PROTEIN CHEESECAKE RECIPE

A 2-minute read

Do you always get the munchies right in the middle of a hardcore training phase? We’ve got the ultimate solution. You can satisfy your cravings for a creamy slice of cheesecake while still meeting your protein targets. The Gold’s Gym Nutrition recipe for high-protein cheesecake is a lifesaver for athletes with a sweet tooth.

What makes this cheesecake so special? Simple: It delivers total pleasure with zero regret! No wonder – this recipe includes a host of nutritious ingredients. For one, it features a must-have in any athlete’s fridge: low-fat quark, also known as curd cheese. It gives this cheesecake a wonderfully luscious consistency. That’s not all, though, because as well as being low in fat, low-fat quark also gives this cake’s protein content a big boost.
 

Our whey protein concentrate gives the low-fat quark a helping hand in relation to both flavour and nutrition. In fact, it’s the secret ingredient behind this cheesecake’s unique flavour. The protein powder in this recipe gives the cheesecake a lovely hint of vanilla and makes the mixture super creamy. The powder also provides a healthy dose of protein on top of the low-fat quark and the egg.
 

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That’s enough talk – let's get baking!

1. Pre-heat the oven to 180°C. 
 

2. Combine the low-fat quark, protein powder, pudding powder and an egg until the mixture is smooth.

3. Separate four eggs and beat all four egg whites in a separate bowl until stiff. 
 

4. Using a metal spoon, gently fold the beaten egg whites into the mixture. Be careful to fold, not stir to avoid ruining the fluffy consistency.  
 

5. Zest one lemon. As an alternative, you could use lemon flavouring or citrus essence. Add the zest to the mixture and add a little sweetener to taste. It’s up to you how sweet you make it – keep adding until it tastes how you like it. 
 

6. Pour the mixture into a baking mould lined with baking paper. (A small springform tin should be fine for the amounts used here.) Then pop it in the pre-heated oven and bake at 180°C for 30-40 minutes.
 

7. After you take the protein cheesecake out of the oven, it’s vital that you leave it in the tin for another hour to cool. If you don’t, there’s a risk that the cake will fall apart.
 

8. As a finishing touch, you can decorate the cheesecake with some strawberries or other fruit of your choice. And don’t worry – it still tastes just as good the following day!
 

Images © by: artem evdokimov/shutterstock.com