After a long period of testing, I finally made a tasty strawberry protein cheesecake! It’s moist, delicious and each slice contains only 187 calories!
- 11 ounces, weight Low fat cream cheese
- 5-½ cups Greek Yogurt, Plain, Fat Free
- 1 teaspoon Vanilla extract
- 1 tbsp Dear
- 2 large eggs
- 2 Scoops Vanilla Protein Powder
- 14 Strawberries, divided
Preheat the oven to 325ºF. Spray a 9-inch springform pan with nonstick cooking spray. Make sure all the ingredients are at room temperature before you start.
Using a mixer (hand or counter), beat cream cheese, Greek yogurt, vanilla extract and honey until light and fluffy. Add each egg one at a time until well blended. Mix protein powder. Be sure to scrape down the sides of the mixing bowl to ensure everything is well blended.
Stir in 5 sliced strawberries. Pour the batter into the mold and put in the oven. Bake at 325ºF for 40 minutes, then lower the oven temperature to 200ºF and bake for another 90 minutes.
Once the cheesecake is golden around the edge and a toothpick comes out clean, remove it and let it sit for 15 minutes. Hull the remaining strawberries and place them around the cake, making sure each of the 8 slices contains a berry. Add the remaining shelled berry to the center.