High Protein Classic Cheesecake with Cherry Topping
Indulge guilt-free with this High Protein Classic Cheesecake with Cherry Topping, a creamy dessert that's both satisfying and nutrient-packed. Featuring a buttery graham cracker crust and a rich yet light filling made with cream cheese, Greek yogurt, and unflavored whey protein powder, this cheesecake redefines indulgence by delivering a protein boost without compromising flavor. The silky vanilla-infused filling is baked to perfection in a water bath to prevent cracks, ensuring an impeccably smooth texture. Crowned with a glossy, homemade cherry topping sweetened with honey and brightened with lemon juice, every bite is a harmonious balance of tangy and sweet. Ideal for health-conscious dessert lovers or anyone seeking a high-protein treat, this recipe is perfect for celebrations or as a rewarding post-workout snack. Prepare, chill, and savor this guilt-free twist on a classic that serves 12. Keywords: high protein cheesecake, cherry topping dessert, healthy cheesecake recipe, protein-packed desserts.
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Recipe Information
Ingredients
- 140 grams graham cracker crumbs
- 75 grams unsalted butter, melted
- 680 grams cream cheese, softened
- 240 grams Greek yogurt
- 60 grams whey protein powder, unflavored
- 200 grams granulated sugar
- 1 tablespoon vanilla extract
- 3 large egg
- 1 large egg white
- 2 tablespoons cornstarch
- 400 grams fresh or frozen cherries
- 2 tablespoons honey
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch (23 cm) springform cake pan and wrap the outside with aluminum foil to prevent leaks.
In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture evenly into the bottom of the prepared pan to form the crust. Set aside.
In a large bowl, beat the softened cream cheese and Greek yogurt until smooth and creamy.
Gradually add the protein powder, sugar, and vanilla extract to the cream cheese mixture, stirring constantly until well combined.
Add the eggs and egg white one at a time, beating well after each addition. Mix in the cornstarch until the filling is smooth.
Pour the cheesecake filling over the crust in the springform pan. Smooth the top with a spatula.
Place the cheesecake in a large roasting pan. Fill the pan with enough hot water to come halfway up the sides of the springform pan to create a water bath.
Bake in the preheated oven for about 60-70 minutes or until the edges are set, but the center still has a slight jiggle.
Once done, turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for an hour to prevent cracking.
After cooling, remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight for best results.
For the cherry topping, combine cherries, honey, and lemon juice in a small saucepan over medium heat. Cook until the cherries release their juices and the sauce thickens slightly, around 10 minutes.
Allow the cherry topping to cool before spreading it evenly over the chilled cheesecake.
Carefully remove the springform pan sides and slice the cheesecake. Serve chilled and enjoy!
Nutrition Facts
Calories |
5500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 341.2 g | 437% | |
| Saturated Fat | 194.2 g | 971% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 1603 mg | 534% | |
| Sodium | 3622 mg | 158% | |
| Total Carbohydrate | 481.2 g | 175% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 358.0 g | ||
| Protein | 145.1 g | 290% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1378 mg | 106% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2684 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
