The secret to this macro-friendly cheesecake is nonfat cottage cheese that's blended until smooth. If that sounds gross, I promise you it's not. The other secret is unflavored protein powder. I've tried using flavored protein powders but the result is something that tastes decidedly diet. We don't eat stuff that tastes like diet food over here. The result of these secrets is a creamy and luscious cheesecake that can compete with the best of them. This recipe is next level good.
Cheesecake can be a little scary to make if you're new at it but this version is beginner friendly. I've never made cheesecake and this one comes out superb. The recipe is made in a blender and baked in a parchment lined cake pan instead of a spring-form pan and topped with a no-sugar added fruit topping.
The water bath keeps the cheesecake tender and creamy and prevents cracking. Water baths are intimidating but really there's nothing to them. All that's required is a pan larger than the vessel the cheesecake is pour into and some recently boiled water.
TIPS
- Allow all the ingredients to come to room temperature. This will ensure a smooth cheesecake.
- I really like Friendship's 1% small curd whipped cream cheese. It's just so creamy.
- For absolute accuracy, I've used weights instead of cup measurements.
- Make sure your oven is preheated for at least 15 minutes before baking. The oven running a little longer ensures a more even temperature.
Other Low-Calorie Desserts
Giant Star Spangled Cookie
Double Chocolate Skinny Brownies
Lighter Banana Pudding Parfaits
Mini No Bake Peanut Butter Pie
RECIPE
Per Serving (w/2 tbs sweetener): 191 cals, 3.2 total fat, 1.5 sat fat, 26.3 carbs, 7.5 fiber, 7 sugar, 30.9 protein
Per Serving (w/3 tbs sweetener): 195 cals, 3.2 total fat, 1.5 sat fat, 49.5 carbs, 11.3 fiber, 7.2 sugar, 30.9 fiber
Blueberries per serving: 20 cals, 4.8 carbs, 1.5 fiber, 2.5 sugar
150g nonfat cottage cheese (small curd preferred)
120g nonfat Greek yogurt
30g nonfat cream cheese
4 tbs liquid egg whites
30g unflavored protein powder
3 tbs no calorie sweetener (2 tbs makes it much less sweet but is lower carb)
1/2 tsp vanilla extract
2 tsp cornstarch
Topping
1/2 cup frozen blueberries
1/4 tsp cornstarch
Preheat oven to 350F. Make 2, 4 inch circles from parchment paper, spray with cooking spray and insert into 2, 4 inch springform pans or cake pans. If using springform pans, wrap the exterior of each pan with 2 pieces of tinfoil, pinching the edges at the top.
Blend the cottage cheese until smooth. Then add yogurt, egg whites, protein powder, sweetener and cornstarch. Blend just until combined. Add the cream cheese and blend just until incorporated. Poor into a the baking dish.
Put the pans into a water bath and bake for 25-30 minutes or until cheesecake jiggles. Turn off oven. Open oven door slightly for 1 minute. Then close oven door for 1 hour. Remove cheesecake, cover and refrigerate for at least 6 hours or overnight.
To make the topping: Add blueberries into a microwave safe bowl. Sprinkle on cornstarch. (I use a small sieve) and heat until soft. Refrigerate until ready to serve. Smooth half the mixture atop each cheesecake.
Comments
Post a Comment