Ingredients
- 225 g Light Cream Cheese
- 100 g Nonfat Greek Yogurt
- 60 g PE Science Snickerdoodle Protein
- 1 count Large Egg
- 125 g Sugar Substitute
Method
- Preheat oven to 350°F (175°C) and grease a 4x6 glass dish.
- Beat softened cream cheese until smooth, then add yogurt, egg, and sweetener.
- Incorporate protein powder and salt, mixing until a silky emulsion forms.
- Bake for 30-35 minutes until edges are firm but center is jiggly.
- Cool gradually with the oven door cracked for 10 minutes.
- Chill for at least 1 hour and top with cinnamon-sugar sweetener before serving.
Nutrition
Notes
Always use a Whey/Casein blend like PE Science for a dense, bakery-style crumb. Soften cream cheese to room temperature before blending to avoid lumps. Let the cheesecake cool gradually in the oven with the door cracked to prevent surface cracking. For the best flavor, allow it to set in the fridge overnight.