The Easiest Healthy Cheesecake with Rice Cake Crust
Serves 2
10 mins prep
25 mins cook
35 mins total
Indulge in this macro-friendly High Protein Cheesecake with Rice Cake Crust. An easy recipe with no extra sugar and creamy flavor for your fitness goals.
0 servings
Cheesecake:
cupNonfat Plain Greek Yogurt112g
ozSoftened Cream CheeseReduced Fat recommended, 85g
Egg White31g
cupVanilla Protein PowderWhey-casein, 22g
tspCornstarch
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Preheat oven to 350°F, line a large ramekin with foil and grease insides with non-stick cooking spray or oil.
Place rice cake in the ramekin.
In a large bowl, beat cream cheese using an electric hand mixer or paddle attachment of stand mixer until smooth; About 1-2 minutes.
Add yogurt and beat again until combined.
Beat in vanilla protein powder and cornstarch, scraping down the sides if needed.
Add egg white and beat until just combined. Do not over-mix.
Pour mixture into ramekin and smoothen top.
Water bath: Fill a large, deep baking pan with 2-3” boiling water, and place cheesecake pan in.
Bake for 25-27 minutes. Center of the top should be jiggly or soft to the touch.
Remove from oven and let cool completely.
Place in the fridge for a couple of hours to chill, then slice and enjoy!