NEW & Improved Protein Cheesecake! 🍰

I tried a new version of the protein cheesecake using light cream cheese instead of tofu and it is sooooo delicious! I’ve been making it a couple of times a week and it makes the most tasty and satisfying dessert. I top it with sugar free blueberry or strawberry syrup or a warm berry coolis (warmed up berries) and it is incredible! Let me know if you try it!! 

Prep Time: 10 minutes

Cook Time: 50 minutes

Servings: 3

Ingredients

Filling

• 2 eggs

• 1 ½ cups 0% Greek yogurt

• 1 cup light cottage cheese (1% fat)

• ½ cup light cream cheese

• Stevia glycerite, to taste

• Juice of one lemon

• 1 tsp salt

• 2 tbsp beef gelatin

• 1 tsp vanilla extract

• Coconut oil spray (for greasing the pie dish)

Crust: 

-5 small slices of pre-made protein bread crust (or substitute pork rinds if you do not have protein bread available)

-1 tablespoon coconut oil

-1 tsp stevia glycerite

-1/4 tsp salt

-1 tsp vanilla extract 

Instructions

1. Preheat the oven to 350°F (175°C).

2. Use a blender or mixing bowl. In a large mixing bowl, whisk together the Greek yogurt, light cottage cheese, and light cream cheese. Add in one egg at a time.

3. Meanwhile, begin preparing the crust by toasting your pre-made protein bread until golden brown and very toasted. 

4. Back to the filling. Add the lemon juice, salt, beef gelatin, and vanilla extract. Sweeten to taste with the stevia glycerite. Mix well until all ingredients are fully combined. If you prefer a smoother consistency, transfer to a blender to blend until smooth (or use a blender from the start).

5. Finish the crust. Using a small mixer, pulse until the contents turn to crumbs. Add the coconut oil, stevia, salt and vanilla and blend well. 

5. Spray a 6 inch springform pan with coconut oil spray and press the crust into the bottom using the back of a spoon or spatula. Pour the filling mixture into the dish.

6. Bake for approximately 50 minutes at 175 C or 350 F, or until surface is nicely browned, or an inserted toothpick comes out clean.

7. Remove from the oven & let the dish cool completely, then refrigerate until cold, ideally overnight, for the best taste and texture. 

8. Serve chilled and enjoy!

Tip: Garnish with fresh lemon zest for an extra burst of citrus flavor, some heavy whipped cream or a warm berry coulis.

Yield: 6 Servings

Macros 

Per Serving (1/6 of the Cake):

• Calories: ~213 kcal

• Protein: ~27.7g

• Fat: ~8.7g

• Carbohydrates: ~5.3g