Protein Cheesecake
Protein cheesecake is a delicious and healthy alternative to traditional cheesecake. It combines the creamy texture and rich flavor of cheesecake with the added benefits of protein. This dessert is perfect for those looking to indulge without the guilt.
Why Make This Recipe
This recipe for protein cheesecake is great for many reasons. First, it’s packed with protein, making it a satisfying treat. It’s also lower in sugar than many cheesecakes, thanks to the use of a granular sweetener. This cake is versatile and can be enjoyed by anyone, whether you’re on a fitness journey or just looking for a tasty dessert. Plus, it’s simple to make and can be shared with family and friends!
How to Make Protein Cheesecake
Making protein cheesecake is straightforward and can be done in just a few steps. Here’s how you can prepare this delicious treat.
Ingredients:
- 400 g (14 oz) Greek yogurt (2% fat; nonfat or full-fat can be used)
- 200 g (7 oz) cream cheese (nonfat or full-fat can be used)
- 3 large eggs
- 90 g (½ cup) granular sweetener (I used monk fruit)
- 40 g (⅓ cup) cornstarch
- 1 tsp vanilla extract
- A pinch of salt
- Strawberry jam (I used sugar-free strawberry jam and strawberries)
Directions:
Preheat your oven to 160°C (320°F) and line the base and sides of a 15 cm (6 inches) springform cake mold with parchment paper.
In a large bowl, add the eggs. Stir them together with the granular sweetener, vanilla extract, and a pinch of salt until you have a smooth mixture.
Now, add the Greek yogurt and cream cheese to the egg mixture. Stir thoroughly until everything is well combined.
Gradually add the cornstarch, mixing as you go to avoid lumps.
Transfer your protein cheesecake mixture to the prepared cake mold and bake it in the hot oven for 40 to 50 minutes. It should take about 45 minutes.
Once baked, let the cheesecake cool completely to room temperature. Then, refrigerate it for at least 8 hours before slicing.
How to Serve Protein Cheesecake
You can serve protein cheesecake chilled. Feel free to top it with fruit, a dollop of yogurt, or even a drizzle of sugar-free strawberry jam for extra flavor. This dessert is perfect for any occasion, whether it’s a family gathering or a personal treat.
How to Store Protein Cheesecake
Store any leftover protein cheesecake in an airtight container in the refrigerator. It will keep well for about 3-4 days. For longer storage, you can freeze slices of the cheesecake. Just wrap them tightly in plastic wrap followed by foil, and they can last for up to 2 months in the freezer.
Tips to Make Protein Cheesecake
- Ensure your ingredients are at room temperature for a smoother texture.
- Avoid overmixing the batter to prevent cracks in your cheesecake.
- Use a water bath while baking to keep the cheesecake moist and prevent it from cracking.
Variation
If you want to switch up the flavors, try adding white chocolate chips, cocoa powder, or different fruit toppings. You can also replace strawberry jam with other flavors like blueberry or raspberry for a unique twist.
FAQs
Can I use low-fat cream cheese?
- Yes, low-fat cream cheese can be used in this recipe without changing the texture much.
Is it okay to use a different sweetener?
- Absolutely! You can use any sweetener you prefer, but just make sure to adjust the quantity based on its sweetness level.
How can I prevent my cheesecake from cracking?
- Avoid overmixing and consider using a water bath. Letting the cheesecake cool slowly will also help prevent cracks.
Now you have a simple and healthy protein cheesecake that everyone will love! Enjoy this creamy delight while feeling good about what you’re eating.
