Protein Cheesecake

Name: Protein Cheesecake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 400 g (14 oz) Greek yogurt (2% fat (nonfat or full-fat can be used)); 200 g (7 oz.) cream cheese (nonfat (full-fat can be used)); 3 large eggs; 90 g (½ cup) granular sweetener (I used monk fruit); 40 g (⅓ cup) cornstarch; 1 tsp vanilla extract; a pinch of salt; strawberry jam (I used sugar-free strawberry jam and strawberries)

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Prep Time: 10 minutes

Cook Time: 40 minutes

Total: 50 minutes

Servings: 8

baking greek yogurt

Ingredients

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400 g (14 oz) Greek yogurt (2% fat (nonfat or full-fat can be used))200 g (7 oz.) cream cheese (nonfat (full-fat can be used))3 large eggs90 g (½ cup) granular sweetener (I used monk fruit)40 g (⅓ cup) cornstarch1 tsp vanilla extracta pinch of saltstrawberry jam (I used sugar-free strawberry jam and strawberries)

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Instructions

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Step 1

Preheat oven to 160°C (320°F) and line the base and sides of a 15 cm (6 inches) springform cake mold with parchment paper.

Step 2

In a large bowl, add the eggs and stir together with granular sweetener, vanilla extract and a pinch of salt. The result should be a smooth mixture.

Step 3

Add to the mixture Greek yogurt and cream cheese, then stir thoroughly until all is well combined. Add the cornstarch, mixing gradually so that it doesn't form lumps.

Step 4

Transfer your protein cheesecake mixture to the prepared cake mold and bake in hot oven for 40 to 50 minutes, mine took 45 minutes.

Step 5

Once the cheesecake is baked, let cool completely to room temperature and then refrigerate for at least 8 hours before slicing.