High Protein Classic New York Cheesecake
Indulge in the creamy decadence of a **High Protein Classic New York Cheesecake**, where traditional flavors meet a healthier twist! Perfectly balanced with a smooth, velvety filling and a buttery graham cracker crust, this high-protein dessert is packed with a boost of vanilla whey protein powder and creamy non-fat Greek yogurt. Crafted to satisfy your sweet tooth while supporting your nutrition goals, this guilt-free cheesecake is ideal for fitness enthusiasts and dessert lovers alike. With a prep time of just 20 minutes and a gradual baking process to achieve that signature crack-free top, this recipe yields 12 generous servings that are perfect for any occasion. Whether enjoyed as a post-workout treat or a show-stopping dessert at your next gathering, this cheesecake delivers rich flavor, wholesome ingredients, and a protein-packed punch in every bite!
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Ingredients
- 150 g Graham cracker crumbs
- 75 g Unsalted butter, melted
- 600 g Cream cheese, softened
- 250 g Greek yogurt (plain, non-fat)
- 60 g Whey protein powder (vanilla)
- 150 g Granulated sugar
- 3 Large eggs
- 2 tsp Vanilla extract
- 20 g All-purpose flour
- 0.25 tsp Salt
Directions
Step 1
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan lightly with butter and set aside.
Step 2
In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are evenly moistened.
Step 3
Press the crumb mixture into the bottom of the prepared springform pan evenly to form the crust. Use the back of a spoon or a flat-bottomed glass to press it firmly.
Step 4
In a large mixing bowl, combine the softened cream cheese and Greek yogurt. Beat them together using an electric mixer on medium speed until smooth and well blended.
Step 5
Add in the vanilla whey protein powder and granulated sugar to the cream cheese mixture. Mix again until everything is well incorporated.
Step 6
On low speed, mix in the eggs one at a time, making sure each one is fully blended before adding the next.
Step 7
Add vanilla extract, flour, and salt, then mix on low just until combined. Avoid overmixing to prevent cracking during baking.
Step 8
Pour the cheesecake mixture over the prepared crust in the springform pan, spreading it out evenly with a spatula.
Step 9
Bake the cheesecake in the preheated oven for 50-55 minutes. The center should be slightly jiggly when gently shaken.
Step 10
Turn the oven off, leaving the cheesecake inside with the door ajar for 30 minutes. This helps the cheesecake cool gradually and prevents cracking.
Step 11
Remove the cheesecake from the oven and run a knife around the edge of the pan to loosen it. Allow it to cool to room temperature.
Step 12
Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight.
Step 13
Before serving, release the cheesecake from the springform pan and slice with a sharp knife for clean slices. Enjoy your high protein dessert!
Nutrition Facts
| Serving size | (1464.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4590.1 |
| Total Fat 304.1g | 0% |
| Saturated Fat 174.2g | 0% |
| Cholesterol 1454.4mg | 0% |
| Sodium 3856.4mg | 0% |
| Total Carbohydrate 333.9g | 0% |
| Dietary Fiber 4.3g | 0% |
| Total Sugars 221.3g | |
| Protein 145.4g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 1228.8mg | 0% |
| Iron 12.5mg | 0% |
| Potassium 1787.3mg | 0% |
Source of Calories