Protein Cheesecake: 2:1 Ratio P/C

[MrCarl.]

Well done, though more batter would be awsome IIFYM.

My latest:

Cocoa cheesecake (didn't use flour and didn't adjust cooking time so the cake is too moist - live and learn) The taste is awsome though.

[AgeIsCritical]

Well done, though more batter would be awsome IIFYM.

My latest:

Cocoa cheesecake (didn't use flour and didn't adjust cooking time so the cake is too moist - live and learn) The taste is awsome though.

Jeez man, your like the Betty Crocker of this thread. All your post make me wish I had an oven. I can't wait to try your recipes in a few weeks.

[rapxiii]

how u guys liking the chocolate cheesecake? i wanna make 1 but im afraid the taste will be not great (chocolate and cheese?)

[MrCarl.]

how u guys liking the chocolate cheesecake? i wanna make 1 but im afraid the taste will be not great (chocolate and cheese?)

Decent. I'd suggest you just giving a try. For best results I would use melted baking chocolate if you can fit it into your macros

[sauerkraut]

Just tried this out for the first time with the 6" aluminum pan and it came out pretty good. Used a modified version of OP's recipe:

12oz - Fat Free Lucerne Cream Cheese
10oz - F age 0% Fat Free Greek Yogurt
2 whole eggs
2/3 Cup - Granulated Splenda
1/4 Cup - skim milk
1.25 scoop Banana flavored Dymatize WPI (~40g)
1 tbsp unsweetened cocoa
1 tsp - Vanilla Extract

Macros: 12g fat, 72g carbs, 120g protein... 880 cals total

Only trouble I had was the second leg of cooking... seems like my oven has a hard time staying at 200°F as the preheat light kept clicking on. I left it in the oven at 200°F for 50 minutes per OP's instructions, but the cake was still not done. Upped the temp to 250° and put cake back in for 15 minutes... still wasn't done so increased the temp again to 300° for 15 minutes which seemed to do the trick (cake also rose to about same level as pan).

[rapxiii]

u guys shud just use the whey as a topping instead of mixing it on the batter, it will taste better.

[rolandszi]

I like things that taste good.

I analyzed cheesecake recipes from America's Test Kitchen, Chantal, Joe Pastry and even Paula Deen to come up with this, and I've eaten one every night for the past 7 nights. My criteria for this recipe was that it must look good, taste good (even to my wife), be macro friendly towards my diet and eaten in one setting. Also, no water baths or leaving the cake in the oven for 5 hours. This recipe is just for a 6" NY-Style Cheesecake.

Macro's: 834 calories; 123g Protein, 63g Carbs, 10g Fat

12oz - Fat Free Philadelphia Cream Cheese
10oz - F age 0% Fat Free Greek Yogurt
2 whole eggs
3/4 Cup - Granulated Splenda
1/4 Cup - 1% Milk
1.25 Scoop - Trutein Vanilla Protein (42.5g)
1 tsp - Vanilla Extract
1/4 tsp - Kosher salt


Directions: All ingredients at room temperature.

1. Preheat Oven to 325 - Prepare 6" cake pan with non-stick spray and parchment paper in the bottom.
2. Cream Cheese in mixer - mix on medium until creamy - scrape sides of bowl down.
3. Add splenda - mix on medium until incorporated - scrape sides of bowl down.
4. Add eggs one at a time while on medium. Again...scrape.
5. Add the rest of the ingredients - mix on medium for 3 minutes.
6. Pour in pan - extra batter in mouth - yum.
7. Bake at 325 for 30 minutes. Turn oven to 200 for 50min - 1 hour. Remove and let cool on the counter. Wrap and refrigerate overnight.

The 6" pan is important, I've had friends try it with a retarded glass pie plate and it was an epic failure simply because the cooking times need to be adjusted for different pans and cake thicknesses. If you don't have a 6" pan, buy one, or you need to remove the cheesecake when it's 155 degrees in the center. I use this pan, http://www.amazon.com/Parrish-Magic-...pr_product_top


Adding flavors are pretty simple...want chocolate? Add in 3 tbsp of unsweetened cocoa powder and replace the milk with 1/4 cup brewed coffee (or milk will still work).

Changing macros is easy by either adding a crust of Graham Crackers, Oreos or animal crackers. If you add a crust, omit the parchment paper. Toppings are as creative as you want to get. Here's a couple of photos..

Straight up with Raspberry sauce


Maple Protein Cheesecake with Candied Bacon Topping


Chocolate Cheesecake with Cool Whip and Blackberry Sauce




And here's what started all of this...this frumpy, sad excuse for a protein cheesecake I found somewhere online. To think that people are eating this and thought it was good enough to share with others. Epic fail.

you sir are a genius!
yum

[Verint]

2nd attempt at making a cheesecake. Tasted really good, not perfect, but better than the first try

[mbayer4]

Thanks OP...Here is my first attempt. Looks pretty good. Can't wait until tomorrow!

IMG_0615.jpg

[lazytofit]

I am absolutely loving the cheesecake pics. It has always been my favorite dessert so it's good to see some protein rich recipes ITT. Thanks

[PerpetualMotion]

Depending how much batter you plan making and depending your pan size. I am using 8" pan and using 100g of flour. You can check my recipe in earlier post how much batter I make and flour use. I'd say the safest bet is to use the same ammount you would use as of whey.

100g of flour? That's overkill. The most I have seen from a decent recipe is around 3 tablespoons, which is around 25g, but that recipe also used a 10" pan and 2.5lbs of cream cheese.

