Protein Cheesecake: 2:1 Ratio P/C

[ShaneJW]

I love pumpkin ChzCake so I was thinking of subimbing out protein for canned pumpkin would this b a good OT bad idea?

Or should I sub something to a 1/2 of something else out??

[FitnessCPA]

Question: Is the kosher salt necessary?

Bumping, hoping someone could answer this question. Thanks.

[snorkelman]

I love pumpkin ChzCake so I was thinking of subimbing out protein for canned pumpkin would this b a good OT bad idea?

Canned pumpkin is not dry, as is 1.25 Scoop of protein powder. Also, a can of pumpkin is much more than 42.5g of powder. IMO you would be better off either using protein spice or if you really want to add the canned pumpkin, then you would need to reduce the wet ingredients (eggs, greek yogurt or cottage cheese) but once you do that it starts tinkering with stuff, perhaps too much.

[Dexter3000]

Bumping, hoping someone could answer this question. Thanks.

I don't add any salt actually, no problem.

[snorkelman]

I don't add any salt actually, no problem.

I bet you can even replace it with

[FitnessCPA]

Thanks, guys.

It's not that I'm avoiding the sodium. I just don't particularly like salt in anything. Sodium, yes. Table salt or substitutes, not so much.

[Shazriki]

Anyone tried making with a single egg and two egg whites? I don't have access to fat free cream (only 5%) so being able to shave the fat content of a single egg would be a help and allow me to tweak the recipe in other ways.

[mrmrbill]

It's not that I'm avoiding the sodium. I just don't particularly like salt in anything. Sodium, yes. Table salt or substitutes, not so much.

The salt just helps emphasize the ingredient flavour a bit, at such a small amount (1/4 tsp) you shouldn't notice any overt saltiness. You can skip it and it won't structurally impair the final product. Though, ingredient chemistry is more critical in baking than other types of cooking, this isn't a critical case, i.e. cheesecake is more forgiving than souffles.

[mrmrbill]

I love pumpkin ChzCake so I was thinking of subimbing out protein for canned pumpkin would this b a good OT bad idea?

Or should I sub something to a 1/2 of something else out??

Water content of canned pumpkin will make for a more loose texture. You might be fine with that; if not there are a couple strategies to employ (more work, yes).

a. Layer some paper towel on a baking sheet, spread pumpkin evenly over PT, with another layer of PT on top. Place another baking sheet on top and weight with a canned good. This may take a couple changes of PT to draw out the water.

b. Layer some paper towel on a baking sheet, spread pumpkin evenly over PT, place this in your oven (no heat, just pilot light is enough). Read a book for a few hours. Same effect to reduce water content.

Regardless of method, canned pumpkin can be a bit bland, so kick the flavour up a notch with an all-in-one pumpkin spice mix, or individual doses of nutmeg, cinnamon, allspice, as desired. More adventurous flavour enhancement: a few tablespoons of bourbon. Top w/ pecan halves. Adjust macro calculation accordingly.

[ShaneJW]

Water content of canned pumpkin will make for a more loose texture. You might be fine with that; if not there are a couple strategies to employ (more work, yes).

a. Layer some paper towel on a baking sheet, spread pumpkin evenly over PT, with another layer of PT on top. Place another baking sheet on top and weight with a canned good. This may take a couple changes of PT to draw out the water.

b. Layer some paper towel on a baking sheet, spread pumpkin evenly over PT, place this in your oven (no heat, just pilot light is enough). Read a book for a few hours. Same effect to reduce water content.

Regardless of method, canned pumpkin can be a bit bland, so kick the flavour up a notch with an all-in-one pumpkin spice mix, or individual doses of nutmeg, cinnamon, allspice, as desired. More adventurous flavour enhancement: a few tablespoons of bourbon. Top w/ pecan halves. Adjust macro calculation accordingly.

Thanks I think I might just sub out so Greek Yogurt or the Cream Chz bc i did the straight GY cake an it was fine. Also didn't plan on using whole can either I don't think so anyway. Or I just might add it in with alll the ingredients.

