Prepare a protein cheesecake at home: delicious and healthy
If you're looking for a creamy, easy-to-make dessert with a good protein boost, this protein cheesecake is a perfect choice.
- 200 gr de yogur griego natural
- 100 gr de queso crema bajo en grasa
- 2 huevos
- 30 gr de proteína en polvo de vainilla
- 1 cda de maicena
- 2 cdas de endulzante granulado
- 1 cdita de esencia de vainilla
- 1 pizca de sal
- 60 gr de frutos rojos para decorar
- 1 cda de yogur griego para servir
- Precalienta el horno a 170 °C.
- Coloca el yogur griego, queso crema, huevos, proteína en polvo, maicena, endulzante, vainilla y sal en un recipiente.
- Mezcla con un batidor hasta obtener una preparación homogénea y sin grumos. No batas en exceso para evitar incorporar demasiado aire.
- Vierte la mezcla en un molde pequeño de aproximadamente 15 cm, previamente cubierto con papel para hornear.
- Hornea durante 28-30 minutos, hasta que los bordes estén firmes y el centro todavía tenga un ligero movimiento.
- Apaga el horno y deja reposar el cheesecake dentro durante 10 minutos con la puerta entreabierta.
- Retira y deja enfriar completamente a temperatura ambiente.
- Refrigera durante al menos 2 horas antes de desmoldar.
- Sirve con yogur griego y frutos rojos por encima.
The recipe is prepared with a mixture of few ingredients, but most importantly, it is loaded with protein.
- 2 people
- 290 Kcal
- 200g of natural Greek yogurt
- 100g of low-fat cream cheese
- 2 eggs
- 30g of vanilla protein powder
- 1 tbsp of cornstarch
- 2 tbsp of granulated sweetener
- 1 tsp vanilla extract
- 1 pinch of salt
- 60g of red berries for decoration
- 1 tbsp of Greek yogurt to serve
- Preheat the oven to 170°C.
- Place the Greek yogurt, cream cheese, eggs, protein powder, cornstarch, sweetener, vanilla, and salt in a bowl.
- Mix with a whisk until you obtain a smooth, lump-free mixture. Do not overmix to avoid incorporating too much air.
- Pour the mixture into a small mold of approximately 15 cm, previously lined with baking paper.
- Bake for 28-30 minutes, until the edges are firm and the center still has a slight jiggly movement.
- Turn off the oven and let the cheesecake rest inside for 10 minutes with the door ajar.
- Remove and let cool completely to room temperature.
- Refrigerate for at least 2 hours before unmolding.
- Serve with Greek yogurt and red berries on top.
Tips for making the most delicious protein cheesecake
- Use thick Greek yogurt to prevent the mixture from becoming too runny.
- Make sure the cream cheese and eggs are at room temperature so they blend better.
- Sift the protein powder and cornstarch if they have lumps.
- Do not overmix, as too much air can cause the cheesecake to crack.
- Do not increase the amount of protein powder to make it more protein-rich: it can give it a dry or gritty texture.
- Do not constantly open the oven during cooking.
- The center should be slightly wobbly when you take the cheesecake out; it will settle as it cools.
- Let it cool before refrigerating to avoid sudden temperature changes.
- Refrigerate it for several hours to achieve a firmer, creamier texture.
- Add the red berries just before serving to better preserve their texture and freshness.
How much protein does this protein cheesecake have?
The amount depends on the brand of protein used, but this recipe provides approximately 20-25g of protein per serving.
Is it possible to make protein cheesecake without protein powder?
Yes. You can omit the protein powder and add an additional 30g of Greek yogurt, although the protein content will be lower and the texture may change slightly.
Can I make protein cheesecake in an air fryer?
Yes. You can cook it in a small air fryer-safe dish at about 150-160°C for approximately 20-25 minutes, keeping an eye on it as cooking times may vary depending on the equipment.
How to store protein cheesecake?
Store it in an airtight container in the refrigerator and consume it preferably within 3 days.
