NY Cheesecake morph
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All is now right with the world.0
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Key lime cheesecake (based on gp79's recipe)
16 oz fat free cream cheese
1 5.3 oz container Dannon Oikos key lime greek yogurt
2 large eggs
2 tbsp liquid egg whties
1/2 cup silk unsweetened almond milk
1/4 cup granulated splenda
1 scoop protein
the juice of 1 lime
the zest of 1 lime
Follow the instructions from the original post.
Tasted great!
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Nice! I was thinking of doing a solid lemon one tomorrow.0
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Key lime cheesecake (based on gp79's recipe)
16 oz fat free cream cheese
1 5.3 oz container Dannon Oikos key lime greek yogurt
2 large eggs
2 tbsp liquid egg whties
1/2 cup silk unsweetened almond milk
1/4 cup granulated splenda
1 scoop protein
the juice of 1 lime
the zest of 1 lime
Follow the instructions from the original post.
Tasted great!
I love lime, this sounds awesome!!
This is now the first on my baking list when I'm back in the kitchen in a couple of weeks!0 -
Key lime cheesecake (based on gp79's recipe)
16 oz fat free cream cheese
1 5.3 oz container Dannon Oikos key lime greek yogurt
2 large eggs
2 tbsp liquid egg whties
1/2 cup silk unsweetened almond milk
1/4 cup granulated splenda
1 scoop protein
the juice of 1 lime
the zest of 1 lime
Follow the instructions from the original post.
Tasted great!
I love lime, this sounds awesome!!
This is now the first on my baking list when I'm back in the kitchen in a couple of weeks!
You could probably get away with only using 1/4 cup of the almond milk. It won't let me edit my previous post to say that.0 -
Oh my goodness! Saw a link to this group via one of the boards..WOW. Ingredients will be assembled, I am terrible at baking but I am going to give this a go this weekend!0
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Bump I'm goig to try one of these this break(:0
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Can anyone tell me what almond breeze is?0
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GP79's NY style cheesecake 4 serves (but really just 2
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269 cals 31P/16C/8F
For the aussies I used
450g Philidelphia extra light cream cheese spreadable (couldn't find this in a block)
150g hansell lite homemade yoghurt
2 eggs
2 whites
1/2 cup granulated splenda
1 tbspn vanilla extract
50g vanilla casein
1/4 tspn table salt
Used 6" pan.
Baked at 160C for 30mins. Then turned it right down as it was already browning up.
Total macros for the cake were 1075 cals 126P/65C/33F
I'd say the difference in macros is down to the fat in the cream cheese. We don't get "no fat" cream cheese just low fat. When I was looking for them some of them are ridiculously **** macros LOL 8P/36C/4F per 100g for one. I just looked at it & said "fark that!"
would this be beest before 3 hours of roller derby training and assessments or after?
would it work in a muffin tray? im going to try it that way anyways (=0 -
could try muffin tray. Don't see why it wouldn't work. Just more fiddly.
almond breeze: some sort of milk0 -
Banana/peanut butter (using pb flour) cheesecake.
Cut into 8. 239 cals, 30P/14C/7F0 -
strawberry cheesecake
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strawberry cheesecake
That looks amazing!!
Sweet Potato Cheesecake
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nice! Been meaning to try that one for a while. What did you think?0
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My bday choc/PB cheesecake I made. Cut into 9
325 cals 46P/18C/8F
1kg low fat ricotta cheese
500 grams Fat Free Natural Yogurt
1 whole eggs
6 egg whites
.5 cups granulated sweetner
3 scoops (about 75 grams) choc Protein powder
2 tbspns cocoa
Topped with:
1 serve sf/ff choc fudge pudding mix
20g choc protein powder
2 tbspn PB&CO Dark choc dreams
and enough skim milk to turn to sludge
Dark choc shaved over the top.
