Strawberry protein cheesecake

Have you ever craved a dessert that’s not only delicious but also packs a protein punch? Look no further! Our AH7 special Strawberry Protein Cheesecake is the answer to your sweet, protein-filled dreams. Dive in to learn how to whip up this tasty treat that’s perfect for fitness aficionados and dessert lovers alike.

Ingredients

• Strawberries: 1 cup (about 150 grams)
• Cream Cheese: 8 oz (about 227 grams)
• Vanilla Protein Powder: 3 tablespoons (about 45 grams)
• Greek Yogurt: ½ cup (about 120 grams)
• Eggs: 2
• Granulated Sugar: ½ cup (about 100 grams)
• Vanilla Extract: 1 teaspoon (about 5 ml)
• Almond Flour: 1 cup (about 96 grams)
• Unsalted Butter: 4 tablespoons (about 60 grams)
• Lemon Zest: from 1 lemon
• Pinch of Salt

Time: 1 hour 30 minutes (including chilling time)

Serves 6

Nutritional Facts Per Serving

• Calories: 320
• Protein: 12 grams
• Fat: 20 grams
• Carbohydrates: 25 grams
• Sugar: 18 grams
• Sodium: 180 mg

Instructions

1. Start by preheating your oven to 325°F (about 163°C).
2. In a mixing bowl, combine almond flour, melted butter, and a pinch of salt.
3. Press this mixture into the bottom of a greased 9-inch (about 23 cm) springform pan. This will serve as the crust for our Strawberry Protein Cheesecake.
4. In another bowl, beat the cream cheese until smooth and creamy.
5. Gradually add in the granulated sugar and continue mixing.
6. Introduce vanilla protein powder and Greek yogurt to the mix. Ensure it’s well combined.
7. Incorporate the eggs one at a time, mixing well after each addition.
8. Sprinkle in the lemon zest and vanilla extract, giving it one last mix.
9. Gently fold in the strawberries.
10. Pour this filling over the crust in the springform pan.
11. Bake in the preheated oven for about 50 minutes or until the center of the Strawberry Protein Cheesecake is almost set.
12. Once baked, turn off the oven and allow the cheesecake to rest inside for another 10 minutes with the oven door slightly ajar.
13. Remove from the oven and let it cool to room temperature.
14. Once cooled, refrigerate for at least 2 hours before serving.

Tips

1. To enhance the strawberry flavor, consider using fresh strawberries when they’re in season.
2. If you prefer a crustless cheesecake, simply skip the almond flour crust steps.
3. Always allow your cream cheese to come to room temperature before mixing; this will give your Strawberry Protein Cheesecake a smoother texture.
4. Worried about the cheesecake cracking? Try placing a pan of water in the oven while baking; the steam helps prevent cracks.

Serving Suggestions

• Slice the Strawberry Protein Cheesecake into even portions.
• Top with a dollop of Greek yogurt or whipped cream for an extra layer of decadence.
• Fresh berry compote or a drizzle of strawberry syrup can elevate the strawberry flavor.
• For those on a fitness journey, pair this treat with a cold glass of almond milk to complement the protein-packed goodness.

There you have it, AH7’s very own Strawberry Protein Cheesecake. This isn’t just a dessert; it’s a lifestyle choice. Perfect for those moments when you want a little indulgence without compromising your health goals. Every bite promises the rich flavor of cheesecake combined with the freshness of strawberries and the muscle-building goodness of protein. So why wait? Whip up this deliciousness and let every bite motivate you towards a fitter, better you!

Strawberry Protein Cheesecake

Have you ever craved a dessert that’s not only delicious but also packs a protein punch? Look no further! Our AH7 special Strawberry Protein Cheesecake is the answer to your sweet, protein-filled dreams. Dive in to learn how to whip up this tasty treat that’s perfect for fitness aficionados and dessert lovers alike.

5 from 2 votes

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Course: Dessert

Prep Time: 40 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Nutritions

Nutrition Facts

Strawberry Protein Cheesecake

Amount per Serving

Calories

320

% Daily Value*

Fat

 

20

g

31

%

Sodium

 

180

mg

8

%

Carbohydrates

 

25

g

8

%

Sugar

 

18

g

20

%

Protein

 

12

g

24

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• * Strawberries: 1 cup about 150 grams
• * Cream Cheese: 8 oz about 227 grams
• * Vanilla Protein Powder: 3 tablespoons about 45 grams
• * Greek Yogurt: ½ cup about 120 grams
• * Eggs: 2
• * Granulated Sugar: ½ cup about 100 grams
• * Vanilla Extract: 1 teaspoon about 5 ml
• * Almond Flour: 1 cup about 96 grams
• * Unsalted Butter: 4 tablespoons about 60 grams
• * Lemon Zest: from 1 lemon
• * Pinch of Salt

Instructions

• Start by preheating your oven to 325°F (about 163°C).
• In a mixing bowl, combine almond flour, melted butter, and a pinch of salt.
• Press this mixture into the bottom of a greased 9-inch (about 23 cm) springform pan. This will serve as the crust for our Strawberry Protein Cheesecake.
• In another bowl, beat the cream cheese until smooth and creamy.
• Gradually add in the granulated sugar and continue mixing.
• Introduce vanilla protein powder and Greek yogurt to the mix. Ensure it’s well combined.
• Incorporate the eggs one at a time, mixing well after each addition.
• Sprinkle in the lemon zest and vanilla extract, giving it one last mix.
• Gently fold in the strawberries.
• Pour this filling over the crust in the springform pan.
• Bake in the preheated oven for about 50 minutes or until the center of the Strawberry Protein Cheesecake is almost set.
• Once baked, turn off the oven and allow the cheesecake to rest inside for another 10 minutes with the oven door slightly ajar.
• Remove from the oven and let it cool to room temperature.
• Once cooled, refrigerate for at least 2 hours before serving.

Notes

1. To enhance the strawberry flavor, consider using fresh strawberries when they’re in season.
2. If you prefer a crustless cheesecake, simply skip the almond flour crust steps.
3. Always allow your cream cheese to come to room temperature before mixing; this will give your Strawberry Protein Cheesecake a smoother texture.
4. Worried about the cheesecake cracking? Try placing a pan of water in the oven while baking; the steam helps prevent cracks.