Protein Cheesecake (170 Calories - 25g Protein)

Ingredients (8 servings)

• 0.8 cups graham cracker crumbs
• 2 tablespoons melted butter
• 2 cups low-fat cottage cheese, blended smooth
• 1 cups plain nonfat Greek yogurt
• 8 ounces light cream cheese, softened
• 3 scoops High Whey Vanilla Cake
• 0.5 cups granulated erythritol or preferred low-calorie sweetener
• 2 large eggs
• 1 teaspoons vanilla extract
• 1 tablespoons lemon juice
• 0.3 teaspoons salt

Preparation 

1. Prepare the crust: Preheat your oven to 325°F (165°C). Combine 0.8 cups graham cracker crumbs and 2 tablespoons melted butter, then press firmly into the bottom of a greased 9-inch springform pan.
2. Pre-bake the crust: Bake the crust until lightly golden, then set aside to cool slightly.
3. Blend the cottage cheese: In a food processor or blender, blend 2 cups low-fat cottage cheese, blended smooth until completely smooth with no curds remaining.
4. Combine the filling base: Add 1 cups plain nonfat Greek yogurt, 8 ounces light cream cheese, softened, 3 scoops vanilla protein powder (25g protein per scoop), and 0.5 cups granulated erythritol or preferred low-calorie sweetener to the blended cottage cheese. Blend until fully smooth and creamy.
5. Add eggs and flavoring: Add 2 large eggs, 1 teaspoons vanilla extract, 1 tablespoons lemon juice, and 0.3 teaspoons salt. Blend on low speed just until incorporated, being careful not to overmix.
6. Pour the filling: Pour the filling over the pre-baked crust and smooth the top with a spatula.
7. Bake the cheesecake: Bake until the edges are set but the center still has a slight jiggle, then turn off the oven and let the cheesecake sit inside with the door cracked for 45 minutes 45:00.
8. Chill completely: Refrigerate the cheesecake until fully chilled and set before slicing into 8 pieces.

Notes

Nutrition is approximate and will vary based on your specific brands of protein powder, cream cheese, and sweetener. For the smoothest texture, blend the cottage cheese thoroughly before mixing so no curds remain. A water bath while baking helps prevent cracking. Chill fully before slicing for clean, firm pieces.