Gluten-Free High Protein Cheesecake (GF, SF)

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Here at The Tasteful Pantry, we are huge fans of having our cake and eating it too…literally! For us that means eating delicious food that is also nutritious and doesn’t break the calorie bank! So that’s why we’re super excited to share the idea of a high protein cheesecake with you. Not only do the ingredients in this cheesecake give you a protein boost, but they also replace many of the high fat high calorie ingredients found in typical cheesecakes with cleaner, healthier versions that still give you a rich creamy consistency. We love this recipe from the Dashing Dish, which you can top with a fruit or topping of your choice. 

Ingredients (makes one 8-inch pie):

Almond Crust:
2 cups Almond meal/flour
2 tbs Applesauce (butter/coconut oil would also work)
1/2 tsp Salt
1/2 cup Baking stevia or 1 cup sweetener that measures like sugar

Cheesecake Filling:
1 (8 oz) pkg Low Fat Cream cheese (or Greek yogurt cream cheese)
2 cups Plain low fat Greek yogurt
1/2 cup Baking stevia or 1 cup sweetener that measures like sugar
2 large Egg whites
2 large Whole eggs
1/2 cup Unsweetened almond milk (or low fat milk)
1/2 cup Vanilla protein powder (or flavor of choice)
1 tsp Vanilla extract
1/8 tsp Salt

To Prepare your Crust: Preheat oven to 350 degrees. Spray an 8 inch springform pan with cooking spray. In a medium bowl, mix together the dry ingredients for your crust (almond meal, salt, stevia), stirring to combine. Add in applesauce and stir until mixture is crumbly like wet sand. Press into springform pan and bake for 10-12 minutes, or until lightly golden brown around the edges. Lower temperature of the oven to 325 degrees.

To Make the Filling: In a medium bowl, beat the cream cheese with the greek yogurt until creamy. Scrape sides of bowl down, add the sweetener and mix on medium until well incorporated. Add eggs one at a time. Scrape sides of bowl. Add the rest of the ingredients and mix well, but don’t over mix it.Bake: Pour batter into your pan, spread it out with a spatula. Bake at 325 degrees for 30 minutes. And then turn it down to 200 degrees and let it go for 50-60 minutes. Gently shake the pan. It should jiggle, but not be soupy in the center. If you touch the center / top gently the batter should not stick to your finger.

Let Cool: Remove cheesecake from the oven and take a knife and gently separate the crust from the pan to prevent cracking. Let cool completely on the counter, then into the fridge for at least a few hours before serving. Top with your toppings of choice.

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