Why is the cheesecake baked at two different temperatures?

Beginning at 325°F sets the outer structure of the cheesecake most efficiently and then reducing to 200°F gently and slowly finishes baking the interior without the excessive heat that causes cracking, rubbery texture, or an uneven set. The two-temperature method is the most reliable and most tested technique for the most beautifully smooth and most properly creamy-textured protein cheesecake.

Can I use a larger pan than 6 inches?

Yes, but the baking times will change. A larger pan produces a thinner cheesecake that sets more quickly and requires less time at both baking temperatures. Monitor closely and begin checking for doneness earlier. A smaller volume of batter in a larger pan will also produce fewer and smaller servings with proportionally fewer grams of protein per slice.

How do I know when the protein cheesecake is done?

The cheesecake is done when the edges are set and no longer glossy, the center has a very slight jiggle when the pan is gently shaken, and the top looks matte rather than wet. The slight center jiggle is the most reliable indicator of the most properly set protein cheesecake that will firm completely during overnight refrigeration.

Strawberry Protein Cheesecake Easy High Protein Low Sugar Recipe

Name: Strawberry Protein Cheesecake The Most Easy High Protein Low Sugar Healthy Cheesecake You Will Bake
Prep time: 5 min
Cook time: 1 h 30 min
Total time: PT-497486H58M19S
Cuisine: American
Ingredients: 2 large Whole Eggs; 1/4 cup Granulated Sweetener of choice; 10.6 oz Strawberry Greek Yogurt fat-free reduced fat or full fat; 2 tbsp Low-Sugar Strawberry Jelly; 1 tsp Fresh Lemon Juice; 12 oz Cream Cheese fat-free reduced fat or full fat; 2 scoops Vanilla or Strawberry Protein Powder; 1/2 cup Fresh Strawberries chopped; Greek Yogurt and Fresh Strawberries for topping optional

Description

The most easy high-protein Strawberry Protein Cheesecake made by combining 2 large eggs 1/4 cup sweetener 10.6 oz strawberry Greek yogurt 2 tbsp low-sugar strawberry jelly 1 tsp lemon juice 12 oz cream cheese 2 scoops vanilla or strawberry protein powder and 1/2 cup chopped fresh strawberries in a large bowl mixing with hand mixer until completely smooth pouring into a parchment-lined 6×2-inch pan baking at 325°F for 30 to 35 minutes then reducing to 200°F for 50 to 60 more minutes cooling completely and refrigerating overnight before topping with Greek yogurt and fresh strawberries. 30 grams protein per slice. A completely perfect high-protein cheesecake recipe.

Ingredients

Scale

2 large Whole Eggs

1/4 cup Granulated Sweetener of choice

10.6 oz Strawberry Greek Yogurt fat-free reduced fat or full fat

2 tbsp Low-Sugar Strawberry Jelly

1 tsp Fresh Lemon Juice

12 oz Cream Cheese fat-free reduced fat or full fat

2 scoops Vanilla or Strawberry Protein Powder

1/2 cup Fresh Strawberries chopped

Greek Yogurt and Fresh Strawberries for topping optional

Instructions

1. Chop fresh strawberries.

2. Add all ingredients to large bowl: eggs, sweetener, strawberry Greek yogurt, jelly, lemon juice, cream cheese, protein powder, and chopped strawberries.

3. Beat with hand mixer until completely smooth. Softened cream cheese mixes most easily.

4. Line 6×2-inch cheesecake pan with parchment. Pour mixture in almost to top.

5. Bake at 325°F 162°C for 30 to 35 minutes.

6. Without removing reduce temperature to 200°F 93°C. Bake additional 50 to 60 minutes.

7. Remove from oven. Cool completely at room temperature.

8. Wrap and refrigerate overnight or at least a few hours.

9. Unwrap. Top with Greek yogurt and fresh strawberries before serving.

Prep Time: 5 minutes
Cook Time: 1 hour 30 minutes
Category: Dessert, High Protein, Healthy
Method: Baking, Two Temperature
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 212
Sugar: 13g
Sodium: 346mg
Fat: 3g
Saturated Fat: 0g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1g
Protein: 30g
Cholesterol: 0mg

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