Protein Cheesecake Creamy (Printable Version)
Insanely creamy and loaded with protein, this classic-style cheesecake hits all the right notes—with extra nutrition in every slice.
# What You'll Need:
→ Filling
01 -
12.5 ml pure vanilla extract
02 -
130 g sweetener you like best
03 -
60 g protein powder
04 -
480 g Greek yogurt or a dairy-free yogurt you want
05 -
680 g regular or plant-based cream cheese, softened up
→ Optional
06 -
Any crust you want for a 23 cm springform pan, ready to go
# Steps to Follow:
01 -
Let it cool at room temp, then slide it into the fridge and chill for 6 hours or more so it gets really firm.
02 -
Once it's done baking, switch the oven off and leave it alone in there for five extra minutes.
03 -
Scoop the blended mix into your pan and even out the top. Put the pan on a rack over the water bath in the oven. Let it bake for 30 minutes and keep the oven door closed the whole time.
04 -
Let the cream cheese get soft. Toss the cream cheese, yogurt, protein powder, sweetener, and vanilla into your blender or mixer and blitz until creamy.
05 -
If you're using a crust, press it into the 23 cm springform pan first.
06 -
Crank your oven to 175°C. Pour water two-thirds up a baking dish and set it low in the oven to keep things steamy.
# Additional Notes:
01 -
A steamy oven and letting it cool slow both help stop those cracks from popping up in the cake.