Uncanny Pantry

Nutritional Info (per Cookie)

Protein	Carbs	Fiber
15	7	2

Recipe

Ingredients

• 1 1/2 cups cottage cheese
• 2 large eggs
• 1/2 cup low-sugar vanilla protein powder
• Zest of 1 orange (I used 2 organic clementines)
• 1/2 tsp ground cardamom (I crushed seeds from 1 cardamom pod)
• 1 tsp ground vanilla powder
• 1/2 tsp lemon juice
• 1/4 cup unsweetened almond milk
• 1 tbsp maple syrup
• 1 cup almond flour
• 2 tbsp coconut oil

Instructions

1. Preheat the oven to 325°F (163°C). If using a springform pan, line the bottom with parchment paper to make it easier to remove the cheesecake later.
2. Place the cottage cheese in a blender or food processor. Blend until smooth and creamy, ensuring there are no lumps.
3. Prepare the Batter: Add the eggs, vanilla protein powder, orange zest, ground cardamom, vanilla powder, lemon juice, and unsweetened almond milk into the blender or food processor with the cottage cheese. Blend until everything is fully combined. The mixture should be smooth and slightly pourable. If it’s too thick, add a touch more almond milk.
4. Crust: Combine almond flour and melted coconut oil. Press this mixture into the bottom of a cake pan (greased) or springform pan and bake at 325°F for 10 minutes until lightly golden. 
5. Bake: Pour the cheesecake mixture into the prepared pan. Tap the pan on the counter to remove any air bubbles. Bake for 45-55 minutes, or until the edges are set and the center still slightly jiggles. You can test with a toothpick — if it comes out clean or with a few moist crumbs, it’s done. Let it cool in the oven for 10-15 minutes with the door slightly ajar.
6. Chill: After removing from the oven, let the cheesecake cool completely at room temperature, then refrigerate for at least 3 hours or overnight.
7. Serve: Once fully chilled, remove the cheesecake from the pan, slice, and enjoy! Optionally, garnish with extra orange zest or a sprinkle of ground cardamom for added flavor.