High Protein Ricotta Cheesecake

Indulge in a guilt-free dessert that doesn’t skimp on flavor with this High Protein Ricotta Cheesecake. Made with creamy part-skim ricotta cheese, rich non-fat Greek yogurt, and a touch of vanilla protein powder, this recipe delivers a luscious, velvety texture while packing a protein punch perfect for a post-workout treat or an elevated snack. A golden graham cracker crust serves as the perfect base, while subtle hints of honey and lemon zest add natural sweetness and brightness to this health-conscious treat. With just 20 minutes of prep and simple baking techniques, this cheesecake is as easy to make as it is to enjoy. Satisfy your sweet tooth while staying on track with this delicious, high-protein twist on a classic ricotta cheesecake!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 8

Ingredients

• 1 cup graham cracker crumbs
• 4 tablespoons unsalted butter, melted
• 2 cups part-skim ricotta cheese
• 1 cup non-fat Greek yogurt
• 3 large eggs
• 1 teaspoon vanilla extract
• 0.5 cup honey
• 2 tablespoons cornstarch
• 1 tablespoon lemon zest
• 0.5 cup vanilla protein powder

Directions

Step 1

Preheat the oven to 325°F (163°C).

Step 2

In a medium bowl, mix the graham cracker crumbs and melted butter until uniformly combined.

Step 3

Press the mixture into the bottom of a 9-inch springform pan to form the crust. Set aside.

Step 4

In a large mixing bowl, combine ricotta cheese, Greek yogurt, and eggs. Mix well using an electric mixer on medium speed until smooth and creamy.

Step 5

Add vanilla extract, honey, cornstarch, lemon zest, and vanilla protein powder to the ricotta mixture. Continue mixing until all ingredients are well blended and the batter is smooth.

Step 6

Pour the cheesecake batter over the prepared crust in the springform pan.

Step 7

Smooth the top with a spatula, ensuring the batter is evenly distributed.

Step 8

Bake in the preheated oven for 45-50 minutes, or until the cheesecake is set around the edges but slightly jiggles in the center.

Step 9

Turn off the oven and let the cheesecake cool in the oven with the door ajar for about an hour. This helps prevent cracking.

Step 10

After the initial cooling period, refrigerate the cheesecake for at least 4 hours, or overnight, to fully set before serving.

Nutrition Facts

Serving size	(1264.4g)

Amount per serving	% Daily Value*
Calories	2627.5

Total Fat 114.3g	0%
Saturated Fat 61.8g	0%
Polyunsaturated Fat g
Cholesterol 918.9mg	0%
Sodium 2527.9mg	0%
Total Carbohydrate 245.9g	0%
Dietary Fiber 4.2g	0%
Total Sugars 150.7g
Protein 157.5g	0%

Vitamin D 123IU	0%
Calcium 1985.9mg	0%
Iron 10.5mg	0%
Potassium 1723.3mg	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: 38.9%

Protein: 23.8%

Carbs: 37.2%