Protein Cheesecake: 2:1 Ratio P/C

[anuragp122195]

For my mom's birthday tomorrow, I made a mango coconut cheesecake w/ a mango & lingonberry compote topping and toasted coconut shreds scattered on top. Its crust is a shredded coconut & almond crust. (Pureed slivered almonds and shredded coconut in food processor, then mixed with 3 TBS metled butter for the crust) It's a really awesome colored cheesecake and compote. Right now, it's cooling in the fridge. Pics will be up tmrw when we cut it to celebrate my mom's bday!

[sleepi]

can someone tell me about how much yogurt is 10oz? 1 cup? i don't have a food scale and i make my own greek yogurt which is super thick, more so than store bought ***e. obviously even if i did weigh it, i think it would be heavier than normal. thx in advance

[t12jm]

can someone tell me about how much yogurt is 10oz? 1 cup? i don't have a food scale and i make my own greek yogurt which is super thick, more so than store bought ***e. obviously even if i did weigh it, i think it would be heavier than normal. thx in advance

8 oz is 1 cup

[dickeywill]

Third one just came out, and I can't seem to get the cracks to disappear. My fam is telling me to make sure all the ingredients are mixed thoroughly to get out the lumps, and then add in the eggs last and not mix all that much after that. Its the eggs that hold a lot of the added air that creates the cracks.

I may have to also boost the 325 temp as this one is a little more inconsistent than my first. I'm thinking 45min at 325. This is on a 9" springform.

[koard31]

Giving this a go tonight. Looking forward to it for sure.

[mclagett]

Made the cheesecake in the OP last night and ate the whole thing. Talk about rich. It was good though. Topped with some ff cool whip and sf hershey's syrup. Will definitely be making again. Thanks, OP.

[anuragp122195]

Mango Cheesecake Over a Coconut-Almond Crust,
w/ a Mango & Lingonberry Compote Glaze,
and Toasted Shredded Coconut Sprinkled on Top


Close up Slice of Mango Coconut Cheesecake
Mango cheesecake filling over a coconut-almond crust
topped with a mango-lingonberry compote glaze
& sprinkled w/ shredded coconut


I ate this entire cheesecake myself, but some of my mom's favorite flavors are mango & coconut so I made a smaller one for her birthday today. She tasted it and was mindblown.

[steffy456]

**** me for coming across this thread in the middle of the night! can't wait to make tomorrow...

[Tyler2106]

Question -- I made my second cake. First was a really good chocolate so this time I'm made plain. Since I didn't have vanilla protein I made it without. It came out very soft/undone even after being in the oven at 200* for ~1h 40m. I'm wondering if it didn't firm up specifically because I didn't add the protein...?

Any suggestions?

[nuckbuc]

My first attempt came out pretty good but I'd like more of a cheese flavor. How would subbing cottage cheese for the Greek yogurt turn out? Anyone tried and like this better?

[MrCarl.]

Best one so far concerning looks, texture and taste

Condensated milk cheesecake. (9 inch springform)



Macros for this badboy:
3486kcal, 102g fat, 406g carbs, 230g protein.

Mandatory money shot....yummy!

with home-made sauce on top!

[DHSH]

Raspberry Cheesecake with Shortbread Crust:

[MrCarl.]

Question -- I made my second cake. First was a really good chocolate so this time I'm made plain. Since I didn't have vanilla protein I made it without. It came out very soft/undone even after being in the oven at 200* for ~1h 40m. I'm wondering if it didn't firm up specifically because I didn't add the protein...?

Any suggestions?

Most probably, but you can add same ammount of flour next time to get more firm texture

[m323]

Heading to store for ingredients. Just got my 2 pans from Amazon. ready to go.

If i use whole milk instead of 1% can I use the same amount since it is such a small amount needed (I know macros change a lil bit)?

I want a crust. What are you guys doing to create a crust? Are you just crushing up graham crackers or oreos, or is there more to it than that?

Will double the ingredients when mixing in the bowl and pour 2 cheesecakes and cook both at same time.

[AlwaysTryin]

My first attempt came out pretty good but I'd like more of a cheese flavor. How would subbing cottage cheese for the Greek yogurt turn out? Anyone tried and like this better?

Read back through the thread and you'll see numerous people including myself have used CC

[Waosan]

OP, which height of pan do I get? The 6x2 inch one?

[m323]

6x2 from amazon link.

Last night I made OP original recipe. Doubled everything and filled two pans and baked both at the same time. Ingredients get expensive when doubling. DIdnt have parchment paper so I decided on a crust. Looked up recipes and didnt have any extra eggs or any butter, so I just crushed up a bunch of graham crackers in a bowl and then put that down plain as the bottom, then poured the mix over it right before the oven.

Still sitting in the pans in the fridge, but last night when I got home I took a spoon and tested it. Tasted pretty good!! Not as good as restaurant cheesecake, but even the crust was similar, with way less calories and fat since there was no butter/sugar/eggs used for it.

I think I am going to stick to making two at a time for convenience. Anyone know how long these stay good while in the fridge? I am hoping to do 1/2 cake each night at 500~cals to get to my 3300 bulk/daily.


