The holidays are coming up & guess who’s bringing dessert to the party? Ya girl JoJo issss! And since I want to prove the nay-sayers, calling my lifestyle “boring” & “restrictive“, WRONG! I’ve decided to make two versions of the same dessert: one regular cheesecake & one protein cheesecake. Because #CheesecakeIsLife
Bonus points if you remember this Friends episode..
Dieting during the holidays can be challenging, for obvious reasons. Between food temptation to the constant pressure from family & friends, the end of the year is a real struggle. But it doesn’t have to be. All we need is a little self-control with a little portion-control on the side. It’s really that simple. You don’t need Herbalife, you don’t need SlimFast; you need to move that body & follow a few of my high-protein recipes. OKAYY!
I literally tell myself everyday “Don’t. F*CK. This. Up. Joanne!” I have my goals in order. I have no time to make mistakes. With that being said, I’m walking into this Thanksgiving season with a heart full of gratitude to my damn self because- wow, how far we’ve come– as well as the will power to keep doing what I’ve been doing. And when you have cheesecake that looks thiiissss good, how can I fail? I can’t & I aint…
Life tastes better after a slice of cheesecake!
- 2 scoops ISO Unflavored Protein can opt for Vanilla too!
- 16 oz Fat-Free Cream Cheese
- 2 cups Non-fat Greek Yogurt
- 2 Eggs
- 1 tbsp Vanilla extract
- Sweet-n-Low As many as you'll need, taste test this.
- Preheat oven for 300° (if possible, keep ingredients out of fridge for a blended, more thorough mixture)
- In a medium sized bowl, blend soft cream cheese with greek yogurt
- Add protein powder, sweetner & vanilla to mixture. Blend again.
- Add 1 egg at a time, combining thoroughly after each egg.
- Using two 6in cake pans- spray pan & add parchment paper around bottom & sides of pan (this prevents cheesecake from sticking to pans)
- Pour half of the mixture into each pan & pop those babies in the oven. After the first 30 minutes, check texture of cake using a fork. If cake is still watery, leave in oven for an extra 30 minutes or so. If cake appears to be creamy, keep an eye on it in the oven- or take it out if your oven cooks faster. (Use your best judgement cutie)
- Once you poke the center of your cheesecake with a fork & the fork comes out clean, your cake is ready. I kept the cakes in the oven for 1 full hour.
- Remove from oven. Turn off oven. Allow cool down for 30 minutes or so.
- Remove from pans, slowly peeling off parchment paper to prevent breakage from your beautiful protein cheesecake. You can decorate these as best as you want, I topped my cheesecake with a thin layer of coconut whipped cream & added sliced strawberries for extra flavor & texture.
- And enjoy!
Obviously it doesn’t need to be Thanksgiving or Christmas to make a cheesecake. Cheesecake is acceptable any time of year- whether it’s a special occasion or a lazy Sunday. If you’re into creamy cakes, you’ll loooove this recipe! You can totally dress it up any way you’d like, add chocolate, maybe peanut butter? I added strawberries.. As long as you follow this step by step, you’re a little bit closer to those gainnnnzzz you’ve been dreaming of.
I’ve tried keto cheesecakes.. vegan cheesecakes.. neither really tickled my fancy so I didn’t have high hopes for this. This cake was shockingly good. I’ve been eating a slice for breakfast everyday since I made it. Because, why not? After all, one of the perks of being an adult is eating whatever I want, whenever I want lol.
Stay tuned for a video of my families reaction to the regular vs. protein cheesecake taste test! XOXO.