Recipes Nugget Markets Signature Recipes
Protein Cheesecake
- Prep time
- 10 minutes PT10M
- Cook time
- 1 hour PT1H
- Yield
- 12 servings
- Difficulty
Dessert doesn't have to be a guilty pleasure—just add Greek yogurt and protein powder to make this champion cheesecake!
Ingredients
Crust:
- 2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
Filling:
- 16 ounces cream cheese, room temperature
- 3 cups nonfat Greek yogurt, room temperature
- ¾ cup granulated sugar
- 6 large eggs, room temperature
- 1 cup protein powder
- 1 pinch kosher salt
- 2 teaspoons vanilla paste
- ⅔ cup corn starch
Preparation
Preheat oven to 325°F. Grease a 9-inch springform cake pan.
To make the crust, add melted butter to graham cracker crumbs and mix until well-combined. Transfer to the springform pan and press evenly into the bottom.
For the filling, beat the cream cheese in a mixing bowl until smooth and fluffy, then add the yogurt, followed by the sugar, then the eggs, then the protein powder, then the salt, and then the vanilla paste. Gradually sift in the corn starch and finish mixing until well-combined.
Transfer cheesecake filling to the prepared crust and bake for 1 hour, or until the edges are set.
Once baked, turn off the oven, open the door a crack, and allow cheesecake to cool in the warm oven before transferring to the refrigerator to cool completely.