Protein Cheesecake: 2:1 Ratio P/C

[PhiSig2298]

How'd you make the raspberry topping? Fresh raw ones in a bender? Frozen ones in a blender? Inquiring minds...

Mashed up fresh ones. Looking back, I should've made more of a jelly. Maybe cooked them down with some sugar & a bit of cornstarch. Live & learn. I'll do that next time

[Ka0s]

is this the real thing


or is it just fanta sea

[PhiSig2298]

Last pic I promise..

[gp79]

Not bad for your first go at it! The consistency from looking at the picture looks good on the inside. If you really wanted to omit the sugar, you could figure a way, especially because alot of the protein powders are sweetened already, it's possible to replace some of the splenda with additional protein powder. I've found that the cheesecake as a food is pretty versatile. With baking and recipe adaptation, the key is to keep the wet and dry ingredients in the same ratios.

If you add a topping, there's some sweetness for you right there. I've got to adjust my macros in MFP for the splenda.

[JMCandelario]

Last pic I promise..

What would you rate it on a 10 scale?

[gp79]

If you find it to be good enough to serve to your significant other, you can get fancy even.

Make batter.. remove 2/3 batter and set aside.

The remaining 1/3 batter, mix in 1 tbsp of Hershey's Unsweetened Baking Cocoa, and mix it up.

In your pan, add half the white batter, the chocolate batter, then the rest of the white batter so it's layered. It will be layered when it bakes and you will be amazed at yourself.

Take it a step further?

Once it's layered, take a knife and run swirls through the batter. A zig zag pattern etc and you'll get something like this. People will think you're a culinary wizard. (photo below, was me just pouring a little unsweetened cocoa on top which I mixed with water, however you get the idea. It would be marbled on the inside.)




Also, if strawberry cheesecake is your thing...replace an equal amount of cream cheese with the strawberry cream cheese. Not all stores carry the fat free strawberry so if you replace with full fat, it will significantly change the macros. ie...+carb + fat -protein.

[PhiSig2298]

What would you rate it on a 10 scale?

8-9/10.. It's not the real deal but the fact I can eat an entire cheesecake for under 1k calories & have over 120g of protein makes up for the 1-2 points on the scale.


FWIW, it's so rich I only had 2 pieces today I thought I was going to down the whole thing


Edit: I used EAS cheap ass Whey too.. Still amazing so I could only imagine my number would go up with a higher quality protein flavor

[JMCandelario]

8-9/10.. It's not the real deal but the fact I can eat an entire cheesecake for under 1k calories & have over 120g of protein makes up for the 1-2 points on the scale.


FWIW, it's so rich I only had 2 pieces today I thought I was going to down the whole thing


Edit: I used EAS cheap ass Whey too.. Still amazing so I could only imagine my number would go up with a higher quality protein flavor

Awesome. A lot of "imitation" dessert recipes end up tasting mediocre at best to where you are sort of justifying eating it for the macros if you know what I mean. Will try this out this weekend

[PhiSig2298]

Awesome. A lot of "imitation" dessert recipes end up tasting mediocre at best to where you are sort of justifying eating it for the macros if you know what I mean. Will try this out this weekend

I know exactly what you mean.. My wife refuses to eat my protein concoctions (Inb4SexJoke) but she said "wow that actually looks good" and then she tried it. She's not a big cheesecake fan (weird I know) but she said it had a great taste & texture.

[IrishPilot]

I know exactly what you mean.. My wife refuses to eat my protein concoctions (Inb4SexJoke) but she said "wow that actually looks good" and then she tried it. She's not a big cheesecake fan (weird I know) but she said it had a great taste & texture.

Lol x2. My wife is the same way.

My wife is a talented baker, so between the two of us (she helps, but always makes her own full blown real deal cheesecake) we have tried the majority of the reduced fat, high protein, low carb etc. type cheesecakes out there. I have some solid go-to recipes (the best one is close to this recipe, except with blended cottage cheese instead of yogurt), but will be baking this one tomorrow.

I wrote up the breakdown for me just to compare. Figured I would try it with the iForge Cake Batter protein I got...although Im thinking a casein like XF might be a better choice. Anyway...

