Zutaten für High Protein No Guilt Skinny Cheesecake
- Low Fat Cottage Cheese
- 4 large eggs
- Low Fat Sour Cream
- 4 scoops (approx. 4 oz or 115g) whey protein powder (vanilla or unflavored)
- Splenda Granular
- Lemon, Juice And Rind Of
- 1 teaspoon vanilla extract
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Zubereitung von High Protein No Guilt Skinny Cheesecake
- Preheat oven to 375°F (190°C).
- Grease and flour a 9-inch springform pan.
- In a high-speed blender, combine 24 oz (700g) cottage cheese, 4 large eggs, 8 oz (225g) sour cream, 4 scoops (approx. 4 oz or 115g) whey protein powder (vanilla or unflavored), 1 cup (200g) Splenda or your preferred sugar substitute, 1 tablespoon lemon zest, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract. Blend until completely smooth and creamy.
- Pour the batter into the prepared springform pan.
- Place the cheesecake on the top rack of the oven. Place a baking sheet filled with about 1 inch of hot water on the bottom rack (this creates a water bath for even baking).
- Bake for 30-40 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. Do not overbake!
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for another 30 minutes. This prevents cracking.
- Remove from the oven and let cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
9g
Fat
10g
Carbs
1g
