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A slice of creamy high protein cheesecake on a plate with fresh berries

High Protein Cheesecake

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 5 hours 10 minutes
Servings: 8 servings
Calories: 195
Ingredients Method

Ingredients
  

  • 500 g low -fat cream cheese, softened
  • 340 g non -fat Greek yogurt, plain
  • 60 g vanilla whey protein isolate
  • 100 g granulated erythritol
  • 2 large egg s
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sal t
  • 100 g almond flour
  • 30 g melted coconut oil

Method
 

  1. Preheat oven to 325°F (160°C) and grease a 7-inch springform pan.
  2. In a small bowl, combine almond flour and melted coconut oil, then press firmly into the bottom of the prepared pan.
  3. In a large mixing bowl, beat the softened cream cheese until smooth and lump-free.
  4. Add the Greek yogurt, protein powder, erythritol, vanilla extract, and salt; whisk until fully incorporated.
  5. Incorporate the eggs one at a time on low speed, mixing only until just combined to prevent air bubbles.
  6. Pour the cheesecake batter over the almond flour base and smooth the top with a spatula.
  7. Bake for 45 to 50 minutes, or until the edges are firm but the center remains slightly jiggly.
  8. Turn off the oven and leave the door slightly ajar for 30 minutes to allow the cake to cool gradually.
  9. Remove from oven and refrigerate for at least 4 hours to allow the proteins to set before serving.