High Protein Cheesecake
- 09-15-2005, 09:25 AM
High Protein Cheesecake
Made this last night, and it tastes great!
- 4 pkgs (8 oz.) of Philidelphia Fat Free Cream Cheese
- 1 1/2 Cups Splenda
- 1 tsp. Vanilla Extract
- 5 egg whites
- 2 sccops ON 100% Whey, Vanilla
- 1 Pie Crust (I used a premade graham cracker crust)
- Sugar Free Syrup
- Fat Free Cool Whip
Blend the cream cheese, splenda, vanilla, and whey in a big bowl. Add the egg whites one at a time, and continue mixing until you have used all the whites. Pour your mix into the pie crust (i had extra, just store any left over mix into a container and stick it in fridge), and bake at 325 for 55min. Place cake into the fridge to cool for 4 hours. For some extra flavor, take a handful of strawberries, quarter them, and place them in a bowl. Spread sugar free syrup (or just sprinkle some splenda) over the berries. Add the strawberries with a scoop of cool whip as a topping for one tasty piece of pie !
Of course, like any recipe, these ingredients are by no means set in stone. Play around with the amount of whey for a desired protein/carb ratio. You can also remove the crust all together if you have the appropriate non-stick pan (i made this as a semi-cheat meal, hence the graham cracker crust).
- 09-15-2005, 09:46 AM
you can actually do a good crust with baked oats.. mash them down and prebake them like you would any other crust... splenda and cinnnninumimnn to taste...
- 09-15-2005, 09:49 AM
You know, I never even thought about doing that. Will have to give it a try some time, I'm sure it tastes great
09-17-2005, 11:29 AM
this sounds delicious...but unfortunately the only protein powder I have around right now is 25lbs of strawberry whey and a bunch of chocolate casein :-/
Will give it a try sometime when I pick up some vanilla whey or something...wonder how it would taste using some cheap whey like the 2lb tubs from CVS for 11.99??? lol
12-09-2005, 02:19 PM
How do you make the oat crust? Just mashing the oats doesn't make much sense; what do you use to glue them together? Most recipes call for butter and sometimes eggs. Most recipes also use flour and other products that glue together easily. I don't see oats doing that.
12-09-2005, 02:25 PM
Whey will denature when cooked.
used an egg protein instead.
12-10-2005, 10:44 AM
did someone say cheesecake? dude, you're a genius...i think i would sub stevia for splenda. worried about the chlorinated sugar thang.
12-10-2005, 12:47 PM
Originally Posted by julius kelp
Stevia isn't without its own problems.
12-11-2005, 03:37 PM
huh, maybe there is no safe substitute...
12-11-2005, 04:02 PM
i might have to give this a try over christmas
12-11-2005, 04:03 PM
I'm gonna make the damn cheesecake with unprocessed sugar and eat it and suffer the consequences........
12-11-2005, 10:34 PM
12-12-2005, 09:04 PM
that may be the worst part. crusts are made of some kind of room temperature solid fat. maybe good coconut fat or something?
12-13-2005, 02:19 AM
who needs a crust? i'll eat mine by the spoonfull
12-13-2005, 08:37 AM
Umm, so how do you make an OAT crust?Originally Posted by julius kelp
12-13-2005, 08:43 AM
easiest would be to make a crumb-like pie. Similar to a graham wafer pie. If you used quick oats (therefore finer ground),... say 2 cups of quick oats, and maybe 1/4 cup Splenda for baking - preferably the brown sugar splenda they have in the U.S.... you'd need maybe 1/4 cup of some sort of fat... maybe less. Just enought o make it somewhat stick.Originally Posted by Nullifidian
put in apple sauce for a bit of sweetness, cut back on the splenda... and that would also let you cut back on the fat
add in an egg, that'll let you cut the fat back further
12-13-2005, 10:10 AM
Originally Posted by Nullifidian
here's recipe that's fairly decent both crust and no bake cheese cake
12-13-2005, 11:54 AM
I made a pretty simple one... ground some rolled oats in a coffee grinder (could use oat flour), add 1 egg, cinnamnn & splenda to taste & a little water. Just mix it up (thick) and spread it in your pan.Originally Posted by Nullifidian
Great cheese cake recipe by the way!
12-13-2005, 01:11 PM
Originally Posted by velikimajmun
is this from a ebook? book? just curious because this is something i would def buy
12-13-2005, 01:54 PM
Originally Posted by wojo
yeah its called gourmet nutrition its by john berardi and some other dude. Its not bad.
02-04-2006, 05:17 PM
Thanks it was de-lish!Originally Posted by XxBiG_EDxX
02-04-2006, 05:59 PM
I bought all the ingredients. Now I just need to find the time to whip it up.
02-12-2006, 04:11 PM
It is in the oven right now
I broke down the macros, based on how I made it. This is actually an ideal meal, whether cutting or bulking.
The total batch contains:
148 g Carbohydrate (26g Fiber; 10.5g Sugar)
If divided into 6 portions, each portion would contain:
I made the crust with 6.5 servings (3.5 cups)) of oatmeal, 3 eggs, and 1/2cup of Splenda.
For next time, I think I'll add a few servings of almonds to the oats when I'm grinding them up. That should taste great and add some healthy fats and additional fiber.
03-05-2006, 07:23 PM
you could use chocolate whey protein is you wanted to make a chocolate cheesecake ...just a thought ...im going to make it this weekend ...
03-08-2006, 11:09 AM
03-21-2006, 11:38 PM
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