TWO recipes that i’ve created over the past few weeks that i claim to be PERFECT?!
guys… i’m just a roll I tell ya!!
if you’ve been a long-time reader and follower you know protein cheesecakes used to be my erry night JAM before the big ‘ol plates of #ChococolatePlateOfHeaven came into my life.
literally.. cheesecake EVERY night.
which SHOULD be an occurrence in EVERYONE’S life!
who doesn’t love the dense yet moist (worst word ever) dessert?
if perfect, your fork just glides right through each bite, the moment it hits your tongue it should be melting and full of flavor and texture.
let’s start by saying there are TONS of protein cheesecake recipes out there.
then you make them yourself, all excited for this low-carb, high protein decedant-turned-skinny dessert and FAIL.
it’s all flat.
nothing is a debbie downer quite like a protein dessert gone wrong.
and a waste of your precious gains right?!
both of which are SPOT ON and i know tons of you have embraced those 2 classics into your life!
i bring you a SLIGHT update(s) to my Classic Protein Cheesecake.
top-secret not-so-secret-anymore trick that i’ve been doing as of recently and it’s a GAME CHANGER.
and i’ve been able to bring the macros of the recipe DOWN, down like CHINA TOWWWWN.
what does that even mean?!
‘down like china town’?
i don’t know.
but it felt right, ok?!
shall we get started?!
GAME FACE ON!
The Perfect Protein Cheesecake
look at that beauty ya’ll!
here’s what you need:
2 containers (16oz each) of Fat-Free Cream Cheese
1/2 cup Greek Yogurt, plain
6 tbsp Egg Whites
2 scoops Slap Nutrition Protein (I used PEANUT BUTTER for this one! SO good! and use TAYLOR at checkout for 10% off!)
1 tsp Vanilla Extract
2 tbsp Peanut Butter Chips (totally optional, as you’ll see I did half of my cake just for some option!)
preheat oven to 325 degrees F.
step 1: stick your cream cheese in the microwave for about 1 minute just to soften up. then in a bowl mix together your cream cheese, greek yogurt and egg whites.
easy enough right?!
step 2: after your mix is thoroughly blended, add in your protein powder and vanilla extract.
stir with a spoon first so the powder doesn’t fly everywhere
then use your hand blender to whip it all up.
step 3: spray your pie dish with coconut flour spray
step 4: pour your mix in the pan and pop in the oven for 30 minutes.
AFTER 30 MINUTES BRING YOUR OVEN DOWN TO 225 DEGREES.
don’t skip that part. if you’ve made my previous cheesecake recipes you know this is a crucial step not to miss.
then bake at the 225 setting for 20 minutes.
after 20 minutes, turn OFF your oven but don’t you dare open that door to check on your cake 😉
let it SIT in the cooling down oven for 10 minutes.
step 5: then you can remove your cake. here’s the super secret game-changing step:
rip off a sheet and lightly cover (don’t press) your cheesecake. this helps it from any opportunity to sink down or fall flat in the middle.
stick your cheesecake in the fridge and allow to set for about 5-6 hours, preferably over night.
then take off that plastic wrap and
DIG IN, cut it into 8 slices and enjoy!
as you see i topped half of mine with the peanut butter chips and left the other plain. which was fun! next time i think i’ll get even more crazy and do like 1/2 oreo and the other something different.
the macros of this slice ‘o heaven?!
Makes 8 Slices
now get to it and make sure to share your creation on Instagram or Facebook so i can see your beauty!! use the hashtag #TayloredRecipes and/or #iLikeMyFitnessTaylored
HAPPY CHEESECAKE BAKING!
want to make it later?! make sure to PIN it on Pinterest, since the link to the recipe is already in the photo for you!