Cinnamon Swirl Protein Cheesecake http://www.youtube.com/watch?v=GS8UA594O2s Ingredients:
1 Block of Cream Cheese / 8oz (Room Temperature)
6oz Greek Yogurt
2 Whole Eggs (Room Temperature)
1 Scoop’s Cinnamon Swirl Whey (30g)
1/8 cup Splenda, Truvia, Stevia
Dash of Cinnamon
8g SF/FF Pudding Mix (used vanilla)
Dash of Milk (I use Almond)
Leave all ingredients out at room temperature;
First beat the cream cheese until thick and smooth.
Combine all Dry ingredients (Whey, Splenda, SF/FF Pudding, Cinnamon) into cream cheese and beat slowly into mixture.
Slowly add in wet (milk, Yogurt, and then add in eggs last one by one and continue to mix on a low setting for a few minutes until blended well.
Place in a Spring form 6-7” pan (The best for cheesecakes) or use a generic pyrex dish for 30 minutes at 250 degrees, then 50 minutes at 300 until the middle can be picked with a toothpick and come out clean.
Protein – 80g
Carbs – 45g
Fat – 10g