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Protein Cheesecake Recipe

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★★★★★

4.8 from 52 reviews

This Protein Cheesecake offers a creamy, satisfying dessert packed with added protein, perfect for those looking to indulge without compromising their nutrition goals. Made with cream cheese, Greek yogurt, and protein powder, it provides a rich texture balanced by the smoothness of the yogurt and the boost of protein powder. The recipe incorporates a water bath baking technique to ensure a crack-free surface and a velvety finish, making it an ideal treat for fitness enthusiasts and dessert lovers alike.

Ingredients

Scale

Cheesecake Filling

  • 24 oz cream cheese (or vegan cream cheese), softened to room temperature
  • 2 cups Greek yogurt (or dairy-free alternative)
  • 1/2 cup protein powder (flavor of choice, e.g., vanilla or unflavored)
  • 2/3 cup sweetener of choice (e.g., erythritol, stevia blend, or sugar substitute)
  • 2 1/2 teaspoons pure vanilla extract

Crust (optional)

  • Prepare your crust of choice (e.g., graham cracker crust, nut-based crust, or gluten-free crust), enough for a 9-inch springform pan

Instructions

  1. Preheat Oven and Set Water Bath: Preheat your oven to 350°F (177°C). Fill a baking pan about two-thirds full with water and place it on the oven’s lower rack. This water bath creates steam during baking, helping to keep the cheesecake moist and prevent cracks.
  2. Prepare Cream Cheese: Ensure the cream cheese is at room temperature for easier mixing and a smoother batter.
  3. Prepare Crust (if using): Prepare your preferred crust and press it evenly into the bottom of a 9-inch springform pan. Set aside.
  4. Mix Filling Ingredients: In a food processor, blender, or with electric beaters, combine the softened cream cheese, Greek yogurt, protein powder, sweetener, and vanilla extract. Blend just until smooth and well combined to avoid overmixing which can incorporate air.
  5. Fill Pan and Bake: Pour the filling over the crust or directly into the springform pan if not using a crust. Place the pan on the oven’s center rack, directly above the pan of water.
  6. Bake and Cool: Bake for 30 minutes at 350°F. After 30 minutes, turn off the oven but do not open the door. Let the cheesecake sit inside the oven for an additional 5 minutes to gradually finish cooking and cool slightly.
  7. Cool at Room Temperature: Remove the cheesecake from the oven and let it cool on the counter to room temperature. This gentle cooling reduces the risk of cracking.
  8. Refrigerate to Set: Once cooled, place the cheesecake in the refrigerator for at least 6 hours or overnight. This chilling time allows the cheesecake to firm up and develop its characteristic texture.

Notes

  • Using a water bath helps maintain moisture and prevents cracking on the cheesecake surface.
  • For a vegan or dairy-free alternative, substitute cream cheese and Greek yogurt with plant-based versions.
  • Do not overmix the batter to avoid excess air, which can cause cracks.
  • The slow cooling process in the oven is important to prevent sudden temperature changes that might crack the cheesecake.
  • Various crust options can be used depending on dietary preferences, including gluten-free or nut-based crusts.
  • If you want a richer texture, consider adding an egg or egg substitute, but this recipe is designed to work without eggs.

Keywords: protein cheesecake, high protein dessert, healthy cheesecake, low sugar cheesecake, baked cheesecake, fitness dessert

Find it online: https://ricoloranz.com/protein-cheesecake-recipe/