Protein Cheesecake: 2:1 Ratio P/C

[PhiSig2298]

Anyone remember that massive thread that Layne started a couple years ago about his cheesecake? Wonder how this one compares taste-wise and macros-wise to Layne's.

Not layne's thread but it's in the OP

http://forum.bodybuilding.com/showth...7719741&page=1


Calories: 994
Fats: 18g
Cho: 48g
Pro: 160g

[Killshot1]

holy crap! this looks great Iv had the same idea for some time now, using fat free cream cheese and fat free gy, although i didnt think it would come out looking this good;nevertheless, taste good. I'm glad someone put it to the test and made this, how does it compare to a slice of NY deli cheesecake?

[Dexter3000]

I'm a complete noob when it comes to baking cakes, so here are two questions:

1. is the overnight refridgerating necessary, i.e. you can't eat it right out of the oven?
2. can I mix fruit e.g. berries etc. in the batter or only use that after baking as topping?

[PhiSig2298]

I'm a complete noob when it comes to baking cakes, so here are two questions:

1. is the overnight refridgerating necessary, i.e. you can't eat it right out of the oven?
2. can I mix fruit e.g. berries etc. in the batter or only use that after baking as topping?

1. You want the cheesecake to cool so it sets up. The overnight thing is just to make sure it's completely cooled. You could just toss it in the freezer for an our or so if you can't resist the deliciousness

2. If you mix berries, etc in the batter make sure you drain the juice really well or it could "water it down". Forget the berries & add some PB&Co

You can google "swirl cheesecake" and it'll explain how to add the topping into the cheesecake but you'll have to tweak this recipe so it'll set up

[REALDEAL012]

Anybody other than OP testify for this yet?

[cnh57811]

Subbed and repped.

[PhiSig2298]

Anybody other than OP testify for this yet?

Come Thursday morning, I'll be able to testify

[synthetic]

Simple enough to find alternatives if your diet is free from trans-fats.

Graham Crackers - http://bakingbites.com/2005/04/homem...aham-crackers/

Cool Whip = Heavy Whipping Cream + Sweetener

Oreos - http://www.mybakingaddiction.com/homemade-oreos/ Less the cream filling since you'd scrape that off the cookie anyway.

Animal Cracker - http://www.mommiecooks.com/2011/03/0...imal-crackers/

All of those are easily adaptable to healthy versions with sugar alternatives or different flours if you chose.

I owe you a rep for this.

[P1noy]

Anybody other than OP testify for this yet?

Im making it tonight so I'll know by tomm. Im gonna smash the cake in one setting

[ethic123]

This sounds good!!!!! Gonna make this, this weekend!

[PhiSig2298]

Im making it tonight so I'll know by tomm. Im gonna smash the cake in one setting

Pics or negs

[P1noy]

Pics or negs

om nom nom nom

[sweetswithpb]

Anybody other than OP testify for this yet?

bump

also, can this cheesecake be shipped? would shipping for three days screw it up?

[LiftLaughLust]

cheese is a terrible protein source

[wazzubob]

Just finishing my first, and I must say it's delicious! Added a heaping scoop of PB&CO Bee's Knees for good measure. A little undercooked, but will be on the hunt for a proper pan.

[gp79]

I hope you all have good luck with this. I wouldn't try to ship it.

Also, the taste will not be that great if you eat it warm, right out of the oven. I've tried already, lol.

[Dexter3000]

This will be one of many kitchen experiments this weekend.. BRB masterchef.

[MaLiBu24]

Thanks for sharing..I have mine in the oven right now...can't wait to see how it turns out.

[snorkelman]

[UndesirableNo1]

3/4 Cup - Granulated Splenda

That's going to throw your macros off because if you look on the ingredients list for splenda the first ingredient is maltodextrin. A Zero Calorie packet of Splenda actually has 3.x calories but since the FDA allows for rounding down of anything >5 cals they can claim 0 cals with 0 carbs (decimals round down to whole numbers too).

So your 3/4 cup Splenda actually equals: 18 g carbs and 72 calories. If you added that in already, I apologize.

emailed the makers of Splenda to find out what the actual calorie content of Splenda is in larger amounts and got a pretty quick reply. Here it is:

"The caloric and carbohydrate content for SPLENDA(R) Brand Sweetener is as follows:

SPLENDA(R) Granular
1 tsp = 0.5 gm carb = 2 calories
one half cup = 12 gm carb = 48 calories
1 cup = 24 gm carb = 96 calories

*1 tsp. = 1 serving

Packet of SPLENDA(R)
1 packet = .9 gm of carb = 4 calories

*1 packet has the sweetness of 2 tsp of sugar

Note: Per U.S. labeling laws, anything with less than 5 calories per serving, is properly labeled as "zero" or no-calorie.

[gp79]

Thanks! That's good to know. When building macro's It did calculate the carbs but 0 calories, so in this case, you'd need to add the above calories for splenda, depending on how much you use of course. Repd

[robjanice]

Making this in 3 weeks when I go home to a kitchen!

[PhiSig2298]

It's not the prettiest, but it tastes amazing! It's lumpy on top & sides but the inside is perfect. Those are raspberries on top (looks kinda like tomato seeds)

Reps again to OP

[jakefurfaro]

I hope you killed that in one sitting.

[PhiSig2298]

I hope you killed that in one sitting.

Tested it tonight.. Cut out a slice & took a bite. Saving it tomorrow for post-workout

[Dexter3000]

Awesome.

Do you guys really count the sweeteners like that? Sure if it's 100 calories you're adding it makes sense, but I usually ignore condiments in my caloric intake.. Then again I don't often use cups of artificial sweeteners or sauces. A drop of ketchup here and there..

[prolvr]

Must try

Cheesecake is my one true love

[snorkelman]

Awesome.

Do you guys really count the sweeteners like that? Sure if it's 100 calories you're adding it makes sense, but I usually ignore condiments in my caloric intake.. Then again I don't often use cups of artificial sweeteners or sauces. A drop of ketchup here and there..

Most people not in contest prep won't need to count condiments. However, here the recipe calls for 3/4 a cup, which is a lot more than a couple packets.

It's not the prettiest, but it tastes amazing! It's lumpy on top & sides but the inside is perfect.

Did you use the special Parrish Magic Line pan OP used?

[PhiSig2298]

Did you use the special Parrish Magic Line pan OP used?

No I just used a Pyrex. I noticed that I had a little bit of cream cheese unmixed in the bottom of my mixing bowl & I chunked it into the batter after I poured it in. It wasn't much but that could have something to do with the lumpiness. It tastes amazing with the raspberries though. Perfect texture on the inside


Here's a close up of the inside

[snorkelman]

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