High protein, low-fat Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tsp Vanilla Extract 1/2 tsp Celtic Sea Salt Fine Ground 24 oz Fat free cream cheese, Great Value 21 oz Plain Non-fat Greek yogurt, Dannon Oikos 8 oz Egg Whites, Egg Beaters 100% Natural 1 1/2 cups Splenda, granulated 1/2 cup Fat free milk, Fairlife 78 gram(s) EAS 100% Whey Protein Powder, Vanilla, 78 grams (2 servings)
1. Preheat oven to 325 degrees - prepare 9" springform cake pan with non-stick spray (coconut oil) and parchment paper in the bottom - spray sides and bottom and wipe excess with papertowel
2. Mix cream cheese in mixer until creamy - scrape down sides of bowl
3. Add Splenda - mix until incorporated - scrape down sides of bowl again
4. Add Egg Beaters Egg Whites - scrape down sides of bowl again
5. Add the rest of the ingredients - scrape down sides of bowl after mixing
6. Mix on medium for 3 minutes
7. Pour in pan
8. Bake at 325 degrees 30 minutes, then turn oven temperature down to 200 degrees for 60 minutes; then check the temperature at the center of the cheesecake every 10 minutes until it gets to 155 degrees (could be another 30+ minutes)
9. Remove from oven, cover, and let cool on the stovetop while still in the springform pan
10. Losen the springform pan and use the parchment paper to transfer directly onto a serving dish - I leave mine on the parchment paper
11. Store in the refrigerator
12. Top with blueberries, raspberries, or strawberries
Serving Size: 1/8 of 9" cheesecake
2. Mix cream cheese in mixer until creamy - scrape down sides of bowl
3. Add Splenda - mix until incorporated - scrape down sides of bowl again
4. Add Egg Beaters Egg Whites - scrape down sides of bowl again
5. Add the rest of the ingredients - scrape down sides of bowl after mixing
6. Mix on medium for 3 minutes
7. Pour in pan
8. Bake at 325 degrees 30 minutes, then turn oven temperature down to 200 degrees for 60 minutes; then check the temperature at the center of the cheesecake every 10 minutes until it gets to 155 degrees (could be another 30+ minutes)
9. Remove from oven, cover, and let cool on the stovetop while still in the springform pan
10. Losen the springform pan and use the parchment paper to transfer directly onto a serving dish - I leave mine on the parchment paper
11. Store in the refrigerator
12. Top with blueberries, raspberries, or strawberries
Serving Size: 1/8 of 9" cheesecake
Nutritional Info Amount Per Serving
- Calories: 187.6
- Total Fat: 0.5 g
- Cholesterol: 39.9 mg
- Sodium: 714.9 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 0.3 g
- Protein: 29.5 g
Member Reviews