Protein Cheesecake

A protein cheesecake, in a slow cooker. It’s black magic, or would that be black science? Be prepared for some sorcery, for this recipe and method yields a fool proof 6″ New York styled Cheesecake that is both simple and diet friendly.

protein_cheesecake

Hands On Time : 30 minutes

Equipment : 6″ Cake Pan, Slow Cooker or Oven, Instant Read Thermometer, Mixer (Optional)

Recipe Base

  • 12oz – Fat Free Cream Cheese – Philadelphia Recommended
  • 10oz – Fat Free Greek Yogurt – Fage 0% Recommended
  • 2 Whole Eggs
  • 1/2 Cup – Granulated Splenda
  • 1/4 Cup – Non Fat or 1% Milk
  • 1.5 Scoops Vanilla Protein Power (42.5g) – Trutein or Optimum Nutrition Casein Recommended
  • 2 tsp – Vanilla Extract
  • 1/4 tsp – Salt

6″ Base Recipe Totals: 834 calories; 123g Protein, 63g Carbs, 10g Fat

Filling

  1. Let all ingredients reach room temperature, 30 minutes.
  2. Cream Cheese in mixer, mix until creamy. *If you don’t have a mixer, be prepared to acquire some Popeye arms with hand mixing.
  3. Yogurt in mixer, mix until creamy.
  4. Add eggs one at a time while on medium.
  5. Add the rest of the ingredients, mix on medium for 2-3 minutes.

Slow Cooker Method

  1. Fill slow cooker with ½ inch water (about 2 cups) and place aluminum foil ring (See Below) in bottom. (Foil will act as a rack to elevate the cheesecake above water.)
  2. Prepare 6″ cake pan with non-stick spray or parchment paper on bottom.
  3. Prepare filling and pour into pan and smooth top.
  4. Set cheesecake on prepared rack and cook until cake registers 150 degrees, 1½ to 2½ hours on high.
  5. Turn off slow cooker and let cheesecake sit for 1 hour (keeping the lid on).
  6. Transfer cheesecake to wire rack if you have one. Run small knife around edge of cake; gently blot away any condensation using paper towels. Let cool in pan to room temperature.
  7. Cover with plastic wrap; refrigerate until well chilled. At least 3 hours, but preferably overnight.

Oven Method

  1. Preheat Oven to 325 and line or spray a 6″
  2. Prepare 6″ cake pan with non-stick spray or parchment paper on bottom.
  3. Prepare filling and pour into pan and smooth top.
  4. Bake at 325 for 30 minutes. Turn oven to 200 for 50min – 1 hour. Remove and let cool on the counter to room temperature.
  5. Cover with plastic wrap; refrigerate until well chilled. At least 3 hours, but preferably overnight.

Toppings

  • Sour Cream: Mix 1/2 cup full fat sour cream with 1 tbls granulated splenda for the perfect creamy and rich topping. Perfect with your favorite jam / jelly.

Aluminum Foil Ring

  • Loosely roll a 24 x 12 inch sheet of foil until it’s around 1 inch thick, this will ensure your cheesecake won’t be touching your water bath.

aluminum_rack

Credit to poster gp79 at bodybuilding.com for the recipe base on this one,Click Here for the original thread.

Equipment Used

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Greg