High Protein Classic Cheesecake with Cherry Topping

Indulge in the perfect balance of decadence and nutrition with this High Protein Classic Cheesecake with Cherry Topping, a guilt-free twist on a timeless dessert. Featuring a velvety filling made from cream cheese, tangy Greek yogurt, and unflavored whey protein powder, this cheesecake is a protein-packed delight that doesn't skimp on flavor. The buttery graham cracker crust provides a delicious foundation, while the homemade cherry topping, sweetened with honey and brightened with lemon juice, adds a pop of tartness to every bite. Baked to perfection in a water bath, this cheesecake boasts a creamy, crack-free finish and is ideal for special occasions, healthy indulgence, or meal prep treats. With just 30 minutes of prep time, each slice delivers rich flavor and a satisfying protein boost.

Nutriscore Rating: 49/100

Prep Time:30 mins

Cook Time:70 mins

Total Time:100 mins

Servings: 12

Ingredients

• 140 grams graham cracker crumbs
• 75 grams unsalted butter, melted
• 680 grams cream cheese, softened
• 240 grams Greek yogurt
• 60 grams whey protein powder, unflavored
• 200 grams granulated sugar
• 1 tablespoon vanilla extract
• 3 large egg
• 1 large egg white
• 2 tablespoons cornstarch
• 400 grams fresh or frozen cherries
• 2 tablespoons honey
• 1 tablespoon lemon juice

Directions

Step 1

Preheat your oven to 325°F (163°C). Grease a 9-inch (23 cm) springform cake pan and wrap the outside with aluminum foil to prevent leaks.

Step 2

In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture evenly into the bottom of the prepared pan to form the crust. Set aside.

Step 3

In a large bowl, beat the softened cream cheese and Greek yogurt until smooth and creamy.

Step 4

Gradually add the protein powder, sugar, and vanilla extract to the cream cheese mixture, stirring constantly until well combined.

Step 5

Add the eggs and egg white one at a time, beating well after each addition. Mix in the cornstarch until the filling is smooth.

Step 6

Pour the cheesecake filling over the crust in the springform pan. Smooth the top with a spatula.

Step 7

Place the cheesecake in a large roasting pan. Fill the pan with enough hot water to come halfway up the sides of the springform pan to create a water bath.

Step 8

Bake in the preheated oven for about 60-70 minutes or until the edges are set, but the center still has a slight jiggle.

Step 9

Once done, turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for an hour to prevent cracking.

Step 10

After cooling, remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight for best results.

Step 11

For the cherry topping, combine cherries, honey, and lemon juice in a small saucepan over medium heat. Cook until the cherries release their juices and the sauce thickens slightly, around 10 minutes.

Step 12

Allow the cherry topping to cool before spreading it evenly over the chilled cheesecake.

Step 13

Carefully remove the springform pan sides and slice the cheesecake. Serve chilled and enjoy!

Nutrition Facts

Serving size	(2081.6g)

Amount per serving	% Daily Value*
Calories	5500.0

Total Fat 341.2g	0%
Saturated Fat 194.2g	0%
Polyunsaturated Fat 5.9g
Cholesterol 1603.1mg	0%
Sodium 3622.5mg	0%
Total Carbohydrate 481.2g	0%
Dietary Fiber 12.1g	0%
Total Sugars 358.0g
Protein 145.1g	0%

Vitamin D 161.3IU	0%
Calcium 1378.5mg	0%
Iron 12.3mg	0%
Potassium 2684.2mg	0%

*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.

Source of Calories

Fat: 55.1%

Protein: 10.4%

Carbs: 34.5%