Protein Cheesecake with Yogurt (Print Version)
# Ingredients:
01 -
24 oz cream cheese or vegan cream cheese
02 -
2 cups Greek yogurt or dairy-free alternative
03 -
1/2 cup protein powder
04 -
2/3 cup sweetener of choice
05 -
2 1/2 tsp pure vanilla extract
06 -
Crust of choice, optional
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Fill a baking pan about two-thirds full with water and place it on the oven's lower rack.
02 -
Allow the cream cheese to come to room temperature. Prepare your crust of choice, if using, in a 9-inch springform pan.
03 -
Blend the cream cheese, Greek yogurt, protein powder, sweetener, and vanilla extract in a food processor, with beaters, or in a blender until smooth.
04 -
Spread the filling into the prepared springform pan. Place the pan on the center rack of the oven, directly above the water-filled pan on the lower rack. Bake for 30 minutes.
05 -
Turn off the oven and let the cheesecake sit inside for an additional 5 minutes without opening the oven door.
06 -
Remove the cheesecake from the oven and let it cool to room temperature on the counter. Place the cheesecake in the refrigerator for at least 6 hours to allow it to firm up completely.
# Notes:
01 -
Using a water bath adds moisture to the oven and helps prevent the cheesecake from cracking.
02 -
Gradual cooling prevents sudden temperature changes, which can lead to cracks in the cheesecake.