[Mist8ke]

This looks great. I need to start cooking for myself more.... I mean aside from smoking and grilling meats. This would make a great dessert. Thanks!

[MrCarl.]

100g of flour? That's overkill. The most I have seen from a decent recipe is around 3 tablespoons, which is around 25g, but that recipe also used a 10" pan and 2.5lbs of cream cheese.

Might be but this combination gave me some epic results. And fitting the carbs into my macros so no problems I used no flour and the texture was quite crappy.

[bmstricklin]

Currently have an An Oreo Madness in the Oven right now. Using OP's recipe with a Oreo crust, 2 scoops Cookies and Cream Whey (52G) , with broken up oreo pieces mixed in. When done and cut I will post a picture.. This is about my 10th Cake so I am experimenting heavy right now. This is going to be a dessert thing, and will NOT be eating this on in one sitting. LOL

[MrCarl.]

Currently have an An Oreo Madness in the Oven right now. Using OP's recipe with a Oreo crust, 2 scoops Cookies and Cream Whey (52G) , with broken up oreo pieces mixed in. When done and cut I will post a picture.. This is about my 10th Cake so I am experimenting heavy right now. This is going to be a dessert thing, and will NOT be eating this on in one sitting. LOL

Sounds epic. Keep us posted!

[bmstricklin]

No doubt. I ran out of my Syntha Cookies and cream so I had to settle for Body Fortress (not my fav source). It also is a completely different flavour as the BF version is a chocolate base where Syntha's is a Vanilla base. It should still be epic yumminess though.

[jdvmi00]

Anyone have a recipe using a 9" pan? It's not as easy as upping the ingredients because the cooking times change too.

[PerpetualMotion]

Might be but this combination gave me some epic results. And fitting the carbs into my macros so no problems I used no flour and the texture was quite crappy.

Well, there is almost no fat in this recipe, so that's understandable but that's still a little too much flour for a cheesecake. People should just use splenda in a real cheesecake recipe and stick with the added fat. Carbs are overrated and fat makes everything better, cheesecakes included.

[MrCarl.]

Well, there is almost no fat in this recipe, so that's understandable but that's still a little too much flour for a cheesecake. People should just use splenda in a real cheesecake recipe and stick with the added fat. Carbs are overrated and fat makes everything better, cheesecakes included.

There is a good point in your post. Might sub half of the CC with the cream cheese next time. Don't know when my next time is because my dorm room doesn't have a fridge. Have to get one ASAP

[giovanny22]

just made yesturday and today... Good stuff.. Spread some nuttella over it and it taste like heaven

[Merial20]

Anyone gor a similar recipie to OPs without so much splenda? Maybe half as much and another scoopy of protein powder for additional sweetness9

[ErikTheElectric]

Anyone gor a similar recipie to OPs without so much splenda? Maybe half as much and another scoopy of protein powder for additional sweetness9

Try some more powder, or make a topping. Add Cool Whip and OR fluff.

[bmstricklin]

Anyone have a recipe using a 9" pan? It's not as easy as upping the ingredients because the cooking times change too.

This recipe will work in a 9" .. It actually is way to much for a 6" pan. Almost enough to make 2 6" pans.

[bmstricklin]

Sounds epic. Keep us posted!

Here is the picture of a slice of that Cookies and Cream Version. Was quite delicious with the Oreos broken up and mixed in.

[MrCarl.]

Nice work man. How big pan and how much batter did you use?

[Merial20]

Hey guys 2 quick questions sorry if they have been answered I don't have time to skim through the pages. I am pretty much going to use OPs recipie with a tweak or two.If I use cc instead of greek yogurt, what amount do I put. Also is fat free milk ok or is the 1 percent crucial. (Its all that's in my fridge atm). Also I only have a 9 inch aluminum pan atm so can I just throw some parchment paper on that? And instead of 3\4 cup of granulated sugar was thinking an additional scoop of trutein cinnabun and maybe 1\4 or 1\2 tspn of ground cinnamon. Do I seem good to go? I literally cannot wait!

[NapalmX]

I'm glad I found this thread. Some of these pictures posted look excellent! .. that motivates me to try to make one now.

[bmstricklin]

Hey guys 2 quick questions sorry if they have been answered I don't have time to skim through the pages. I am pretty much going to use OPs recipie with a tweak or two.If I use cc instead of greek yogurt, what amount do I put. Also is fat free milk ok or is the 1 percent crucial. (Its all that's in my fridge atm). Also I only have a 9 inch aluminum pan atm so can I just throw some parchment paper on that? And instead of 3\4 cup of granulated sugar was thinking an additional scoop of trutein cinnabun and maybe 1\4 or 1\2 tspn of ground cinnamon. Do I seem good to go? I literally cannot wait!

I use Skim Milk in mine and I have never had any issues. I am not sure how CC would work out. I use the same 6" pan OP suggests and I also use those pre-made pie crusts from the grocery store. As far as the splenda, I am not sure I would take it out as a whole, but you could definitely minimize it. Just remember the Proteins do not hold a dominate flavor in the cheesecake, it is more of a hint. So you could use your idea about the extra scoop, but I would atleast have 1/4 cup of splenda. The pan size really does not matter, BUT you will have to adjust your cooking times accordingly. Maybe 35 minutes initial temp, and an hour at around 215 instead of 200. Hope that helps.

[CallmeEvan]

Looks good, i've tried every grocery store and walmart around me and none of them have fat free cream cheese or fat free mozza cheese.. (canada )

[TWiztid7]

In on this.