Creamy Protein Cheesecake
Makes one 6-inch cheesecake.
Servings: 6
Calories: 321kcal
Ingredients
- All ingredients must be at room temperature.
- 2 8oz packages Neufchâtel cheese (low-fat cream cheese) (448g)
- ⅓ cup agave nectar 112g
- 4 large eggs whole (200g)
- 1 cup 8oz fat-free Greek yogurt (227g)
- 1 teaspoon alcohol-free vanilla extract
- ½ cup natural vanilla whey protein 40g
Instructions
- Preheat oven to 325F (163C).
- Prepare your 6" springform pan by lining the bottom with parchment paper, and brushing the sides with coconut oil (or non-stick cooking spray). Wrap the bottom of the pan with aluminum foil.
- Using an electric mixer on medium speed (for a Kitchen-Aid type mixer) or low speed (for a hand-held mixer), cream the Neufchâtel cheese.
- Add agave, continue with mixer until well combined.
- Add eggs, one at a time. Continue with mixer until well combined.
- Add greek yogurt and vanilla. Continue with mixer until well combined.
- Add whey powder. Continue with mixer until well combined.
- Pour into prepared springform pan.
- Place pan in water bath in oven.
- Bake for 30 minutes at 325F (163C). Then reduce the temperature to 200F (93C) for about 50 minutes. The cake should be firm around the edges, but the very center should be jiggly. The cake should not be browning on top.
- Remove from oven, and let cool at room temperature.
- Refrigerate for several hours (cake will continue to set) before serving.
- Enjoy!
Notes
A note about substitutions: because each type of protein powder has a distinct flavor and texture when baked, I would not try substituting different types of protein powders in this recipe. You may substitute other natural sweeteners for the agave nectar, if you like. If you use a granulated (dry) sweetener, you may need to lessen the bake time (check after 40 minutes at 200F). And because this recipe is baked, regular vanilla extract should be fine.
Nutrition
Calories: 321kcal | Carbohydrates: 18g | Protein: 19g | Fat: 19g | Sugar: 17g