UPDATE!!! Okay, so this Protein Cheesecake recipe is by far more popular than I’ve ever thought about being. 😉 It’s the most visited page on MyMacroTools.com and one of my prouder projects. However, it has recently gotten EVEN BETTER. Amber Pauley tweaked the recipe, adjusted the baking time, and added more cream cheese. (everything in life need more cream cheese). It’s now smoother, creamier, richer, and generally more fantastic. If you made it before and it was dry or you were kinda “meh” about it, give it one more try. If you made it before and loved it, make it this way next time and love it even more.
The recipe below has been updated, but the macros on the photos have not. Here’s the new deal: bake in 8×8 glass pan. It now makes 9 servings. 8f, 8c, 17p.
Also, try it w/ chocolate protein and 1/4 C of PB2. Sweet mercy! You’re welcome.
- 16oz Greek Yogurt Cream Cheese (I used Green Mountain Farms)
- 10oz Plain Nonfat Greek Yogurt
- 2 Whole Eggs
- 1/2 Cup 2% Milk
- 2 Scoops 1st Phorm Level1 Protein Powder (any flavor)
- 1tsp Vanilla Extract
- Dash Salt
- Preheat oven to 300.
- Soften cream cheese by pressing into the side of the bowl.
- Add eggs and mix together (I used a handheld mixer)
- Add everything else and blend at least 3 minutes
- Pour into greased 8x8 glass pan
- Bake at 300 for 25 minutes THEN TURN TEMP DOWN TO 180 and bake another 30-35 mins.
- Slice into 9 servings
Last week, we all ate all the chicken and all the eggs. Maybe all of them in the Tri-State area. I think my family went through five dozen eggs last week. No lie. So when planning for breakfast for this week, I knew I wanted something a little less…eggy. 🙂 Enter: Protein Cheesecake.
This recipe comes from BuiltLean.com and it’s amazing. Here’s the original: http://www.builtlean.com/2013/01/23/protein-cheesecake-recipe/
For my version, I used greek yogurt cream cheese for extra protein, skipped the Stevia because vanilla protein power is already sweet enough for me. I also bumped up the protein powder to 2 scoops.instead of 1.5. I used what I had on hand which was MyProtein Impact Whey, found here: http://us.myprotein.com/sports-nutrition/impact-whey-protein/10852500.html I can’t swear it’s any better than any others. It’s just what I had left. I really only use vanilla in baking. I’m a chocolate shake kind of girl. Jeremy Mullins recommends 1st Phorm and I can’t WAIT to try the Cinnamon Toast Crunch flavor in a cheesecake soon. You can find that here with free shipping: https://msnutritionist.1stphorm.com/
So, here’s my version:
When I put the recipe into MFP, the macros were 162 calories, 7f, 7c, and 17p for 1/8 of the cheesecake. I wasn’t upset with that at all. So, here’s to cheesecake for breakfast! If you can afford the carbs, it’s pretty great with some fresh fruit and whipped cream on top. As always, if you make it as-written, feel free to use my math on MFP: MyMacroTools Protein Cheesecake.
If you have a fancy springform pan, I’m sure this would be gorgeous. Try it out and share a pic!
If you make it, let me know how you liked it and what fancy flavor you made. I’ve seen fresh berries, lemon, and cinnamon already! Use the hashtag #mymacrotools so I can see your creations!
1st Phorm has flavors that are BEGGING to be in a cheesecake! I made it with the Cinnamon Toast Crunch flavor this week and it was FANTASTIC! I’ve seen Froot de Loops showing up in some too (that I can’t wait to try and add fresh berries and whipped cream to)! You can get them here and score free shipping https://msnutritionist.1stphorm.com/shop/phormula-1/dp/4267. Peanut butter is next up on my list. What have you made??