[enclave2k7]

Not sure if this was posted already, but if anyone is interested in a decent crust, check this out:
www askscooby com/recipes/cheesecake-%28preparation-skill-810%29
(malformed url because apparently I cant post links)

"Take your Kashi cereal and toss it in the blender to crush it into crumbs. That's right, this is the foundation for your graham cracker crust; the only difference is that this is packed full of flavor AND protein! Once you have nice fine powder, toss it in a bowl. Take your 1/4 cup egg beaters and mix it in with the Kashi. If there is still some powder (not enough moisture to mix it all), use some very cold water to finish mixing it together. Take a 9" pie plate and spray it with non-stick cooking spray, and then put your crust mixture in the center and press to the edges. By this point your oven should be heated; pre-bake the crust for about 10 minutes."



Chocolate version of crust:
"Prepare your crust by blending your 2 cups of cereal down to a fine powder and put them in a bowl. Mix in 2 scoops of chocolate whey powder; this gives the crust a nice chocolaty touch =) Mix in your applesauce (this is your butter replacement). 1/2 cup should suffice, but add more if needed. Spray your 9" pan with non-stick spray and spread out your crust at the bottom. Bake it in the oven for 10-15 minutes."

[ShaneJW]

Have a PB2 & All GY cake in oven now and smells amazing.

[RandomMisc]

Picked up the ingredients and a new pan this morning. Will try this recipe out over the weekend.

Keep posting pics, brahs! These all look amazing!

[brendbro]

Picked up the ingredients and a new pan this morning. Will try this recipe out over the weekend.

Keep posting pics, brahs! These all look amazing!

well i was gonna wait until tomorrow, but... okay i guess

Didn't have and couldn't find a 6" pan anywhere so used my 8" cake tin.

pre oven;


post oven;




I attempted a layered vanilla / pb cheesecake, I feel it would have come out better had I a) used more distinct colour/flavourings for the different layers (vanilla & peanut butter had similar colours) and b) attempted a more prominent pattern.

As far as flavour / texture.... UNBELIEVABLE texture, super dense & moist!!! The vanilla actually tasted better than the pb swirl IMO, oddly enough...


edit:

just realised, the recipe is similar to one i did awhile back using a combo of cream cheese & fat free banana/honey yoghurt with pb&co cinnamon raisin swirl for a banana/honey/cinnamon raisin peanut butter cheesecake.

[Anthonyxavcx]

Not sure if this was posted already, but if anyone is interested in a decent crust, check this out:
www askscooby com/recipes/cheesecake-%28preparation-skill-810%29
(malformed url because apparently I cant post links)

"Take your Kashi cereal and toss it in the blender to crush it into crumbs. That's right, this is the foundation for your graham cracker crust; the only difference is that this is packed full of flavor AND protein! Once you have nice fine powder, toss it in a bowl. Take your 1/4 cup egg beaters and mix it in with the Kashi. If there is still some powder (not enough moisture to mix it all), use some very cold water to finish mixing it together. Take a 9" pie plate and spray it with non-stick cooking spray, and then put your crust mixture in the center and press to the edges. By this point your oven should be heated; pre-bake the crust for about 10 minutes."



Chocolate version of crust:
"Prepare your crust by blending your 2 cups of cereal down to a fine powder and put them in a bowl. Mix in 2 scoops of chocolate whey powder; this gives the crust a nice chocolaty touch =) Mix in your applesauce (this is your butter replacement). 1/2 cup should suffice, but add more if needed. Spray your 9" pan with non-stick spray and spread out your crust at the bottom. Bake it in the oven for 10-15 minutes."

Damn, wish you posted this a day earlier. Ended up making a topping for mine instead of a crust but it sort of defeated the macro ratio... lots of butter =x Tasty, though.

[-TC-]

Have a PB2 & All GY cake in oven now and smells amazing.

How much pb2, and did you use protein powder too?

[ms_mac]

I made another one, but used Dymatize Elite XT Rich Chocolate protein powder, added 3 tbls cocoa, used unsweetened almond choc milk and a tsp espresso powder. YUMMMMMMMM!!!!

[ShaneJW]

How much pb2, and did you use protein powder too?

No I sub it out for the PB2 and 48g but I recommend making the original recipe subbing 48g PB2 for the 42.5g protein powder bc that **** was amazing!

