Protein Cheesecake Rich Creamy Easy (Print-Friendly Format)
Rich, creamy, and high in protein, this cheesecake delivers classic flavor with a nutritious twist.
# Required Ingredients:
→ Filling
01 -
680 g cream cheese or plant-based cream cheese, softened
02 -
480 g Greek yogurt or dairy-free yogurt alternative
03 -
60 g protein powder
04 -
130 g preferred sweetener
05 -
12.5 ml pure vanilla extract
→ Optional
06 -
Prepared base of choice for a 23 cm springform pan
# How to Make It:
01 -
Preheat oven to 175°C. Fill a baking pan with water until two-thirds full and place on the lower oven rack to create steam.
02 -
Assemble your selected crust in a 23 cm springform pan, if desired.
03 -
Allow cream cheese to reach room temperature. In a food processor, mixer, or blender, blend cream cheese, yogurt, protein powder, sweetener, and vanilla extract until just smooth.
04 -
Pour the filling into the prepared pan and smooth the surface. Set the pan on the center oven rack above the water bath. Bake for 30 minutes without opening the oven.
05 -
After baking, turn off the oven and leave cheesecake inside, undisturbed, for an additional 5 minutes.
06 -
Remove cheesecake and cool on the counter, then transfer to the refrigerator for at least 6 hours to allow it to fully firm.
# Additional Information:
01 -
Using a water bath and gradual cooling reduces the likelihood of cracks forming in the cheesecake.