[seanohara]

If only there was a Keto version

[PhiSig2298]

If only there was a Keto version

lol. Keto. There's a million Keto cheesecakes in that section

[wazzubob]

My 2nd cake is in the oven as we speak. This time with a legit pan. Can't wait to smash tomorrow!

[MaLiBu24]

Wow..came out really yummy and it's so easy to make. I'll try the layered one next time.

[Dexter3000]

Which would be better, small or big pan? Also, how does it change the baking time? complete baking noob here, hehe. thnx guise.

I have a regular pie pan like this:


but also these disposable ones that are smaller (I guess 6") so would this be better?

[jxm26]

i want....

[Tengil]

Would it be possible to sub the GY with quark?

[gp79]

Which would be better, small or big pan? Also, how does it change the baking time? complete baking noob here, hehe. thnx guise.

I have a regular pie pan like this:


but also these disposable ones that are smaller (I guess 6") so would this be better?

If you want to use the 9" springform, you will need to double the recipe for it to come out the same thickness. Actually you'd multiply the recipe by 2.5. A 6 x 2 holds roughly 4 cups, and the 9" you posted holds roughly 10 cups.

I wouldn't use the bottom pan, unless it was an emergency and you just had to eat a cheesecake!! There are those times! haha.

Baking time will vary. It will be a longer cook time. 325 for 30, and then turn it down to 200 and let it go until the center is around 155. Take it out and set it on the counter and it will continue to cook likely upwards to 165 which is where you want it. A probe thermometer is only a few dollars.

If you don't have one, and not interested in buying...325 for 30, and check at 30 minute intervals, giving the oven rack a shake. It shouldn't be too jiggly in the center and when you touch the center it shouldn't stick to your finger. It's better to overcook than undercook in my opinion.

[rsxboy2495]

is the greek yogurt unflavored?

[ajm422]

I made mine last night. It's in the fridge waiting for me at home. The anticipation is murder. Just gotta get home and candy some bacon real quick... I'll post pics later.

[Dujin77]

Looks great OP, repped.

[gp79]

is the greek yogurt unflavored?

Yes unflavored. I suppose you could use flavored but it will add carbs in form of sugar as well as calories.

[Tyle]

repped! and added to my bookmarks!

Now i won't have to beg my gf to make me a cheesecake!

[ajm422]

Cheesecake, unaltered recipe
Bacon pecan streusel (bacon, brown sugar, butter, chopped pecans)



Thoughts: The best low-calorie dessert I've ever made. It does taste a tiny bit artificial sweetener-y, so next time I'm definitely putting less Splenda in, though I generally prefer my desserts to be very unsweet. I baked mine for the full hour at 200, and my thermometer read 162 degrees when I pulled it out, but the center is just a tiny bit gooey. I'll bake it 70 minutes next time.

Overall, just an amazing, easy recipe that I'm probably going to make twice a week. Thanks a thousand times to OP. More reps owed.

[wazzubob]

My 2nd attempt. 1/2 SF caramel, 1/2 No sugar added Strawberry preserves. Texture was almost perfect this time.

Thanks again for the recipe, we all owe you one!

[gp79]

My 2nd attempt. 1/2 SF caramel, 1/2 No sugar added Strawberry preserves. Texture was almost perfect this time.

Thanks again for the recipe, we all owe you one!

You nailed the texture on it!! Nice job.

[loveee]

Just made it. Wrapped it and put it in the fridge. However I used a small loaf pan and made my servings smaller. can't wait to taste it in the morning.

[Dexter3000]

^ Those look awesome!

Will make tomorrow using Chocolate whey probably, will be ready to eat on Monday training day. Dis gun be good.

[c0uv3kill3r]

SOB!!! I could have really used this tonight to settle this damn sweet tooth that's been kickin my as$.. I'm about to put this out for super bowl I think. Thanks for the recipe OP!

[jzpowahz]

Here's my low spec version. Just realised my issue GP. 9" low pan. Rookie mistake LOL.



Was going to do the bacon one today. Do you put the bacon on before or after the cheesecake goes into the oven?