Can I use a different sweetener in High Protein Raspberry Cheesecake?

Yes, almost any sweetener works in this recipe and that flexibility is one of the things that makes it so easy to adapt to your own dietary preferences and goals. Granulated white sugar, coconut sugar, maple syrup, honey, monk fruit sweetener, erythritol, and stevia-blend baking sweeteners all work well. If you use a liquid sweetener like maple syrup or honey, the batter will be slightly thinner but will still bake and set beautifully. If you use a very concentrated sweetener like pure stevia, adjust the amount down significantly and taste the batter before baking to make sure the sweetness level is right for you.

Why is my High Protein Raspberry Cheesecake cracking on top?

Cracks in the surface of a baked cheesecake are almost always caused by overbaking or by a sudden temperature change when the cheesecake comes out of the oven. To prevent cracking, make sure you pull the cheesecake from the oven while the very center still has a slight wobble, and let it cool gradually at room temperature rather than moving it straight to the refrigerator while it is still hot. The good news is that the raspberry swirl and any toppings you add after chilling will cover most surface cracks anyway, so even if your cheesecake cracks it will still look and taste absolutely wonderful.

Can I make High Protein Raspberry Cheesecake without a blender?

A blender or food processor is strongly recommended for this recipe because it is the only way to get the cottage cheese completely smooth before baking. If you do not have either, you can use a hand mixer or an immersion blender, but you will need to blend for significantly longer to break down all the curds. A regular whisk is not sufficient. Unblended cottage cheese curds will show up as grainy or lumpy spots in the finished cheesecake and the texture will be noticeably less smooth and creamy than the intended result.

How long does High Protein Raspberry Cheesecake last in the fridge?

High Protein Raspberry Cheesecake keeps well in the refrigerator for up to 4 days when stored in an airtight container or covered tightly with plastic wrap. The texture is actually best on day two after a full night of chilling, so it is an excellent recipe to make a day ahead. For longer storage, individual slices can be wrapped tightly and frozen for up to one month. Thaw frozen slices overnight in the refrigerator for the best texture.

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well in this recipe and are a great option when fresh raspberries are out of season or more expensive. Thaw the frozen raspberries completely first and drain away any excess liquid before mashing them, as frozen raspberries release significantly more water than fresh ones and too much extra liquid in the swirl can affect how the top of the cheesecake sets. Once thawed and drained, mash and swirl them in exactly the same way as you would with fresh raspberries and the result will be nearly identical.

High Protein Raspberry Cheesecake Recipe (Easy & Creamy)

High Protein Raspberry Cheesecake

Recipe by Liliya

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Total Time45 minutes
Yield1 serving 1x
DietVegetarian

This High Protein Raspberry Cheesecake is creamy, lightly sweet, and packed with protein from cottage cheese, cream cheese, and egg. Fresh raspberries add a bright, tangy flavor that pairs perfectly with the rich cheesecake filling. It is an easy single serving dessert that comes together with just a few simple ingredients and makes a satisfying healthy treat.

Ingredients

Scale

1/4 cup raspberries
2 oz cream cheese, softened
1/4 cup cottage cheese
1 large egg
2 tablespoons sweetener of choice
1 teaspoon vanilla extract

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Instructions

Preheat the oven to 325°F and lightly grease a small baking dish or ramekin.
Mash the raspberries in a small bowl and set aside.
Add the cream cheese, cottage cheese, egg, sweetener, and vanilla to a blender.
Blend until completely smooth and creamy.
Pour the cheesecake mixture into the prepared baking dish.
Spoon the mashed raspberries over the top and gently swirl them into the batter.
Bake for 30 to 35 minutes, or until the center is just set.
Remove from the oven and let cool to room temperature.
Chill in the refrigerator for 1 to 2 hours before serving.
Enjoy.

Recipe Video

Notes

For the smoothest texture, make sure the cream cheese is softened before blending.
Fresh or frozen raspberries can be used. If using frozen berries, thaw and drain excess liquid first.
Baking times may vary slightly depending on the size and depth of your baking dish.
The cheesecake will continue to firm up as it chills.
Store leftovers covered in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cheesecake
Calories: 350 kcal
Sugar: 9g
Sodium: 520mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 27g
Cholesterol: 245mg

Find it online: https://wearerecipes.com/high-protein-raspberry-cheesecake/