Protein Cheesecake

Protein Cheesecake
Protein Cheesecake
from Peter's kitchen - thanks to gp79 of forums

  • Ingredients:
    • 12oz of fat free cream cheese
    • 10oz of fat free Greek yogurt
    • 2 whole eggs
    • 3/4 cup of granulated Splenda
    • 1/4 cup of milk (original recipe calls for 1% but fat free worked great)
    • 42.5g of protein powder of choice (this is the biggest determiner of flavor)
    • 1tsp of vanilla extract
    • 1/4tsp of kosher salt
  • Directions:
    • Preheat oven to 325F and prepare a 6 inch cake pan with non-stick spray and parchment paper on the bottom
    • Put cream cheese in mixer on medium until creamy
    • Add splenda and continue mixing until incorporated
    • Add eggs one at a time and mix until incorporated
    • Add the yogurt, milk, protein powder, salt, and vanilla extract (order is not important in this step) and mix for 3 minutes. Resulting batter should be pretty smooth and rather liquidy.
    • Pour into prepared cake pan
    • Bake at 325 for 30 minutes then turn oven to 200 and bake for 50 minutes
      • 50 minutes might be a little bit too long, depending upon your preferences. A cake cooked for 50 minutes ends up slightly grainy in the outer half inch or so. 45 minutes results in a creamier cake overall.
    • Remove, let cool, wrap and refrigerate overnight
    • Enjoy your delicious cake
  • Nutrition Facts:
    • 834 calories
    • 123g protein (varies depending upon protein powder)
    • 10g fat
    • 63g carbs

Adding crust or changing the flavor is pretty easy too. You can replace the milk with coffee or add 3tbsp of cocoa powder. Want toppings? Add some raspberry sauce on top. The cheesecake of your dreams is limited only by your creativity.

Using casein protein powder instead of whey seems to result in a much denser cake. The cooking time remains the same, however.


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