Prot: 27 g, Carbs: 12 g, Fat: 29 g, Cal: 422
One of my favorite things to do with a good vanilla whey protein is to turn it into a delicious creamy protein cheesecake. And since it is pumpkin recipe season, I had to make an Individual Pumpkin Protein Cheesecake!
The team at Labrada was kind enough to send over some of Jamie Eason’s all-natural Whey Protein Isolate, and I have become quite a fan! This recipe is full of flavor, and I’m sure that is in part because of the delicious protein I used!
Cheesecakes are generally more difficult than other recipes, but making an individual portion makes it a little easier. No need to worry about having a springform pan; just make it in a ramekin!
I do still recommend the water bath, though, for even cooking. (Put the ramekin in a larger pan with water.)
If you are enjoying everything pumpkin this time of year, you must try this Individual Pumpkin Protein Cheesecake! So full of flavor and delicious! (And if not, maybe my Individual Protein Cheesecake would be of more interest to you!)
- Serves: 1
- Serving size: 1 recipe
- Calories: 422
- Fat: 29g
- Carbohydrates: 12g
- Sugar: 7g
- Fiber: 3g
- Protein: 27g
- ½ package Neufchâtel cheese (4oz or 112g)
- 1 large egg, whole (50g)
- 2 oz fat-free Greek yogurt (1/4 cup or 57g)
- ¼ cup cooked pumpkin (62g)
- ¼ teaspoon alcohol-free vanilla extract (1.2ml)
- 2 tablespoons Jamie Eason's natural vanilla whey isolate protein powder (13g)
- 2 packets stevia (2g)
- ½ teaspoon pumpkin pie spice (2.5ml)
- Preheat oven to 325F (163C).
- If you are using a 4" springform pan, line the bottom with parchment paper. Rub coconut oil around the sides (or spray with non-stick cooking spray). Wrap the bottom of the pan with aluminum foil. If you are using a ceramic ramekin, no prep is needed.
- Mix the Neufchâtel cheese, egg, yogurt, and pumpkin until smooth.
- Add vanilla, whey powder, stevia, and pumpkin pie spice. Mix well.
- Pour batter into ramekin or springform.
- Put that in a larger pan (to set up the water bath).
- Fill larger pan with about one inch of water.
- Bake at 325F (163C) for 15 minutes.
- Then reduce the temperature to 200F (93C) and bake for another 20 minutes. The cake should be removed from the oven while the center is not quite firm.
- Let cool at room temperature, then transfer to refrigerator and let cool completely.
- Remove from pan (if using a springform), and serve. Enjoy!
Also, Neufchâtel cheese is marketed as "1/3 less fat than cream cheese" here in the states. I stay away from the fat-free cream cheeses because of the additives.