Protein Cheesecake: 2:1 Ratio P/C

[NJHCx4xLIFE]

in for later...

[bmstricklin]

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 )

You can use 1% or 2% cream cheese but just make sure you realize what it is doing to your macros.. Why would you want Mozza Cheese?

[Merial20]

hey guys sorry one more question. what is the least amount of time i need the cheesecake to sit in the fridge before i eat it? i just got my stuff in to make it. if i have it in the fridge by 7 i can have it tonight around 1 lol. or shoild i just man up and wait?

[cyde]

I'm going to make an attempt on a cottage cheesecake later tonight. Any tips on straining the water without cheese cloth?

[Merial20]

well guys i made my first cheesecake and its currently in the fridge and i will be smashing the Whole thing in an hour cannot wait!

11 ounces fat free cream cheese
5 ounces fat free greek yogurt
5 ounces 1% cottage cheese
8 packets splenda
2 whole eggs
50g Whey Protean Red Velvet
1/4 cup skim milk

Cake Total- 901 cals, 121g protein.

I used the same cooking pan and temperate directions as per OP's directions. I will be adding slices banana, strawberry, fiber one cereal, and heaps of Dark Chocolate PB as my topping.

[cyde]

Cheesecake batter just went into the oven, and I roughly followed the original recipe with a few alterations: 1/3 fat cream cheese, drained pumpkin puree & bourbon whiskey. Going for a pumpkin bourbon cheesecake. Hope it turns out well!

[Bonkies]

Cheesecake batter just went into the oven, and I roughly followed the original recipe with a few alterations: 1/3 fat cream cheese, drained pumpkin puree & bourbon whiskey. Going for a pumpkin bourbon cheesecake. Hope it turns out well!

interesting..... in for pics lol

[IrishPilot]

hey guys sorry one more question. what is the least amount of time i need the cheesecake to sit in the fridge before i eat it? i just got my stuff in to make it. if i have it in the fridge by 7 i can have it tonight around 1 lol. or shoild i just man up and wait?

The longer it sits, the more it sets, the better the texture and taste. ~24hrs or at least overnight IMO.

[cyde]

interesting..... in for pics lol

I've had better to say the least. I wasn't a fan of Splenda as a sweetener, and 3/4 cup of granulated Splenda left the cheesecake tasting like medicine. Think I'm going to stick with 1/3 fat cream cheese, real sugar, and portion control next time. A sliver of cake will get me by.

Any tips to prevent cracking while in the oven? It may have been a moisture issue with the pumpkin. I baked at 350F for 40 minutes, killed the fire, and let the cheesecake sit for another 10-15 minutes while gradually cooling and continuing to cook in the oven before hitting room temp air. It wasn't hairline cracks either but rather massive fissures.

Other than the cracks and heavy splenda taste, the texture came out great. Very dense but melts in the mouth.

[ThousandEyes]

I've had better to say the least. I wasn't a fan of Splenda as a sweetener, and 3/4 cup of granulated Splenda left the cheesecake tasting like medicine. Think I'm going to stick with 1/3 fat cream cheese, real sugar, and portion control next time. A sliver of cake will get me by.

Any tips to prevent cracking while in the oven? It may have been a moisture issue with the pumpkin. I baked at 350F for 40 minutes, killed the fire, and let the cheesecake sit for another 10-15 minutes while gradually cooling and continuing to cook in the oven before hitting room temp air. It wasn't hairline cracks either but rather massive fissures.

Other than the cracks and heavy splenda taste, the texture came out great. Very dense but melts in the mouth.

Cracks will come from overbeating and overbaking...try a lower temp or shorter time and make sure you don't blend for too long.

[116ekg]

Cooked up a chocolate cheesecake yesterday. Used ON Whey Chocolate Malt powder, some cocoa powder, and then dropped a few chocolate chips on top as soon as I took it out of the oven so they only slightly melted in while still retaining their form and solidity. Going to try it out tonight for my post-workout meal!

[IrishPilot]

Cracks will come from overbeating and overbaking...try a lower temp or shorter time and make sure you don't blend for too long.

They will also crack from rapid cooling. Overbeating the mix gets air in and will also make the cake rise and subsequently fall. Even heat distributation helps with cracks and uniform cooking...ie water baths. Try putting a pan of water on the rack below the cake. Its not the same as a bath, but it works damn well.