OVERALL I am so happy with this. It is somewhat healthy (have to do some research on splenda), has lots of protein, low carbs and fat. It is perfect for getting extra calories a day. Been using trail mix which is also healthy, but with this I will get much more satisfaction eating half cake vs eating 3 palm fulls of trail mix

[Waosan]

New to baking. Noob question.

Do I spray the non-stick spray on the pan then apply the parchment paper, or apply the parchment paper first then spray the non-stick spray on the parchment paper?

[Tyler2106]

New to baking. Noob question.

Do I spray the non-stick spray on the pan then apply the parchment paper, or apply the parchment paper first then spray the non-stick spray on the parchment paper?

Paper then spray. Your spraying the sides though so the cheesecake doesn't stick to it. This is actually a really good noob baking recipe.

Made a plain cheesecake with a strawberry topping. Absolutely delicious. Best one for far that I've made. Almost food pron quality.


I used a springform pan this time. Much better IMO and a lot easier to cut and serve.

[m323]

Tried the cheesecake off of orig recipe.

1) It is hard to get it out of the pan once it cools. Do you eat out of pan? How are you guys getting a unmessed cake out for the pics?

2) The outer section of the cake were perfect. The inside a little bit runny (baked 2 at same time). How do I fix this? Should I add more time to it during the 325 stage or the 200 degree stage? I figure not being as solid as I want would be undercooked. Is that correct?

[g4tl1n]

Tried the cheesecake off of orig recipe.

1) It is hard to get it out of the pan once it cools. Do you eat out of pan? How are you guys getting a unmessed cake out for the pics?

2) The outer section of the cake were perfect. The inside a little bit runny (baked 2 at same time). How do I fix this? Should I add more time to it during the 325 stage or the 200 degree stage? I figure not being as solid as I want would be undercooked. Is that correct?

I let the cheese cake cool for like 2 hours, then I run a knife around the edges and undo the tin and remove the sides and then transfer it to a plate and I haven't had any problems with messing up the cake.

As for part 2 of your question I would add some time to the 200 degree stage as last night I set my alarm wrong and I left it in the over at the 325 stage for 10 mins too long and the edges were slightly burned, hope that helps.

[fluid1]

My most recent (I've made probably 12 now) is a Strawberry Rhubarb varation of the standard vanilla. I replaced both the milk and the vanilla extract with equal parts strawberry rhubarb jam (Fruit Acres Farm Market Homestyle, Michigan baby) and it's in the oven right now.

I've never used a crust, never needed to. The cheesecake itself is so perfect.... I'll probably top this one with a light layer of the jam only. Using a 9" teflon pie pan that's pretty thick, I go 25 minutes at 300* and about 50 minutes at 200*.... best way to get it done perfectly with minimal cracks and no waterbath for this pan.

Cheers!

[matporte]

Made a pumpkin pie protein cheesecake and also put it on Youtube

[n0useforaname]

Making one right now, using original recipe, just subbed plain yogurt for Strawberry Yogurt, and my protein is GNC Wheybolic 60 Vanilla... it's probably the best vanilla protein I've ever tasted, that's why I used it. After it comes out I'll take some pics and I'm thawing a cup of strawberries to crush up and top with.

Whole thing:

Calories: 907
Fat: 11
Carbs: 68
Protein: 114

[khuong1994]

If there are any aus brahs in the house, do you guys know where i can get fat free cream cheese? I tried this using just light cream cheese and I'm not sure if the difference in calories is huge or only slight.

What i will probs do is if i cant find any FF cc i will substitute a large portion of it (40-50%?) and a portion of the greek yoghurt (10-20ish% just because i like it less tangy) with blended FF cottage cheese. Fkin sucks how they dont have FF cottage cheese at the supermarkets in aus.

[Waosan]

How did the original recipe come up 834 calories? Mine came up 395 calories.

[bking10]

How did the original recipe come up 834 calories? Mine came up 395 calories.

the ff cream cheese in itself is about 360 calories. you might want to recalculate your macros again

[Waosan]

the ff cream cheese in itself is about 360 calories. you might want to recalculate your macros again

Oh right, I forgot include the serving size of the cream cheese. Came up 815 this time.

[jshaw5]

I made this cheesecake this weekend, but I used granulated stevia instead of splenda. It came out pretty good. I think the top 1/4" or so was too dry, but otherwise the consistency was about right. I didn't get too fancy, just made it with chocolate banana whey and put some walden farms calorie caramel or strawberry syrup on top (still have 1/4 left)

I cooked it in a 6"x2" pan, but I ended up with way too much batter leftover, like maybe enough for another half, is that normal or did I do something wrong?

[leibowski]

I made this cheesecake this weekend, but I used granulated stevia instead of splenda. It came out pretty good. I think the top 1/4" or so was too dry, but otherwise the consistency was about right. I didn't get too fancy, just made it with chocolate banana whey and put some walden farms calorie caramel or strawberry syrup on top (still have 1/4 left)

I cooked it in a 6"x2" pan, but I ended up with way too much batter leftover, like maybe enough for another half, is that normal or did I do something wrong?

The recipe in the OP fits perfectly in a 6x2 so if you had a lot leftover you measured something incorrectly I'd guess.