5-Ingredient High Protein Cheesecake Recipe
This 5-Ingredient High Protein Cheesecake combines a creamy, rich texture with a protein boost, making it a delicious and nutritious dessert option. Utilizing simple ingredients like cream cheese, whey protein powder, and a crunchy biscuit crust, it’s perfect for those seeking a high-protein treat without compromising on flavor. The cheesecake is baked to perfection with a smooth and slightly jiggly center, then chilled for the ideal consistency.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes plus chilling time
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Crust
- 1 cup crushed digestive biscuits
- 3 tbsp melted unsalted butter
Filling
- 16 oz (2 packages) cream cheese, softened
- 1/2 cup granulated sugar
- 3 large eggs, cracked
- 1 tsp vanilla extract
- 1/2 cup unflavoured whey protein powder
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) and line a 9‑inch springform pan with parchment paper to ensure easy removal of the cheesecake later.
- Prepare the Crust: In a bowl, mix the crushed digestive biscuits with the melted unsalted butter until they are evenly coated. Press this mixture firmly and evenly into the bottom of the prepared pan to form a solid crust base.
- Beat Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and granulated sugar on medium speed until the mixture is smooth and pale, which should take about 2 minutes.
- Add Eggs and Flavoring: Beat in the eggs one at a time, mixing just enough to incorporate each before adding the next. Then stir in the vanilla extract and unflavoured whey protein powder until the batter is uniform in texture.
- Assemble and Smooth: Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula and gently tap the pan on the counter to release any air bubbles trapped inside.
- Bake: Bake in the preheated oven for 40 to 45 minutes. The cheesecake is done when the edges are set but the center still jiggles slightly when you gently shake the pan.
- Cool Slowly: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to help prevent cracking on the surface.
- Chill: After cooling, refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to fully set and develop the best texture before serving.
Notes
- Make sure the cream cheese is softened to room temperature for easier mixing and a smoother batter.
- Press the crust firmly to avoid it crumbling when slicing.
- This cheesecake benefits from chilling overnight to enhance flavor and texture.
- Use unflavored whey protein powder to avoid altering the cheesecake’s classic flavor profile.
- For a lower sugar option, consider substituting granulated sugar with a sugar substitute compatible with baking.
Keywords: high protein cheesecake, easy cheesecake recipe, whey protein dessert, 5 ingredient cheesecake, healthy cheesecake
