Ingredients:

• 36 oz cream cheese, room temp
• 1.5 cups granulated sugar
• 5 large eggs, room temp
• 1/2 tsp salt
• 1 tbsp vanilla bean paste
• 2 cups heavy cream
• 2 scoops Isopure Vanilla Whey Protein

Preparation:

STEP 1.
Preheat the oven to 400°F. Line a 9 inch spring form pan with parchment paper and make sure the parchment comes up over the sides.

STEP 2.
In a mixer or with a hand mixer, on medium heat beat the cream cheese and sugar together with a paddle attachment. Beat until smooth and creamy

STEP 3.
While mixing, whisk in the eggs until smooth. Do the same with the heavy cream.

STEP 4.
Once the mixture is smooth, sift the Isoupre Vanilla Whey protein into the cream cheese mixture and whisk until smooth.

STEP 5.
For a super smooth cheesecake, pour the cheesecake through a fine mesh strainer into the parchment lined springform pan. Smooth the top with a spatula and transfer into the oven. Bake for 30-60 minutes, until the top is golden and the edge are set, but the middle wiggles.

STEP 6.
Set on the counter for 30 minutes to cool slightly, then transfer the the fridge and set for 12-16 hours.

STEP 7.
After the cheesecake is set, remove from the fridge and slice and serve! Enjoy!