I love to experiment in the kitchen, and I love to recreate popular comfort foods in healthier, high protein versions. This time, I had a stab at making a fit cheesecake, and let me tell you – it was a success! It ended up being more of a souffle, but it definitely hit the spot and left me feeling satisfied and satiated. This cheesecake souffle is high in protein, but only uses “normal” ingredients – no need for protein powder! I created this recipe to work as a single serving – perfect for those who, like me, live on their own. This healthy treat is easy to make and only requires 5 ingredients, plus a topping of your choice – I made a simple raspberry sauce. Give it a try, you’re going to love it!

Ingredients for high protein healthy cheesecake souffle

For 1 serving you will need:

• 200g cottage cheese (5% fat)
• 1 large egg, room temperature
• 1 tablespoon sugar (or other sweetener)
• 1 heaped teaspoon (8g) cornstarch
• a few drops of vanilla extract

Also, for the raspberry sauce:

• a handful frozen raspberries (60g)
• 1 teaspoon sugar

How to make high protein raspberry cheesecake souffle

Start by preparing the raspberry sauce.

Place frozen raspberries on a non stick pan and cook on very low heat for around 15 minutes, stirring regularly with a silicone spatula. The raspberries will first defrost and then break down. Eventually, the raspberries should start to boil. At that point, add sugar and continue to cook for another 2 minutes, stirring. The sauce should slightly thicken. Leave it aside to cool while you prepare and bake the cheesecake souffle.

Separate the egg white and egg yolk.

In a bowl, combine cottage cheese, sugar, vanilla extract, cornstarch and egg yolk.

Use a stick blender to mix everything together until smooth, or transfer everything to a standing blender, mix it, and then transfer back to the bowl.

In a separate, clean bowl, whisk the egg white until you have a stiff foam.

Gently fold the egg white foam into the cottage cheese mixture with a silicone spatula.

Transfer the mixture into a small, ovenproof dish. Mine was a round dish, 14cm in diameter.

Bake the cheesecake in a pre-heated oven at 180°C (355°F) for 35 minutes. 

Once the cheesecake souffle is cooked, leave it to cool for around 10 minutes. I wouldn’t recommend trying to move this dessert to a different plate. It’s very delicate and has a cloud-like, wiggly texture. Top your cheesecake souffle with the raspberry sauce. You can also decorate it with fresh raspberries.

Enjoy!

What other toppings go well with the cheesecake souffle

Feel free to experiment with various toppings for this high protein cheesecake souffle. For example, you could melt a couple squares of dark chocolate to make chocolate sauce. You can also drizzle your cheesecake souffle with honey and sprinkle it with roasted hazelnuts. Possibilities are endless, let your imagination and tastebuds guide you.

Nutritional value of high protein raspberry cheesecake souffle

This high protein cheesecake has 396 kcal, 30 grams of protein, 15.8 grams of fat and 35 grams of carbs. 

The nutritional value is correct for the ingredients I used and includes the raspberry sauce. It will differ if you use different toppings.

If you’d like to make this cheesecake souffle low-fat and reduce the calories, consider swapping regular cottage cheese for reduced-fat cottage cheese.

How to store healthy raspberry cheesecake souffle

This cheesecake souffle should last a day in the fridge, but it probably won’t taste great the next day. Aim to eat it directly after baking.

Why is protein important

Protein, alongside fat and carbs, is one of the macronutrients that keep our bodies running. Each of those macronutrients has its own special role, and for protein, that role is building our muscle and keeping us strong. We couldn’t survive without protein!

Protein is especially important for athletes, as well as those trying to lose weight. Meals high in protein keep us full and satiated for longer than meals lacking in protein. If you’re watching your weight or try to curb snacking and cravings – try to incorporate more protein in your meals, and you won’t be hungry 30 minutes after you’ve eaten.

Does it taste like real cheesecake?

Let’s be honest. A cake with a minimal amount of sugar and lower in fat won’t taste exactly like full-fat, sweet, creamy cheesecake. But it still tastes good! Eating regular cheesecake every day probably wouldn’t be a great idea, but you could have this high protein cheesecake souffle on a daily basis and not worry about the nutritional values. And thanks to the high protein content, eating this dessert will bring you a lot of benefits!

Many of the high protein, fit desserts taste awful, and healthy cakes that contain lots of whey protein usually end up dry like Sahara Desert. This raspberry cheesecake souffle doesn’t rely on protein powder and it turns out soft, moist and sweet. Its texture is very soft resembles a cloud – you can’t cut it with a knife. Even though this high protein cheesecake souffle isn’t exactly the same as standard cheesecake, trust me – it’s still delicious. Just give it a try!

Also see:

• Food
• Sweet