USP Oxy Elite Vanilla Cheesecake:
8oz Cream Cheese (used Fat Free)
6oz Greek Yogurt (used Non Fat)
2 Eggs
1 Scoop’s USP Oxy Elite Vanilla Protein
6-9g of Splenda
8g SF/FF Pudding Mix (Cheesecake/Vanilla/White Chocolate)
Just a Tsp or Dash of Milk
Directions:
Beat Cream Cheese in a mixing bowl till smooth
Combine all Dry ingredients (Whey, Splenda, SF/FF Pudding) into the cream cheese that has been beaten with a mixer
Milk and Yogurt go into the mix next and then beat them into the cream cheese and dry ingredients.
Lastly add eggs one at a time until mixed and then we are ready to bake
Spray a Springform pan (6") i got mine off amazon, these are best for cheesecakes, if not use a pyrex dish, it may not come out as great, but will still work, or an aluminum disposable you can buy at a grocery store.
Pre-head Oven to 250 and bake for 30 minutes, then turn to 300 for 40-50 minutes
Take a toothpick and stick the center, if no residue comes out then its complete.
Cool on a cooling rack for 1 hour, and keep in fridge for 6-8 hours minimum to harden/cool/thicken.
Macros:
Calories: 675
Protein – 85g
Carbs – 40g
Fat – 15g