Vanilla Cheesecake
If you want to try out only one of the protein powder recipes mentioned here, this Vanilla Cheesecake is the one you need to go for. It is a smooth and creamy delight with a rich vanilla flavor that just melts in your mouth. It’s like a heavenly combination of sweet and tangy goodness all wrapped up in a perfect slice of cheesecake. You’ve got that crumbly graham cracker crust holding up the velvety filling, and with every bite, you’re transported to dessert paradise.
Vanilla Cheesecake
Ingredients
- 450 grams of fat-free or low-fat softened cream cheese
- 240 ml Greek yogurt
- 3 scoops Elite 100% Gourmet Vanilla
- 120 ml Stevia or other low-calorie sweetener
- 3 large eggs
- 5 ml vanilla extract
- A pinch (about 1 ml) of salt
- Fresh berries for toppings
Directions
- Preheat your oven to 175°C (350°F). Mix the almond flour, melted coconut oil, maple syrup (or honey), and vanilla extract in a bowl.
- Press this mixture evenly into the bottom of a 9‑inch springform pan.
- Bake for 8 – 10 minutes until it is lightly golden. Let it cool while you prepare the filling.
- While that is working, beat the softened cream cheese until it is smooth. To this, add Greek yogurt, vanilla protein powder, and Stevia. Mix until everything is well combined.
- Add the eggs one at a time, mixing well after each egg and then you simply add vanilla extract and a pinch of salt, and mix until smooth.
- You then have to pour the filling over the cooled crust.
- Place the springform pan in a larger baking pan. Pour hot water into the larger pan until it comes halfway up the sides of the springform pan (this is a water bath).
- Bake for 45 – 55 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about an hour.
- Remove from the oven and refrigerate for at least 4 hours, or overnight.
- You can simply slice this cheesecake and serve it.
