High Protein Classic New York Cheesecake
Indulge guilt-free with this High Protein Classic New York Cheesecake, a delicious twist on the iconic dessert that's as nutritious as it is decadent! Perfectly creamy and rich, this health-conscious recipe blends softened cream cheese and non-fat Greek yogurt for a velvety base, while vanilla whey protein powder adds a boost of protein to keep you fueled and satisfied. A classic graham cracker crust provides just the right crunch, balancing the smooth cheesecake filling. This indulgent treat is baked to perfection, with tips to prevent cracking for that flawless finish. Easy to prepare and packed with wholesome ingredients, it's ideal for anyone looking to elevate their dessert game without sacrificing flavor or nutrition. Whether you're hosting guests or treating yourself, this high-protein dessert is the ultimate crowd-pleaser!
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Recipe Information
Ingredients
- 150 g Graham cracker crumbs
- 75 g Unsalted butter, melted
- 600 g Cream cheese, softened
- 250 g Greek yogurt (plain, non-fat)
- 60 g Whey protein powder (vanilla)
- 150 g Granulated sugar
- 3 Large eggs
- 2 tsp Vanilla extract
- 20 g All-purpose flour
- 0.25 tsp Salt
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan lightly with butter and set aside.
In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are evenly moistened.
Press the crumb mixture into the bottom of the prepared springform pan evenly to form the crust. Use the back of a spoon or a flat-bottomed glass to press it firmly.
In a large mixing bowl, combine the softened cream cheese and Greek yogurt. Beat them together using an electric mixer on medium speed until smooth and well blended.
Add in the vanilla whey protein powder and granulated sugar to the cream cheese mixture. Mix again until everything is well incorporated.
On low speed, mix in the eggs one at a time, making sure each one is fully blended before adding the next.
Add vanilla extract, flour, and salt, then mix on low just until combined. Avoid overmixing to prevent cracking during baking.
Pour the cheesecake mixture over the prepared crust in the springform pan, spreading it out evenly with a spatula.
Bake the cheesecake in the preheated oven for 50-55 minutes. The center should be slightly jiggly when gently shaken.
Turn the oven off, leaving the cheesecake inside with the door ajar for 30 minutes. This helps the cheesecake cool gradually and prevents cracking.
Remove the cheesecake from the oven and run a knife around the edge of the pan to loosen it. Allow it to cool to room temperature.
Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight.
Before serving, release the cheesecake from the springform pan and slice with a sharp knife for clean slices. Enjoy your high protein dessert!
Nutrition Facts
Calories |
4590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.1 g | 390% | |
| Saturated Fat | 174.2 g | 871% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1454 mg | 485% | |
| Sodium | 3856 mg | 168% | |
| Total Carbohydrate | 333.9 g | 121% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 221.3 g | ||
| Protein | 145.4 g | 291% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1229 mg | 95% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1787 mg | 38% | |
*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.
