Prot: 28 g, Carbs: 7 g, Fat: 29 g, Cal: 400
It’s no secret that I love a good cheesecake! So when I recently received a reader request for an Individual Protein Cheesecake, I was happy to get baking. This one’s for you, Jordan!
Cheesecake is, in general, a bit more difficult to bake (the springform pan, the water bath). But an individual protein cheesecake is a bit more forgiving. Since it is only one serving, there’s no need to get it cleanly out of the pan and slice it. So you can easily make this in a ceramic ramekin, or other similarly sized (3 or 4 inch) pan. The key is to remove it from the oven before it is entirely firm. If your cake comes out more spongey than creamy, it is a little over-baked.
I love this Individual Protein Cheesecake so much! I think I’ll go make myself another. ;)
*Update: Made in a ramekin, and using our Sugar Free Frosting Mix + melted coconut oil as a magic shell:
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- Serves: 1
- Serving size: 1 cheesecake
- Calories: 400
- Fat: 29g
- Carbohydrates: 7g
- Sugar: 5g
- Fiber: 0g
- Protein: 28g
- Preheat oven to 325F (163C).
- Line the bottom of a 4" springform pan with parchment paper, and 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, just rub coconut oil (or spray) the bottom and sides (no parchment or foil needed).
- Mix the Neufchâtel cheese, egg, and yogurt until smooth.
- Add whey powder, stevia, and vanilla. Mix well.
- Pour batter into pan.
- Put the pan 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 about another 15 minutes (or 20 minutes if using a ceramic ramekin, since the cheesecake will be thicker). 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.
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.
And because this recipe is baked, regular vanilla extract should be fine.