I crestedi a NEW NEW (December 11 2024) version of the protein cheesecake using light cream cheese and whey protein isolate powder 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!
The addition of whey protein isolate increases the protein content by approximately 10 g per serving. Fat and carbohydrate content remain relatively unchanged.
This adjustment enhances the cheesecake’s protein content, making it an even more satisfying and nutritious dessert option.
Let me know if you try it!!Â
Prep Time: 10 minutes
Cook Time: 50 minutes
Servings: 6
Ingredients
Filling
• 2 eggs
• 1½ cups 0% Greek yogurt
• 1 cup light cottage cheese (1% fat)
• ½ cup light cream cheese
• 2 scoops (60g) whey protein isolate powder
• Stevia glycerite, to taste
• Juice of one lemon
• 1 tsp salt
• 1 tsp vanilla extract
• Coconut oil spray (for greasing the pie dish)
Crust
• 5 small slices of pre-made protein bread (or substitute pork rinds if protein bread is unavailable)
• 1 tbsp coconut oil
• 1 tsp stevia glycerite
• ¼ tsp salt
• 1 tsp vanilla extract
Directions
1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl or blender (I use a blender for efficiency), whip together the Greek yogurt, light cottage cheese, light cream cheese, and whey protein isolate powder until smooth and well blended. Add in one egg at a time, blending well after each addition.
3. Prepare the crust by toasting the protein bread slices until golden brown. I usually do this step the day before so it’s ready to go. Once toasted, pulse them in a food processor until they form fine crumbs. Add the coconut oil, stevia glycerite, salt, and vanilla extract, and blend until the mixture resembles wet sand.
4. Grease a 6-inch springform pan with coconut oil spray. Press the crust mixture evenly into the bottom of the pan using the back of a spoon or spatula.
5. To the filling mixture, add the lemon juice, salt, and vanilla extract. Sweeten to taste with stevia glycerite. Mix until all ingredients are fully combined. For a smoother consistency, blend the mixture using a blender or immersion blender.
6. Pour the filling over the prepared crust in the springform pan.
7. Bake for approximately 50 minutes, or until the surface is nicely browned and a toothpick inserted into the center comes out clean.
8. Remove from the oven and let the cheesecake cool completely. Once cooled, refrigerate until cold, ideally overnight, for the best taste and texture.
9. Serve chilled and enjoy! Optional: Garnish with fresh lemon zest, heavy whipped cream, or a warm berry coulis.Â
Nutritional Information (Per Serving, 1/6 of the Cake):
• Calories: ~253 kcal
• Protein: ~37.7g
• Fat: ~8.7g
• Carbohydrates: ~5.3g
Â