Biscoff Protein Cheesecake

• total time: 2 hours 30 minutes

Ingredients

The BEST Protein Cheesecake on the INTERNET

Full recipe and macros below 👇🏻

Macros for Each Slice (makes 8):

172 Cals, 13g Carbs, 3.5g Fat, 22g Protein

Ingredients (makes 1 Big Cheesecake):

400g Plain Non Fat Greek Yogurt

240g 2% Cottage Cheese

1 Block (226g) Fat Free Cream Cheese (I get from Wal-Mart)

70g Biscoff Spread

10g Cookie Butter Emulsion

2 Large Eggs

100g Egg Whites

70g Vanilla Whey/Casein Blend Protein Powder

30g Powdered PB

28g Sugar Free/Fat Free Cheesecake Pudding Mix

20g Zero Cal Sweetener

20g Melted Biscoff for swirl on top

Directions

Add all your ingredients into a blender and blend on low until smooth.

Take your 9in Springform Cheesecake Pan and wrap the outside with aluminum foil. This is important for when we do the bain marie.

Spray inside of the pan with non stick cooking spray and then add all of your cheesecake batter.

Now melt 20g of biscoff and then drizzle it on top of the cheesecake. Use a toothpick to swirl it to make it look nice.

Now add your cheesecake to a sheet pan with edges at least 2in high. This is for our water bath (bain marie) so the cheesecake cooks evenly.

Pour warm water into the pan. You want it about 1-1.5 in high.

Add to a preheated oven on 300 degrees F for 55 minutes. Then turn the oven off and slightly open the oven door. Cook for another 35 minutes.

Then take out your cheesecake, take off the aluminum foil and let cool at room temp for an hour. Then add to the fridge overnight to fully set and enjoy!