Ingredients
Method
- 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.
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.