Cottage Cheese Protein Triple Chocolate Cheesecake
This decadent dessert delivers luxurious richness and deep flavor in every bite. It is an impressive treat perfect for any celebration.
Ingredients
For the Crust
- 1 3/4 cups Chocolate Graham Cracker Crumbs
- 5 tbsp Unsalted Butter, Melted
- 1 tbsp Granulated Sugar
For the Filling
- 3 cups Full Fat Cottage Cheese, Room Temperature
- 4 oz Cream Cheese, Softened
- 1/2 cup Plain Greek Yogurt, Room Temperature
- 6 oz Semisweet Chocolate, Chopped
- 1/3 cup Unsweetened Cocoa Powder
- 2/3 cup Granulated Sugar
- 1 tbsp Cornstarch
- 1 tsp Instant Espresso Powder
- 2 tsp Vanilla Extract
- 1/4 tsp Salt
- 3 Large Eggs, Room Temperature
For the Ganache
- 4 oz Dark Chocolate, Chopped
- 1/2 cup Heavy Cream
- 1/4 cup Mini Chocolate Chips
Equipment
- 9-inch springform pan
- food processor
- roasting pan
Instructions
- Preheat the oven to 350°F and wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil. Mix the chocolate graham cracker crumbs, sugar and melted butter, press firmly into the bottom of the pan and bake for 10 minutes. Let the crust cool, reduce the oven to 325°F and bring a kettle of water to a boil.
- Melt the semisweet chocolate in the microwave in 30-second bursts, stirring between each, until smooth. Set it aside so it cools to warm but not hot.
- Blend the cottage cheese in a food processor or blender for 2 to 3 minutes, scraping down the sides, until completely silky with no curds left.
- Add the cream cheese, Greek yogurt, sugar, cocoa powder, cornstarch, espresso powder, vanilla and salt, then blend until smooth. With the machine running, pour in the melted chocolate and blend until fully combined. Add the eggs and pulse just until they disappear into the batter, about 5 pulses.
- Pour the filling over the crust and tap the pan on the counter to release air bubbles. Place the springform in a roasting pan, add hot water about 1 inch up the sides and bake for 55 to 65 minutes, until the edges are set and the center still has a slight wobble.
- Turn off the oven, crack the door and let the cheesecake cool inside for 1 hour. Remove it from the water bath, loosen the edge with a thin spatula, cool to room temperature and refrigerate for at least 6 hours.
- For the ganache, heat the heavy cream until steaming, pour it over the dark chocolate and let it sit for 3 minutes before stirring until glossy. Cool for 10 minutes, pour over the chilled cheesecake, spread to the edges and sprinkle with mini chocolate chips. Chill for 30 minutes until the ganache sets, then release the ring and serve.
Nutrition
Serving: 1servingCalories: 463kcalCarbohydrates: 42gProtein: 13gFat: 27g