Ingredients
- 120 g Cottage Cheese
- 1 large Egg
- 15 g Protein Powder PE Science Vanilla or Chocolate
- 1/3 cup Oreo Puffs Cereal lightly crushed
Method
- Preheat your oven to 325°F (160°C). Lightly grease a small ramekin with non-stick cooking spray.
- Add the cottage cheese, egg, and protein powder into your Beast Blender. Blend until perfectly smooth and creamy.
- Use a silicone spatula to fold the crushed Oreo Puffs into the blended mixture. Do not blend the cereal.
- Pour the cheesecake base into the prepared ramekin.
- Bake for 25-30 minutes until the edges are set but the center remains slightly jiggly.
- Let cool at room temperature for 15 minutes, then refrigerate for at least 1 hour before serving to ensure it sets properly.
Nutrition
Notes
Recipe Notes
- The Beast Blender Advantage: Do not try to whisk this by hand. You must pulverize the cottage cheese curds in a high-powered blender like the Beast Blender to achieve the velvety "cheesecake" texture. Use code BAKEDLEAN for 15% off!
- The Chill Factor: I know it's hard to wait, but the 1-hour fridge rest is non-negotiable. Without it, the dish will taste more like a sweet omelet. Chilling allows the protein and fats to bind into a cake-like structure.
- PE Science Advantage: Using a Whey/Casein blend like PE Science is superior for baking. Casein absorbs the moisture from the cottage cheese, preventing the "watery" bottom often found in low-calorie cheesecakes.
- Oreo Puff Texture: For the best result, crush half of the cereal into a fine dust and leave the other half in larger chunks. This creates a "marbled" chocolate effect throughout the cake.
- Accuracy is Key: Always weigh your cottage cheese (120g) on a Digital Kitchen Scale. A "half cup" can vary by 20g depending on the brand and curd size.