About Protein Cheesecake
This creamy cheesecake delivers the rich, classic flavor you love with a lighter twist. Made with Greek yogurt and reduced-fat cream cheese, it offers a boost of protein while maintaining the smooth, tangy texture of traditional cheesecake. Whether you’re celebrating a special occasion or simply treating yourself, this easy dessert is sure to impress.
Ingredients
Oil in a spray container
9 whole graham crackers, broken in half
2 tablespoons unsalted butter, melted
2 tablespoons water
1 (8 ounce) package low-fat Neufchatel cream cheese, softened (or low-fat cream cheese)
3 (8 ounce) package fat free cream cheese, softened
3/4 cup sugar
1 cup nonfat plain Greek yogurt
2 large eggs plus 3 egg whites
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
2 teaspoons finely grated lemon zest
Pureed strawberries, optional
Preparation
01Preheat the oven to 350 degrees F. Spritz a 9-inch spring-form pan with oil until lightly coated.
02Pulse the graham crackers in a food processor until crumbled. Add the butter and water and pulse until moistened. Firmly press the crumbs onto the bottom of the pan. Bake for 8 minutes; allow to cool while you prepare the filling.
03In a large mixing bowl, beat both cream cheeses and the sugar on medium-high speed for 5 minutes or until smooth. Add the yogurt and beat on low.
04In a small bowl, whisk together the 2 eggs and 3 egg whites and add to the cheese mixture. Next add the flour, vanilla and lemon zest. Beat for 3 minutes on medium-high until creamy and fluffy. Pour over the crust.
05Place cheesecake in the oven. On the rack below the cheesecake, place a shallow dish or pan filled halfway with warm water. Bake until the cake is set but the center still jiggles, about 1 hour. Turn off the oven. Keep the door closed and let the cheesecake sit inside for 20 minutes.
06Remove the cake and transfer to a cooling rack. Run a knife around the edge and let cool to room temperature. Refrigerate overnight or about 8 hours. Enjoy!
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