Can I taste the cottage cheese in this chocolate cheesecake?

No. Once the cottage cheese is blended completely smooth and combined with the melted dark chocolate, the curds disappear and so does any tang. The dark chocolate flavor takes over entirely, and the cottage cheese simply provides a creamy, high-protein body that behaves just like cream cheese would. Most people cannot tell there is cottage cheese in it at all.

Why did my eggs scramble in the batter?

This happens when the melted chocolate is still too hot when it meets the eggs. Chocolate holds heat well, so even if it looks fine it can still be hot enough to cook egg on contact. Always let the melted chocolate cool to room temperature before blending, and use room-temperature eggs, which are less likely to seize. If you see any cooked bits, strain the batter before baking.

What kind of chocolate is best?

A good-quality dark chocolate in the 60 to 70 percent range works best, giving you deep chocolate flavor with enough sweetness that you do not need to add sugar. Higher percentages make a more bitter, intense cheesecake, so add a little sweetener if you go above 75 percent. Avoid chocolate chips with stabilizers when possible, as pure baking or bar chocolate melts more smoothly.

How much protein is in a slice?

It depends on your chocolate and cottage cheese, but with 1 cup of cottage cheese and 3 eggs the whole cheesecake carries roughly 45 to 55 grams of protein. Cut into four servings, that is around 11 to 14 grams of protein per slice, which is high for a rich chocolate dessert and part of what makes this recipe so satisfying.

Can I make this without a blender?

A blender or food processor is strongly recommended because it is the only reliable way to break down the cottage cheese curds into a smooth batter. If you do not have one, you can push the cottage cheese through a fine sieve first and then whisk everything together vigorously by hand, but the texture will not be quite as silky as the blended version.

3 Ingredient Chocolate Cheesecake (High-Protein)

3 Ingredient Chocolate Cheesecake

Recipe by Liliya

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Total Time1 hour 40 minutes
Yield8 slices 1x
DietVegetarian

This 3 ingredient chocolate cheesecake is rich, creamy, and surprisingly easy to make with dark chocolate, cottage cheese, and eggs. Everything blends together into a smooth chocolate filling for a simple homemade cheesecake with minimal prep.

Ingredients

Scale

100g dark chocolate
1 cup cottage cheese
3 large eggs, room temperature

Optional

1 tablespoon cocoa powder, for dusting

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Instructions

Preheat the oven to 350°F. Line a baking pan with parchment paper.
Chop the dark chocolate and melt until completely smooth. Set aside to cool to room temperature.
Add the eggs, cottage cheese, and cooled melted chocolate to a blender.
Blend until completely smooth and creamy, stopping to scrape down the sides as needed.
Pour the mixture into the prepared pan and smooth the top.
Bake for about 30 minutes, until the cheesecake is set around the edges.
Let the cheesecake cool completely at room temperature.
Refrigerate for at least 1 hour to chill and firm up before slicing.
Dust with cocoa powder, if desired. Slice and enjoy chilled.

Notes

Let the melted chocolate cool to room temperature before adding it to the eggs.
Blend the cottage cheese mixture thoroughly. This helps remove the curds and creates a much smoother cheesecake texture.
For the best texture and cleaner slices, let the cheesecake cool completely and then refrigerate it for at least 1 hour.
The dark chocolate provides both chocolate flavor and sweetness, so choose one you enjoy eating on its own.
Keep leftovers covered in the refrigerator.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 150 kcal
Sugar: 5g
Sodium: 120mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 8g
Cholesterol: 75mg

Find it online: https://wearerecipes.com/3-ingredient-chocolate-cheesecake/