[116ekg]

Dug into this bad boy after my workout this evening. I only had a rectangular pan that was a bit smaller so I had to split the recipe into 2 different cakes. This also caused me to overcook it some, I think, as the texture is...flaky and dry almost instead of smooth. I had some trouble getting it out of the pan too which makes it LOOK worse than when I first made it. Supposed to have a graham cracker crust on the bottom and a nice looking display of chocolate chips on the top, but oh well.

The taste is slightly too sour IMO, so I will have to try and sub out the greek yogurt for something else...or maybe just use slightly less of the yogurt. Some tinkering will have to be done! I am letting it sit out right now to see if that helps with the texture at all. Maybe it is because I just took it out of the fridge?

[phillycheese92]

How exactly do you add a crust to the cheesecake? I want to add a graham cracker crust, but i was looking at recipes and it was saying i would need to bake the crust. Would i bake the crust before putting the cheesecake in? Or should i put the cheesecake batter in to the unbaked crust and bake it all together?

[Pharshballa]

How exactly do you add a crust to the cheesecake? I want to add a graham cracker crust, but i was looking at recipes and it was saying i would need to bake the crust. Would i bake the crust before putting the cheesecake in? Or should i put the cheesecake batter in to the unbaked crust and bake it all together?

answered many times, read the thread.

[Merial20]

How exactly do you add a crust to the cheesecake? I want to add a graham cracker crust, but i was looking at recipes and it was saying i would need to bake the crust. Would i bake the crust before putting the cheesecake in? Or should i put the cheesecake batter in to the unbaked crust and bake it all together?

you can used blended cottage cheese in replace of the greek yogurt, use the same amount. provides an unbelievable texture. or lately iv been doing 5oz yogurt, 5oz cottage.

[phillycheese92]

answered many times, read the thread.

you probably could have answered the question in as many words as it took to tell me its already been answered.
ive tried looking around the thread, but after looking through about 10 pages i couldnt find nytthing and gave up. i was hoping someone could make things a little easier and just tell me

[GetShredded]

Mine is cooking right now. The lady doesn't like using artificial sweetener so I lowered I used organic sugar, boosted the carbs by 100 which wasn't ideal or my plan. Here is my list and rough estimates.

1172 calories 108p/140c/14.2f
10oz Philly fat free cream cheese
5oz fat free CC
5oz fat free ***e Greek Yogurt
2 Jumbo Eggs
2 Scoops Java custom vegan protein (not a vegan, just like the price)
1/2 cup organic raw sugar
1/4 tsp salt
1/4 FF milk
2 TSP Sugar free Hershey's syrup

I might put peanut butter on top. Pictures to come later.

[Pharshballa]

you probably could have answered the question in as many words as it took to tell me its already been answered.
ive tried looking around the thread, but after looking through about 10 pages i couldnt find nytthing and gave up. i was hoping someone could make things a little easier and just tell me

how will you learn for future threads?

[ErikTheElectric]

Mine is cooking right now. The lady doesn't like using artificial sweetener so I lowered I used organic sugar, boosted the carbs by 100 which wasn't ideal or my plan. Here is my list and rough estimates.

1172 calories 108p/140c/14.2f
10oz Philly fat free cream cheese
5oz fat free CC
5oz fat free ***e Greek Yogurt
2 Jumbo Eggs
2 Scoops Java custom vegan protein (not a vegan, just like the price)
1/2 cup organic raw sugar
1/4 tsp salt
1/4 FF milk
2 TSP Sugar free Hershey's syrup

I might put peanut butter on top. Pictures to come later.

Why? You should tell her to "read the stickies".

[germaine07]

Made my first cheesecake yesterday. Amazed at how well it worked out. OP is a freakin' genius. Can't upload pics sorry.

Macros:
Calories - 1085kcal
Protein - 134.5g
Fat - 38.5g
Carbs - 47.5g

Couldn't get fat free, so got extra light philadelphia. Used Low fat cottage cheese instead of greek yoghurt.

[GetShredded]

Why? You should tell her to "read the stickies".

She has read a bunch of articles of the 'bad' effects it COULD have on you in the future. There are certain battles I just say "OK, crazy".

