiest texture and the best flavor.
Don’t overmix after adding eggs: This helps avoid cracks in your cheesecake.
Let it cool completely: Cheesecake sets as it cools, so don’t rush the process.
Chill before slicing: At least 4 hours in the fridge gives clean, firm slices.
Did you make this recipe?Please let me know in the comments below how it turned out :)