vegetariangluten-free
Ferrero Rocher cottage cheese cheesecake
dessert · Serves 4 · 44m total
Inspired by @julzhealth · Watch on IG ↗
315 kcal12 g protein37 g carbs14 g fat
A high-protein chocolate cheesecake made with cottage cheese and Greek yogurt, air-fried and topped with a cacao drizzle and hazelnuts.
Cook timeline
Wall clock: 44mActive: 14mPassive: 30mParallel tracks: 1
0m
10m
20m
30m
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44m
Blend cheesecake batter
Pour into baking dish
Air-fry cheesecake
Make cacao topping
Active (hands-on)
Passive (waiting)
Same row = sequential; different rows = parallel
Equipment
- Air Fryer
- Baking Dish
- Blender
- Measuring Cups
- Measuring Spoons
- Mixing Bowl
Steps
44m- 1. Blend cheesecake batter5m150 g cottage cheese · 150 g low fat Greek yogurt · 1 whole egg · 80 ml sugar-free maple syrup · 0.5 tsp vanilla essence · 50 g cocoa powder · 1 tbsp cornstarch
- 2. Pour into baking dish3m50 g roasted hazelnuts
- 3. Air-fry cheesecake2m + 30m
- 4. Make cacao topping4m1 tbsp cacao powder · 1 tbsp water · 1 tbsp extra hazelnuts
Storage
Refrigerate overnight to set before eating. Store in the fridge in an airtight container.
When ready to eat
Enjoy the next day straight from the fridge. Optionally drizzle with chocolate sauce and top with extra chopped hazelnuts before serving.