Protein Cheesecake | Creamy & Super Light

60 Minuten
25 Minuten
Protein Cheesecake | Creamy & Super Light

Inhalt

    Who said cake is off-limits in a high-protein diet? Clearly, they haven't met our Protein Cheesecake yet! Moist, creamy, fresh – and a real protein bomb!
    What do you need? Just a few ingredients and a bit of patience, and your protein cheesecake will be ready to enjoy – simple, delicious, and unbelievably light.

    Nutritional values per serving

    Ergibt 16 Portionen
    Kalorien 219
    Protein 4.8 g
    Fiber 1 g
    Kohlenhydrate 24 g
    Fette 10.9 g

    ZUTATEN

    Portionen

    • For the crust:

    • 17.5 g flour
    • 4.375 g coconut blossom sugar*
    • 0.0625 tsp vanilla extract
    • 0.0625 pinch salt
    • 9.375 g vegan butter (cold!)
    • If the dough is too dry: add a splash of plant-based milk alternative

    • For the filling:

    • 25 g vanilla vegan Skyr
    • 6.25 ml soy cream
    • 6.25 g vegan cream cheese
    • 5 g applesauce
    • 3.125 g maple syrup
    • 1.875 g
      Vegan Protein Vanilla (600g/ORGANIC)
      €29,99
      €49,98 /kg
      Vetain Vegan Protein Bourbon-Vanille Dose
    • 1.5625 g starch
    • 0.0625 tbsp lemon juice
    • 0.0625 tbsp vanilla extract
    • zest of an organic lemon

    • For the blueberry topping (optional)

    • 12.5 g blueberries
    • 0.0625 tbsp starch

    • Notes:

    • Missing an ingredient? No problem! Further below you’ll find a substitution table for all the listed ingredients!
    • Tip for the curious: Switch it up by using protein powders like banana or hazelnut to explore new flavors of this protein cheesecake!

    Instructions

    1 Line a 24 or 26 cm springform pan with parchment paper.
    2 Mix all crust ingredients (except butter). Then add cold (!) butter and knead into a shortcrust dough. Add a splash of milk if too dry.
    3 Press the dough into the pan, forming a base with 2.5 cm edge. Chill if too soft. Important: press firmly!
    4 Prick the crust with a fork and refrigerate while preparing the rest.
    5 Preheat the oven to 180°C (top/bottom heat).
    6 Prepare the filling: add all ingredients to a large bowl and mix until creamy. Taste test – add sweetness if needed.
    7 Pour the filling into the chilled crust, smooth the surface, and bake.
    8 Bake for about 60 minutes. Try not to open the oven during this time to avoid cracks.
    9 After baking, turn off the oven and open the door. Let the cake cool for at least 30 minutes to 1 hour inside. It will still be soft – that’s normal!
    10 Remove from pan and refrigerate for a few hours or overnight until set.
    11 For the blueberry topping: heat blueberries, mix starch with a splash of water, and add. Simmer briefly, blend with hand blender and spread over cake. It will thicken – perfect to cover surface imperfections! ;)
    12 Enjoy your meal!

    Recipe Note

    Tip: If your protein cheesecake starts browning too early, cover it with some foil.


    Our Protein Powder: Vetain's Vegan Protein Vanilla

    Let us introduce: Vetain's Vegan Protein Vanilla – your clean, plant-based protein powder:

    • Premium 5-source blend: rice, pea, hemp, pumpkin seed & flaxseed
    • high-quality organic ingredients
    • delicious, natural flavor from real vanilla
    • free from allergens, artificial additives & sweeteners – ideal for sensitive diets
    • top-tier quality: produced under strict standards in Germany and independently lab-tested
    • great macros: 367 kcal & 69 g protein / 100 g; per serving (30 g): 110 kcal, 21 g protein
    • super tasty: ground organic vanilla beans & bourbon vanilla extract add rich, natural flavor

    We may be biased, but for us, Vetain's protein powder is the perfect ingredient in this cheesecake – it’s delicious and fuels your body with high-quality plant protein!