Using 9" pan
Pre-heat oven to 150C (not fan forced <!!important!!>)
Grease baking dish with non-stick spray and line bottom with baking paper (cut out circular piece for a round dish)
Mix ricotta & yoghurt
add eggs 1 at a time, wisking as you go
add the reset of the ingredients and mix until combined
pour mixture into baking dish (it will be quite watery, don't worry)
Bake at 150C for 1 hour, then turn heat down to 110C for 1.5 hours (or until cake doesn't wobble when you shake the pan)
Allow to cool on the bench in pan for 30 minutes
remove from pan and refrigerate for at least 5 hours
This cake was damn HEAVY! haha
I really really REALLY want to try and make this! Ooohhh my goodness!0 -
Ok mine is no where near as spectacular looking as the rest in this thread but I'll put a pic up anyway
2 slices....of course hehe
Chocolate casein mix in the middle, raw base and meringue crumbled on top0 -
nice! Been meaning to try that one for a while. What did you think?
Loved it, and so did my wife. The third one is in the oven right now.0 -
Good Lord.
I don't have protein powder. What happens if I left it out? I'm assuming it'll screw up the dry-wet ingredients ratio, but I'm not sure how that will change the outcome of the cheesecake. Any suggestions? Maybe a couple tablespoons of cheesecake pudding mix?0 -
Good Lord.
I don't have protein powder. What happens if I left it out? I'm assuming it'll screw up the dry-wet ingredients ratio, but I'm not sure how that will change the outcome of the cheesecake. Any suggestions? Maybe a couple tablespoons of cheesecake pudding mix?
Maybe powdered non-fat milk? Just thinking out loud here. I've only made a "protein cheesecake" once before and it wasn't very good at all. I am preheating the oven right now and trying out a recipe very close to the OP (basically just substituting Gasparti Chocolate Myofusion for the Vanilla Trutein). I might just eat the whole thing for dinner. :bigsmile:0 -
Good Lord.
I don't have protein powder. What happens if I left it out? I'm assuming it'll screw up the dry-wet ingredients ratio, but I'm not sure how that will change the outcome of the cheesecake. Any suggestions? Maybe a couple tablespoons of cheesecake pudding mix?
my suggestion is to get some protein powder.
Mine come out perfect all the time
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Good Lord.
I don't have protein powder. What happens if I left it out? I'm assuming it'll screw up the dry-wet ingredients ratio, but I'm not sure how that will change the outcome of the cheesecake. Any suggestions? Maybe a couple tablespoons of cheesecake pudding mix?
my suggestion is to get some protein powder.
Mine come out perfect all the time
College budget. I'm pushing it just getting the cream cheese to make it.
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*kitten*. Cream cheese is more epensive than whey in Australia :laugh:0
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We keep the cheap cream cheese and canned pumpkin for ourselves. Haha*kitten*. Cream cheese is more epensive than whey in Australia :laugh:0 -
We keep the cheap cream cheese and canned pumpkin for ourselves. Haha*kitten*. Cream cheese is more epensive than whey in Australia :laugh:
LOL. Smart *kitten*! Not to mention the zero fat stuff.0 -
It's done! My first attempt. Actually strike that. I tried to make a protein cheesecake once before and it was pretty bad. :laugh:
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looks THICK! Good stuff mate.
BTW I use 500g ricotta & 500g cottage cheese for mine these days. Works a treat.0 -
Not bad for your first go at it. It looks slightly underdone to me but if it was good, who cares right.
I haven't made one of these in a while, I'm way past due.0 -
Lemon cheesecake with low cal lemon curd topping. The top was overcooked because my oven is terrible. For the lemon cheesecake, the only addition to the original recipe was the juice of one lemon and 1tbsp lemon rind.
For the lemon curd:
Juice of 3-4 lemons
1/2c. Sugar or sugar substitute
1 egg
4 tbsp. lemon zest
Heat lemon juice and sugar on stove until dissolved and just boiling.
Remove from heat. Whisk in egg and continue whisking for 1 minute.
Return to low heat, add lemon zest, and whisk continuously until curd thickens.0 -
looks great Sara!0
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These all look amazing! Can't wait to try one!!!0
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