[AlwaysTryin]

After seeing so many people talking this up I've decided to see what all the fuss is about. Cooked one last night and it's still wrapped up in the springform in the fridge. Don't know when I'll eat some but will report back

I had to use an 8" springform too as no 6" here - unfortunately I didn't use enough quantities to fill it

[Dnas]

i did it today, to find out i dont have a 6 inch cake round.
came out pretty messy, but very tasty.

now i am commited to perfecting this recipe.

[FitnessCPA]

I made one of these last night using the original recipe, less the kosher salt. It was awesome. It's a lot heavier than I expected. I thought it would be more fluffy, but I'm happy with it. Hard to believe it's only 800-900 calories for the whole thing. Eating half of it was an extremely satisfying dessert.

[brendbro]

After seeing so many people talking this up I've decided to see what all the fuss is about. Cooked one last night and it's still wrapped up in the springform in the fridge. Don't know when I'll eat some but will report back

I had to use an 8" springform too as no 6" here - unfortunately I didn't use enough quantities to fill it

really? I used an 8" and mine filled up

I made one of these last night using the original recipe, less the kosher salt. It was awesome. It's a lot heavier than I expected. I thought it would be more fluffy, but I'm happy with it. Hard to believe it's only 800-900 calories for the whole thing. Eating half of it was an extremely satisfying dessert.

I had a quarter of mine for brekky... absolutely perfect pre WO. Just grab it from the fridge, cut up a slice & enjoy!!

And yeah you're right it was extremely dense which I loooove

[AlwaysTryin]

really? I used an 8" and mine filled up



I had a quarter of mine for brekky... absolutely perfect pre WO. Just grab it from the fridge, cut up a slice & enjoy!
And yeah you're right it was extremely dense which I loooove

210mm x 70mm

[Dexter3000]

If you don't mind I'd like to share my variation. I wanted a bit more fat, less carbs. I also use non-flavored and non-sweetened whey protein powder for cooking/baking, since it's much cheaper and I prefer to minimize the amount of artificial sweetener etc. I put in my diet. Plus, you can easily add the exact flavoring that you want 'manually'. For sweetening I use Stevia which is plant-based. I haven't used any crust or toppings yet, usually I like them as they are, but will look into that!

Here's the recipe I use for an 8" springform. It doesn't fill it up completely but I like 'm this way:

400g cream-cheese (4%)
250g quark (1.5%)
45g whey
50ml skim milk
2 whole eggs
10g stevia

Totals: 948 calories (123p/21c/33f)

For this one I did use flavored whey (vanilla) and added some cinnamon + lemon extract. Nice and fresh, delicious.



This one is with non-flavored and non-sweetened whey, where I added 25g unsweetened cacao. Totals: 1028 calories (128p/44c/38f).




Thanks again OP.

[misterdeejay]

about to head out to woolies to buy ingredients to make this.

the only whey powder i have is myofusion choc peanut butter, will it be any good or should i not bother making it?

[t12jm]

God these new updates all look so amazing. I'm gonna make two tomorrow, one copying the cinnamon one ^^^, and one attempting a cappuccino flavor. Pics coming soon.

[Tengil]

How about lemon zest and juice? Hasn't anyone used that in their cakes? That is to me what really makes (at least a vanilla flavoured) a cheesecake taste like a cheesecake.

Amazing recipe all the same!

[Dexter3000]

God these new updates all look so amazing. I'm gonna make two tomorrow, one copying the cinnamon one ^^^, and one attempting a cappuccino flavor. Pics coming soon.

I'm going to make one with macaroon extract as well, should be sweet!

[Dexter3000]

So the all GY ChzCake was very thick had to have something to wash it down with while eating. And def could of been sweeter I only used 1/2C of Truvia and the protein I used was brought out more then the 1st time(used a soy + whey combo). So my next attempt is to do it again only with 1/2-3/4c Truvia and PB2 instead of the protein powder. Other then that it was fairly good and ChzCake like.

Did you just replace the cream cheese with GY?

I wanted to make one without cream cheese, only GY/quark. Is there anything specific I should change from recipe?

[hcoyle545]

Definitely going to try this tomorrow night, but can anyone tell me how many mls are in one cup? I have many different shapes and sizes of cups in my cupboard.