[IrishPilot]

For those of you not wanting to bake but still want a great cake, here is one Ive made that is damn tasty as well. I dont usually do a crust, and I use FF cream cheese or cottage cheese and fat free cool whip. I also skip the lemon juice, and use the ff/sf cheesecake jello instead of vanilla. And no pie filling, just some reduced sugar strawberry preserves.

http://recipes.sparkpeople.com/recip...?recipe=384073

"Low Fat Graham Crackers
8 oz. fat free cream cheese (softened)
1 cup cold skim milk
2 Tblsp. lemon juice
1 small box instant vanilla pudding (sugar free)
8 oz. fat free Cool Whip
1 can lite cherry pie filling (or any flavor)

Directions

Line the bottom of a 9 x 13 pan with whole graham crackers. Beat the cream cheese until smooth. Add milk and lemon juice to the cream cheese and beat until smooth. Stir in pudding mix, then fold in Cool Whip. Spread 1/2 of cream cheese mixture over graham crackers. Repeat with another layer of graham crackers and cream cheese mixture. Spread pie filling over top. Refrigerate overnight for graham crackers to soften.

[GetShredded]

Mine is cooking right now. The lady doesn't like using artificial sweetener so I lowered I used organic sugar, boosted the carbs by 100 which wasn't ideal or my plan. Here is my list and rough estimates.

1172 calories 108p/140c/14.2f
10oz Philly fat free cream cheese
5oz fat free CC
5oz fat free ***e Greek Yogurt
2 Jumbo Eggs
2 Scoops Java custom vegan protein (not a vegan, just like the price)
1/2 cup organic raw sugar
1/4 tsp salt
1/4 FF milk
2 TSP Sugar free Hershey's syrup

I might put peanut butter on top. Pictures to come later.

Here is my cake. It was pretty tasty, I put some PB on top and it was even better.

[kamiz]

Hey guys just baking a chocolate cheesecake atm.

I am going to put dark choc chips and crushed mint tim tams as my topping. My question is: When do I put them on? Do I take the cheesecake out then let it cool for 5 mins, then put the toppings on then refrigerate? or do I Refrigerate then put the toppings on before eating?

[bmstricklin]

Hey guys just baking a chocolate cheesecake atm.

I am going to put dark choc chips and crushed mint tim tams as my topping. My question is: When do I put them on? Do I take the cheesecake out then let it cool for 5 mins, then put the toppings on then refrigerate? or do I Refrigerate then put the toppings on before eating?

That sorta depends.. if you want the toppings to stay whole or solid, then add them after it has cooled but prior to putting it in the fridge. If you want them to slightly melt or even coat the cake you can put them on immediately after taking it out of the oven and let the cake cool. They should semi Melt. If you wanted them to melt as a glaze, about 10 minutes before you take it out, you can pull the cake out put them on and put it back in for the rest.

[CincoSeisDos]

Baking one with Myo Pro CPB and a tbsp of cocoa...


batter tasted so f'ing great, I cant wait to inhale tomorrow!

[vladctrl]

First time I made this strawberry cheesecake. Very simple ingridients , I attached pics :

Strawberries - Raw, 270 g
Pirkka - Rasvaton Mieto Maitorahka, 3 container (250 gs ea.)
Lidl - Linessa Light Soft Cheese, 100 g
Egg - Egg Medium, 3 egg
Sunnuntai - Whole Grain Flour, 150g

Total: 1317ccals 143g-carbs 20g-fat 136g-protein

[jj00ee]

i made the OP version of the cheesecake minus whey and plus 1/4 cup flour with homemade greek yogurt this weekend and it was my best cheesecake yet!

for those of you that'd like to try your hand at making your own greek yogurt:

http://forum.bodybuilding.com/showth...hp?t=137860793

it might seem like a lot of work but it's SUPER simple. i used 1/2 gallon skim milk + 6 oz dannon nonfat plain yogurt (non greek) to "activate" the yogurt. tasted better than chobani/f_age IMO!

[Hummina]

have a chocolate one in the oven right now with a graham cracker quasi-crust. i just crushed up a bunch of grahams and spread them out in the bottom of the pan and poured the batter on top of it. for the chocolate, i used trutein milk chocolate and 2 TBSP hersheys cocoa powder. batter tastes great!

edit for pre-baking pics