High Protein Ricotta Cheesecake
Indulge in the perfect blend of creamy decadence and wholesome nutrition with this High Protein Ricotta Cheesecake recipe. Featuring protein-rich ingredients like part-skim ricotta cheese, non-fat Greek yogurt, and a boost of vanilla protein powder, this guilt-free dessert combines a velvety texture with satisfying nutrition. The light sweetness of honey and a hint of bright lemon zest elevate the flavor, while its golden graham cracker crust provides just the right amount of crunch. With quick prep and straightforward baking instructions, this cheesecake is ideal for health-conscious dessert lovers and fitness enthusiasts alike. Serve it chilled and enjoy a slice of indulgence that's as nourishing as it is delicious! Perfect for special occasions or everyday enjoyment, this protein-packed cheesecake proves that healthy eating can be luxurious.
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Recipe Information
Ingredients
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 2 cups part-skim ricotta cheese
- 1 cup non-fat Greek yogurt
- 3 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup honey
- 2 tablespoons cornstarch
- 1 tablespoon lemon zest
- 0.5 cup vanilla protein powder
Instructions
Preheat the oven to 325°F (163°C).
In a medium bowl, mix the graham cracker crumbs and melted butter until uniformly combined.
Press the mixture into the bottom of a 9-inch springform pan to form the crust. Set aside.
In a large mixing bowl, combine ricotta cheese, Greek yogurt, and eggs. Mix well using an electric mixer on medium speed until smooth and creamy.
Add vanilla extract, honey, cornstarch, lemon zest, and vanilla protein powder to the ricotta mixture. Continue mixing until all ingredients are well blended and the batter is smooth.
Pour the cheesecake batter over the prepared crust in the springform pan.
Smooth the top with a spatula, ensuring the batter is evenly distributed.
Bake in the preheated oven for 45-50 minutes, or until the cheesecake is set around the edges but slightly jiggles in the center.
Turn off the oven and let the cheesecake cool in the oven with the door ajar for about an hour. This helps prevent cracking.
After the initial cooling period, refrigerate the cheesecake for at least 4 hours, or overnight, to fully set before serving.
Nutrition Facts
Calories |
2628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.3 g | 147% | |
| Saturated Fat | 61.8 g | 309% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 919 mg | 306% | |
| Sodium | 2528 mg | 110% | |
| Total Carbohydrate | 245.9 g | 89% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 150.7 g | ||
| Protein | 157.5 g | 315% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1986 mg | 153% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1723 mg | 37% | |
*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.
