I have no idea where the desire to make a cheesecake came from on Friday, but I came up with a pretty good recipe for just winging it. Part of it could’ve been that I had nothing better to do on a Friday night, or that you really can’t go wrong with dessert; regardless of the reason I’m glad that I spent some time in the kitchen experimenting.

I asked my friend Tresa if she had a good protein cheesecake recipe, of course she did. The problem with Tresa’s recipe though – it makes a whole damn cake. That doesn’t work for me. I need something for 1 or 2 servings because a few things will happen. 1. I’ll get sick of it after a few days. 2. It’ll go bad because I have gotten sick of it. 3. I will eat the whole thing.

After looking at Tresa’s recipe and searching on Pinterest, I came to the conclusion that I needed to start from scratch and I wanted to make a ricotta cheesecake. So here’s my recipe.

What You’ll Need

  • 5.3 ounces of plain nonfat Greek yogurt (I used an individual cup from Price Chopper)
  • 1 scoop of whey ( I used cinnamon swirl by Cellucor)
  • 1 tbsp water
  • 1 tsp vanilla extract
  • 1/4 cup of fat free ricotta cheese (62g if you use a food scale)
  • 6 tbsp of fat free cream cheese – softened
  • 2 egg whites
  • 1 whole egg

Directions

  • soften cream cheese in a microwave, using 10 second intervals so it doesn’t get too hot and melt
  • combine Greek yogurt, whey and water
  • add ricotta cheese and cream cheese
  • add eggs
  • add vanilla
  • to bake the cakes I used an 8″by 8″ pan and used foil to divide this into two cakes the batter weight 440g, so each cake weighed 220g. next time I will probably divide the batter and then spray a cupcake pan therefore making a few smaller cakes that will equal a serving
  • bake for 20 minutes at 350 degrees and let cool. cooling is very important because it really lets the cake set. I chilled mine over night and the foil peeled right off without losing any cake

Since I made two cakes, I decided to swirl in some Walden Farms chocolate syrup into one while the other stayed plain. When I ate the plain one I used Walden Farm caramel syrup and 1 tbsp BearNaked salted caramel apple granola for topping.

Macros per cake without extra toppings:

Fat: 3

Carbs: 11.5

Protein: 37

Most of us know the ingredients of a regular cheesecake, playing with the ingredients to make it a little healthier doesn’t hurt anyone. This still tasted like a regular cheesecake, it just happened to have a lot less fat in it and wayyy more protein for the average fitchick to enjoy. So I encourage you use your boredom on a Friday night to experiment in the kitchen and not be scared to have a failing recipe.

 


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