    Substitution Table

    Missing ingredients or want to tweak things? No problem! Here's how to make this recipe your own:

    • Flour → oat flour
    • Coconut blossom sugar → dates or any solid sweetener
    • Vegan butter → plant-based margarine or dairy butter
    • Vegan Skyr Vanilla → vegan quark + vanilla extract
    • Soy cream → oat cream or dairy cream
    • Maple syrup → honey or any sweetener
    • Applesauce → more maple syrup or other sweetener
    • Vegan cream cheese → 70 g melted & cooled vegan butter (makes it firmer!)
    • Starch → vanilla pudding powder
    • Vanilla protein → neutral, banana, etc., or even flour
    • Plant-based milk → any milk of your choice

    This protein cheesecake is vegan – but feel free to use animal-based ingredients if you prefer!



    FAQ (Frequently Asked Questions)

    Why add protein powder to cheesecake?
    The protein powder gives your cake an extra dose of protein. Many people also find protein-rich cakes pleasantly filling. It’s the ultimate fitness cheesecake.

    Does baking destroy the protein?
    Nope – our protein powder is heat-stable, so you still get all the benefits! We even recommend baking with it to increase daily protein intake.

    Can I make a crustless high-protein cheesecake with this recipe?
    Yes! Just skip the crust and add a bit more starch to firm up the filling.




    * Want a sugar-free version? Just swap the sugar for your preferred sweetener – just make sure the texture works for baking!

    Inhalt

      ZUTATEN

      Portionen

      • For the crust:

      • 17.5 g flour
      • 4.375 g coconut blossom sugar*
      • 0.0625 tsp vanilla extract
      • 0.0625 pinch salt
      • 9.375 g vegan butter (cold!)
      • If the dough is too dry: add a splash of plant-based milk alternative

      • For the filling:

      • 25 g vanilla vegan Skyr
      • 6.25 ml soy cream
      • 6.25 g vegan cream cheese
      • 5 g applesauce
      • 3.125 g maple syrup
      • 1.875 g
        Vegan Protein Vanilla (600g/ORGANIC)
        €29,99
        €49,98 /kg
        Vetain Vegan Protein Bourbon-Vanille Dose
      • 1.5625 g starch
      • 0.0625 tbsp lemon juice
      • 0.0625 tbsp vanilla extract
      • zest of an organic lemon

      • For the blueberry topping (optional)

      • 12.5 g blueberries
      • 0.0625 tbsp starch

      • Notes:

      • Missing an ingredient? No problem! Further below you’ll find a substitution table for all the listed ingredients!
      • Tip for the curious: Switch it up by using protein powders like banana or hazelnut to explore new flavors of this protein cheesecake!

      Frequently Asked Questions

      Durch das Proteinpulver bekommt dein Kuchen eine extra Portion Eiweiß. Viele empfinden proteinreiche Kuchen auch als angenehm sättigend. Das Proteinpulver hilft dir dabei, dein Energielevel stabil zu halten und deinen Muskelstoffwechsel optimal zu unterstützen. Unser Käsekuchen Rezept mit Protein ist also der Weg zum besten Fitness Käsekuchen.

      Nein, du kannst deinen Käsekuchen mit unserem Proteinpulver ruhigen Gewissens backen. Die Proteine gehen dabei nicht verloren und du profitierst weiterhin von den guten Eigenschaften des Proteinpulvers. Wir raten sogar oft dazu, unser Proteinpulver zum Backen zu verwenden, um ganz einfach den Proteingehalt einer Mahlzeit zu erhöhen und so den eigenen täglichen Proteinbedarf zu decken.

      Ja! Das ist das Tolle an unserem Rezept. Obwohl es eigentlich als traditioneller Protein Käsekuchen mit Boden gedacht ist, kannst du den Boden auch einfach weglassen. Gib dann aber etwas mehr Stärke in die Füllung, da der Kuchen sonst zu weich wird.