High Protein Cheesecake

If you are like me and love dessert, but aren’t the best at baking, then you might also enjoy seeking out desserts that are pretty easy to make, and has some wiggle room for error. This excludes items like fancy cakes and pastries, but definitely includes cheesecakes. Cheesecakes are one of those desserts that although there may be a lot of ingredients, it is REALLY difficult to mess up, which is why I enjoy making it so much. In this recipe, we will be going over how to make a simple cheesecake with a graham cracker crust.

For this recipe I use Isopure’s Zero Carb Creamy Vanilla Protein powder to increase the protein content. It adds to the vanilla flavor and is so delicious! Use code “KELLY15” for 15% off Isopure Protein Powders!

@kellyscleankitchen
How to make a classic vanilla cheesecake that is high protein 🍰 Cheesecakes are one of the easiest summer recipes to make if you follow this quick and easy recipe!I like to add in 2 scoops of @Isopure Zero Carb Vanilla Protein to add nutrients and protein without compromising flavor and texture. #ad Recipe: 1. Crust Ingredients: 1. 1 and 3/4 cup graham cracker crumbs (can be gluten free if you wish) 2. 3 tbsp granulated sugar 3. 1/2 tsp salt 4. 4 tbsp butter, melted 2. Cheesecake filling: 1. 32 oz cream cheese, room temp and soft 2. 1 cup granulated sugar 3. 3/4 cup greek yogurt, room temperature 4. 1 tbsp vanilla extract 5. 1/2 tsp salt 6. 4 large eggs, room temperature 7. 2 scoops Isopure protein powder OR ½ cup Instructions: 1. Preheat the oven to 325*F. 2. Prep the 9 inch springform pan by oiling the sides and bottom with butter or oil, and lining with parchment paper on the bottom. 3. Make the crust: Blend the graham crackers in a food processor to form crumbs. Mix the graham cracker ingredients in a bowl until a wet sand texture forms. Press into the bottom of the pan until it is compact. Freeze while we mix the filling. 4. Make the filling: In a mixing bowl or standing mixer, add the cream cheese and with the paddle attachment, mix until smooth and creamy, scraping the sides as needed. Add the sugar, and mix again until creamy. Add the greek yogurt and vanilla, and mix again until creamy. 5. Place the mixer on low, and slowly mix in one egg at a time. Then mix in the protein powder until smooth. 6. Add the cheesecake filling into the springform pan and smooth out. 7. Bake in the oven for 65 minutes, or until the edges are set, but the middle still jiggles. 8. Cool on the counter for 1 hour, then transfer to the fridge and let it set for 5-6 hours. Slice and serve! Check out the below link to get Isopure Zero Carb Protein Powders for this delicious recipe! And use code “KELLY15” for 15% off Isopure! https://www.theisopurecompany.com/en-us #IsopurePartner #baking #HighProtein #dessert #cheesecake
♬ original sound – Chef Kelly Scott

SERVINGS: 8
PREP TIME: 20 Mins
ACTIVE TIME: 40 Mins
TOTAL TIME: 1 Hr

Ingredients:

Crust Ingredients:

1 and 3/4 cup graham cracker crumbs (can be gluten free if you wish)
3 tbsp granulated sugar
1/2 tsp salt
4 tbsp butter, melted

Cheesecake filling:

32 oz cream cheese, room temp and soft
1 cup granulated sugar
3/4 cup greek yogurt, room temperature
1 tbsp vanilla extract
1/2 tsp salt
4 large eggs, room temperature
2 scoops Isopure protein powder OR ½ cup

Preparation:

STEP 1.

Preheat the oven to 325*F.

STEP 2.

Prep the 9 inch springform pan by oiling the sides and bottom with butter or oil, and lining with parchment paper on the bottom.

STEP 3.

Make the crust: Blend the graham crackers in a food processor to form crumbs. Mix the graham cracker ingredients in a bowl until a wet sand texture forms. Press into the bottom of the pan until it is compact. Freeze while we mix the filling.

STEP 4.

Make the filling: In a mixing bowl or standing mixer, add the cream cheese and with the paddle attachment, mix until smooth and creamy, scraping the sides as needed. Add the sugar, and mix again until creamy. Add the greek yogurt and vanilla, and mix again until creamy.

STEP 5.

Place the mixer on low, and slowly mix in one egg at a time. Then mix in the protein powder until smooth.

STEP 6.

Add the cheesecake filling into the springform pan and smooth out. Bake in the oven for 65 minutes, or until the edges are set, but the middle still jiggles.

Cool on the counter for 1 hour, then transfer to the fridge and let it set for 5-6 hours. Slice and serve!