per 1 serving size (Recipe makes 6 servings)
Amount Per Serving
Calories from Fat 89
% Daily Values*
Total Fat 9.91
Saturated Fat 5.99
Polyunsaturated Fat 0.20
Monounsaturated Fat 0.60
Total Carbohydrate 8.14
Dietary Fiber 0.30
Vitamin A 5.50%
Vitamin C 0.08%
* Nutritional Values are estimated and may vary
A high protein twist on cheesecake to die for!
-8 ounces cream cheese (I decided on a low-fat version!)
-12 ounces plain greek yogurt
-1 teaspoon vanilla extract
-3/4 cup stevia
-1/4 teaspoon salt
-1 tablespoon unsweetened cocoa powder -1/2 scoop MRM Dutch Chocolate Whey
-1 1/2 scoops MRM Cookies & Cream Casein -1/2 cup water
1.) Mix the cream cheese, greek yogurt, vanilla extract, and eggs in a food processor or with handheld mixer.
2.) Blend in stevia and salt.
3.) Take out 3/4 cup of this mixture and pour into a separate bowl.
4.) Add 1/2 scoop MRM Dutch Chocolate Whey and 1 tablespoon unsweetened cocoa powder to this smaller portion and mix well. 5.) Spray a pie pan, pour this mixture in and make sure its evenly spread across bottom. 6.) Place in 325 oven for 5 minutes.
7.) Now add 1 1/2 scoops MRM Cookies & Cream Casein and 1/2 cup water to left over mixture and blend really well.
8.) Add cookies & cream mixture on top of chocolate layer and bake at 325 or 25 minutes.
9.) Turn down oven to 200 and bake for an additional 60 minutes. Why at two different temps? Your cake will get a chance to rise, cook through, and then finally set without cracking!
10.) Chill cheesecake for a few hours or overnight.
*CleanEatinMomma Tip* Covering the cheesecake tends to result in a soggy top, so leaving it uncovered in fridge is actually best. This is true for all cheesecakes. I cut cheesecake into 12 pieces and for photo layered two. With a normal pie pan you wont get a very deep cheesecake. For that you'll need a smaller pan, but I wanted to make this in a pan that most have! For two pieces: 200 calories, 11 fat, 7 carbs, and 20 protein!