low carb, high protein, zero sugar cheesecake

Ingredients (and possible alternatives, depending on desired fat):
24 oz or 750g Philadelphia 95% fat-free cream cheese (lesser or greater fat content can be used interchangeably)
250 ml or 1 cup egg white (or 4 whole eggs)
125 ml or 1/2 cup skim milk (or other fat content)
1 cup Splenda or other sucralose-based sweetener
3 scoops or ~90g whey, preferably chocolate
2 tbsp unsweetened cocoa powder

1. Let the cream cheese warm to room temperature and then beat it in a large bowl, preferably with an electric mixer.
2. Mix in the rest of the ingredients.
3. Spray a baking pan with non-stick spray (or wipe down with butter). I used a 9" circular pan and had enough for two layers.
4. Pre-heat the oven to 325 degrees, and then insert the pan.
5. Let sit for approximately 20-25 minutes. At this point, the cake will be very soft, but this is a good thing. Unless the cake is still liquid, you can take it out of the oven at this point and let it sit. Alternatively, you can turn the oven off and let the cake sit in the oven, though it may continue to cook.
6. After the cake has set for 30-60 minutes, put it in the refrigerator or freezer until it has cooled enough to be cut.
7. For best results, serve chilled or lightly heated with ice cream, frozen yogurt, or sorbet.

It's very likely that the surface of the cake will crack, even though it wasn't cooked for very long. Possible ways to avoid this include cooking it at a lower temperature for longer or cooking the cake in a water bath, as is sometimes recommended for cheesecakes. However, you'll have to experiment with these methods on your own.