Creamy Protein Cheesecake
Protein cheesecake that tastes incredible? YES YES YES!! A must make dessert!
Low calorie cheesecake! Top with your favorite toppings for endless possibilities!!
Full recipe in video below
All ingredients must be at room temperature.
(2) 8oz packages 1/3 less fat cream cheese
⅓ cup Lakanto granulated- to order: https://bit.ly/3cRLTbg
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4 large eggs whole
1 cup 8oz fat-free Greek yogurt
1 teaspoon Vanilla
½ cup Motiv8 Vanilla Protein Powder- to order: https://www.iammotiv8.com/?rfsn=6977194.c68d92
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Preheat oven to 325F (163C).
Prepare your 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 Lakanto, 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.
Recipe inspiration from proteincakery.com