Healthy cottage cheese cake/high protein cheesecake

Healthy high protein cottage cheese cake
For the crust
* 1 1/4cups graham cracker crumbs (140 grams)
* 3 Tbsp sugar (45 grams)
* 5 tablespoons unsalted butter melted (75 grams)
For the cheesecake filling
* 2 ⅓ cups cottage cheese (500 grams)
* 1 cup Greek yogurt (200 grams)
* 2 large eggs
* 1/3 cup maple syrup (90 grams)
* 2 Tbsp all-purpose flour
* 2 Tsp vanilla extract
* Optional: 2 Tbs of ground freeze dried strawberry.
Instructions
1. Line an 8-inch springform pan with parchment paper on the bottom.
2. Preheat oven to 350°F / 180°C.
The crust:
1. In a bowl , mix everything together. The mixture will be thick, coarse, and sandy .Pour it into the prepared pan.
2. Gently press the crust into the pan using a small spatula or your fingers. Set aside.
To make the cheesecake filling
1. In a food processor or blender ( I used my immersion blender)blend the cottage cheese and Greek yogurt together till smooth.
2. Add the eggs , maple syrup , extract and flour into the cottage cheese mixture. Blend till you get a homogeneous batter .
3. If using the strawberry powder , keep 1/4 of the batter and mix it in very well . Add it to the rest of the pan and mix it as shown in the video.
4. Pour everything into the pan. Bake in the oven for about 60-65 minutes , until the cheesecake is set.
5. Let the cake cool on the counter before transferring to the refrigerator. It needs to be in the fridge for at least 6 hours but overnight is best . Top it with strawberry compote or your favourite topping . Enjoy
Homemade With Yalda