I like dessert. A lot. And I’ve been going on and on about a particular favorite of mine for a while now…
After reading about a healthified protein rich cheesecake version here, I knew I had to give it a go. I have since made dozens of cheesecakes, attempting to perfect the recipe and cooking method. You can read all about some of my most successful attempts and variations in these links:
But even since then, I have tweaked the recipe a bit more so I wanted to give an updated version of what I usually do now:
Protein Rich Cheesecake
- 2 eggs
- 5 oz plain greek yogurt
- 5 oz cottage cheese, blended until completely smooth
- 12 oz fat free cream cheese
- 1/4-1/2 cup Stevia in the Raw
- *1/4 cup liquid (milk, sugar free syrups, or Walden Farms dips)
- *20 grams of dry ingredient (cocoa powder, protein powder, or pudding mix powder)
- dash of extract depending on cheesecake flavor
- dash of salt
*For classic vanilla: use milk or sugar free vanilla syrup. Use vanilla protein powder.
*For chocolate: use Walden Farms sugar free chocolate dip or chocolate syrup. use cocoa powder
*Any flavor variation can be made by being creative with these ingredients.
*if using protein powder, I recommend using a blend versus a pure whey protein. Pure whey might cause a slightly drier cheesecake. Casein protein works great and is what i usually use.
- Preheat oven to 325 degrees.
- Boil a pot of water on the stove, which will be put in a pan underneath the cheesecake in the oven. (This is my version of the water bath method—>made a big difference in texture due to more even heat distribution during cooking.
- Combine all ingredients, except eggs, and mix with a hand mixer. Add in eggs last and mix until just blended in, being careful not to overmix.
- Pour batter into a 9 inch spring form baking pan that has been greased with cooking spray.
- Put into oven along with with the pan of hot water for your water bath, placed directly below cheesecake
- Bake at 325 for 25 minutes, then reduce heat to 200 degrees and bake another 25 minutes.
- Take out of oven and release spring on pan.
- Let cool for 1-2 hours before moving to refrigerator.
- Let set overnight to allow cheesecake to completely set.
A few of mine:
dark chocolate raspberry (using dark cocoa powder and Torani sugar free raspberry syrup)
lemony strawberry (using vanilla protein powder, almond milk, and a big squeeze of fresh lemon)
chocolate peanut butter (using chocolate protein powder, cocoa powder, and peanut butter extract)
cinnamon bun (using sugar free maple syrup and cinnamon bun protein powder)
This recipe is very versatile and can be changed up to create countless different flavors. Especially when you think about the different syrup and protein flavors available today, it is pretty easy to make just about any combo your heart desires!
Just a few more ideas to get you going…
caramel: use walden farms caramel dip and caramel extract.
cappuccino : use coffee as your 1/4 cup liquid. Or use instant coffee crystals.
peanut butter: add in peanut butter or peanut flour along with peanut butter extract.
coconut: use coconut flour and coconut extract.
chocolate coconut: use coconut extract and cocoa powder.
For more tips and variations, you can go here to the original cheesecake thread.
Be warned that making a successful cheesecake may take a few tries before you achieve what you’re after. Once you master the baking times for your oven, you will be glad you stuck with it!