- Level
- medium
- Prep Time
- 25 mins
- Total Time
- 8 h 40 m
- Serves
- 8
Ingredients
- Crust
- 1 cup
- quick-cooking oats
- 100 g
- 2 tbsp
- ground flax seeds
- 30 ml
- 2 tbsp
- ground chia seeds
- 30 ml
- 6
- Medjool dates, pitted
- 3 tbsp
- butter, melted
- 45 ml
- Filling
- 2 cups
- fresh raspberries, plus more for serving
- 270 g
- 2 tbsp
- lemon juice
- 30 ml
- 2 tbsp
- Sugar
- 30 ml
- 2 tbsp
- cornstarch
- 10 ml
- 2 cups
- cottage cheese
- 500 g
- 1
- block (250 g) cream cheese, softened
- 1 cup
- vanilla protein powder (see Chef’s tip)
- 90 g
- 3
- eggs
- Sweetened or unsweetened grated coconut, for serving
Directions
- Step 1
Crust
With the rack in the middle position, preheat the oven to 350°F (180°C). Butter the sides of an 8-inch (20 cm) springform pan and line the bottom with parchment paper.
- Step 2
- In a food processor, blend the oats, seeds and dates. Drizzle in the butter. Pulse until the mixture is crumbly. Press the mixture along the bottom of the prepared pan. Bake for 12 minutes. Let cool.
- Step 3
- Tightly wrap the base and around the outside of the pan with a double layer of foil, letting it extend upward above the rim of the pan.
- Step 4
Filling
In a pot, combine the raspberries, lemon juice, sugar and cornstarch. Bring to a boil. Simmer for 2 minutes while stirring constantly. Transfer the raspberry compote to a bowl and set aside.
- Step 5
- In a food processor, purée the cottage cheese and cream cheese until smooth. Add the protein powder and eggs. Mix until smooth. Pour half of the cheese mixture over the cooled crust.
- Step 6
- Add half of the raspberry compote to the remaining cheese mixture in the food processor. Mix well. Gently spread the raspberry cheese mixture over the first cheese layer in the pan. Refrigerate the remaining raspberry compote until ready to serve.
- Step 7
- Place the cheesecake in a large baking dish. Fill the baking dish with enough hot water to come half of the way up the side of the springform pan.
- Step 8
- Bake for 1 hour or until a thermometer inserted in the centre of the cake reads 150°F (65°C). Remove the cake from the water bath. Remove the foil. Let cool for 1 hour. Cover and refrigerate for 6 hours or until completely chilled.
- Step 9
- Run a thin blade between the side of the pan and the cake to unmould. Place the cake on a serving dish. Top the cake with 3 tbsp (45 ml) of the remaining raspberry compote. Garnish with fresh raspberries and coconut. Serve with the remaining raspberry compote. Delicious served for breakfast or dessert.
Tips
Protein powder is a clever addition to this cheesecake. It adds a subtle flavour while also providing a boost of nutrients.
