High Protein Cheesecake

 

Regardless of how hard I try, I am a dessert girl. One of my biggest challenges in my striving to eat healthy, is to curb my cravings for dessert. I am sure that most of you ladies know what that is like! Especially around “that” time of the month. So, whenever I find a recipe which makes dessert a semi-healthy choice, I am all in! :)

When reading “The New Rules of Lifting for Women”, one of the things I loved about the nutrition plans is they acknowledge that the majority of women are hard-wired to want/crave dessert! The meal plan even factors in dessert! Yaaa-hoo! That was one of the selling points for me {tee hee}.

One of the recipes in the book is high protein cheesecake. I was immediately curious! Especially since the cheesecake does not have a crust. I wondered how it would stay together when you served it? But I did love the fact that it had added protein aside from the protein found in the ricotta cheese and eggs. So, the other day I gave it a whirl and baked some up!

Verdict? Pleasantly surprised!! Of course, it isn’t the same as “real” cheesecake. The texture isn’t as creamy as real cheesecake, but that also makes up for the lack on crust on the bottom. It doesn’t dish up very easily since there isn’t a crust. But if it satisfies a dessert craving, does it really matter how pretty it looks?! The flavor is delicious, and when topped with fresh fruit, like blueberries, it is a special {and healthy!} treat!!

Tip: Be careful to not over cook. The recipe says to bake between 30 and 40 minutes. I chose to bake for 35, and forgot to check it around 30 minutes. Result? The outside got a little done. It was still good, but the center was creamier!

Cheesecake with fresh blueberries?! Yes please!

High Protein Cheesecake

Serves 8; approximately 190 calories per serving.

Ingredients:

  • 2 cups part-skim ricotta cheese
  • 2 medium eggs {I used large and it turned out fine}
  • 1/2 cup reduced-fat sour cream
  • 1/2 cup vanilla whey-protein powder {I recommend Optimum Nutrition, Vanilla Ice Cream}
  • 1/4 cup granulated stevia
  • Grated rind and juice of 1 fresh lemon
  • 1 tsp. vanilla extract

Directions:

  1. Preheat oven to 375 degrees. Spray a 9-inch pie pan with cooking spray and set aside.
  2. Put all ingredients in blender, and process until very smooth.
  3. Pour mixture into prepared pan.
  4. Place pan on the top rack of oven and place a flat pan of water on bottom rack. Bake 30 to 40 minutes. {Center will still jiggle slightly}. Allow to cool to room temperature on a cooling rack. Chill well prior to serving.

Source & Recipe: slightly adapted from The New Rules of Lifting for Women.

 

If you give this recipe a try, let me know what you think! Ciao!

 

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