Cheesecake with Yogurt 6" (Protein)

proteincheesecake2 This easy Protein Cheesecake is so rich and creamy that you won't ever guess it is also healthy and low in calories. Made with Greek yogurt, this 89 calorie cheesecake is perfect as an indulgent desserts or as a snacks.

Cheesecake:
1.6 cups (14 oz) Greek yogurt (400 g)
7 oz cream cheese (200 g)
3 large eggs
½ cup Monk Fruit Sweetener with Erythritol (Granular) (90 g)
1 tsp. pure vanilla extract
a pinch of salt

Topping:
sugar-free strawberry jam and fresh strawberries

Preheat an oven to 320°F (160°C/140°C fan, Gas Mark 2) and line the base and sides of a 6" (15 cm) springform cake mold with parchment paper.

In a large bowl, add the eggs and stir together with sweetener, vanilla extract and a pinch of salt. The result should be a smooth mixture.

Add Greek yogurt and cream cheese to the mixture, then stir thoroughly until well combined. Add the protein powder, mixing gradually so that it doesn't form lumps.

Transfer your protein cheesecake mixture to the prepared cake mold and bake in a preheated oven for 40-50 minutes. Once the cheesecake is baked, let it cool completely to room temperature and then refrigerate for at least 8 hours before slicing.

Makes 8 servings.

Cook's Notes:

Choose high-quality, firm Greek yogurt. This ensures a great texture and a smooth, velvety taste.
Choose the right sweetener. I recommend monk fruit sweetener, erythritol, xylitol or allulose - not stevia. Those are calorie-free sugar replacements that will add sweetness without changing flavors or adding strong aftertastes.
Let the cake cool to room temperature first. Transfer high protein cheesecake to an airtight container and refrigerate for a maximum of 5 days. Freezing is not recommended, as it will lose its creamy, velvety texture.

Dietary Adaptations:

Diary Free: Replace Greek yogurt and cream cheese with nondairy options like Greek-style soy yogurt and almond cream cheese. Ensure the yogurt is firm, not runny.
Gluten Free: Use certified gluten-free cornstarch and check all other ingredients are free from gluten or any contamination.
Keto. Use sugar-free sweeteners like monk fruit or erythritol, and replace cornstarch with protein powder.
Higher Protein: Replace half or all the cornstarch with protein powder. Using only protein powder may result in a slightly less creamy texture.

Variations:

Here are some ways to give this recipe a unique twist and make your own protein treat. Read further for some ideas - but don’t feel limited, you’re free to experiment.
Chocolate Chip: Fold through some chocolate chips. I like extra dark chocolate chips but also milk chocolate or white chocolate tastes delicious.
Blueberry Lemon: Stir in the mixture a handful of fresh blueberries plus 1½ tsp. of lemon juice, and serve with blueberry jam on top.
Peanut butter. After pouring the mixture to a springform pan, decorate the top of your cheesecake with swirls of peanut butter - and chocolate chips if desired.
Mini Cheesecakes: Bake your macro-friendly dessert into many smaller molds, such as the ones you use for protein muffins.

Nutritional Information:
Serving: 1 slice | Calories: 89kcal | Carbohydrates: 7.7g | Protein: 10g | Fat: 2.7g