Hi everyone! Happy new year! 2016 has started off great, and to keep this great year rolling, I’m sharing with you one of my favorite protein recipes EVER.
But first, let’s talk about cheesecake. This decadent dessert is, well, heavenly. Unfortunately, it is also FULL of fat and carbs. A slice of Original Cheesecake at The Cheesecake Factory has 710 calories, 0 protein, 29 Fat, and 62 Carbs. I know, it’s devastating. While it is perfect for special occasions, cheesecake is not something that I would qualify as a healthy staple in one’s diet. Well, traditional cheesecake that is…
However, this Protein Cheesecake changes the game completely! A slice of this cheese cake (1/8 of recipe) has 22 grams of protein and ONLY 1.5 GRAMS OF FAT, and 9 carbs. I know, it’s a miracle. With those macros, eating this every night wouldn’t be such a bad thing, now would it?
So, how do I do it?
Protein Cheese Cake Recipe:
- 2 servings protein (I use Quest Nutrition or PEScience)
- 16oz fat free cream cheese
- 340g (~1.5 cups) fat free Greek yogurt or fat free cottage cheese
- 1/4 cup baking stevia
- 2 whole eggs
- 2 egg whites
- Flavorings of choice (vanilla, butter extract, cinnamon, ect.)
- Let eggs, cream cheese, and yogurt/ cottage cheese come to room temperature. (This step can be skipped but it helps it mix easier.)
- Preheat oven to 250 degrees F. Add all ingredients to the bowl of a food processor and blend until combined. You can also use an immersion blender. (If you are using cottage cheese, make sure the curds have been blended so there aren’t chunks of cottage cheese in your cheesecake.)
- Bake for 35 minutes at 250 degrees.
- When that’s done, crank up heat to 300 and keep baking for another 35 minutes.
- Take out of oven.
- Let come to room temperature.(It will deflate a bit, that’s ok.) Serve at room temperature, or refrigerate.
- Refrigerate any leftovers. ENJOY!
Macros for 1 serving (recipe makes 8 servings): 1.5F 9C 22P
Ideas for serving:
The possibilities are endless!