Wanna try this??

pamperedhen

. This recipe is just for a 6" NY-Style Cheesecake.

Macro's: 834 calories; 123g Protein, 63g Carbs, 10g Fat

12oz - Fat Free Philadelphia Cream Cheese
10oz - F age 0% Fat Free Greek Yogurt
2 whole eggs
3/4 Cup - Granulated Splenda
1/4 Cup - 1% Milk
1.25 Scoop - Trutein Vanilla Protein (42.5g)
1 tsp - Vanilla Extract
1/4 tsp - Kosher salt


Directions: All ingredients at room temperature.

1. Preheat Oven to 325 - Prepare 6" cake pan with non-stick spray and parchment paper in the bottom.
2. Cream Cheese in mixer - mix on medium until creamy - scrape sides of bowl down.
3. Add splenda - mix on medium until incorporated - scrape sides of bowl down.
4. Add eggs one at a time while on medium. Again...scrape.
5. Add the rest of the ingredients - mix on medium for 3 minutes.
6. Pour in pan - extra batter in mouth - yum.
7. Bake at 325 for 30 minutes. Turn oven to 200 for 50min - 1 hour. Remove and let cool on the counter. Wrap and refrigerate overnight.

The 6" pan is important, I've had friends try it with a glass pie plate and it was an epic failure simply because the cooking times need to be adjusted for different pans and cake thicknesses. If you don't have a 6" pan, buy one, or you need to remove the cheesecake when it's 155 degrees in the center. I use this pan, http://www.amazon.com/Parrish-Magic-...pr_product_top


Adding flavors are pretty simple...want chocolate? Add in 3 tbsp of unsweetened cocoa powder and replace the milk with 1/4 cup brewed coffee (or milk will still work).

WandaVonDunajew

I know its not news, but Robin, I LOVE you. NY Cheesecake is one of my huge temptations, but I avoid it because I can eat a whole one in a sitting. I will definitely try this one, though, it sounds divine...:flowerforyou: