High Protein Chocolate Cheesecake (Easy & Healthy)

0 Preheat and Prep: Preheat your oven to 325°F (163°C). Lightly grease the inside of a 7-inch springform pan (or regular cake pan) with oil and line the bottom with a parchment paper round.
1 The Foil Shield: Wrap a large sheet of aluminum foil securely around the outside bottom and sides of the pan (like placing the pan in a foil bowl) to protect it from the water bath.
2 Prep the Water Bath: Fill a large, deep baking pan with 2 to 3 inches of water and place it on the center rack of your oven to heat up while preheating.
3 Whip the Base: In a large bowl, beat the low-fat cream cheese with a hand mixer until it is completely smooth, light, and fluffy.
4 Add the Liquids: Add the nonfat plain Greek yogurt, unsweetened almond milk, and vanilla extract. Beat until the mixture is fully combined.(Note: Skip the almond milk if you are substituting pure whey protein powder instead of a whey-casein blend).
6 Mix the Dry Ingredients: Add the chocolate protein powder, cocoa powder, and cornstarch. Beat on low speed until just incorporated, scraping down the sides of the bowl with a spatula as needed.
7 Gently Add the Eggs: Add the whole egg and egg whites. Beat on low until just combined—be careful not to over-mix here, as adding too much air will cause the cheesecake to crack!
8 Bake in the Water Bath: Pour the velvety batter into your prepared pan and smooth the top. Carefully place your cheesecake pan directly into the hot water bath in the oven. Bake for 27 minutes. The center (about 2 inches wide) should still look slightly jiggly or feel soft to the touch.
9 The Slow Cool Down: Turn off the oven, prop open the oven door about 4 to 5 inches, and leave the cheesecake inside for 1 to 2 hours to cool.This gentle cool-down prevents it from sinking or cracking.
11 Chill and Set: Remove the baked cheesecake from the oven and let it cool completely on the counter. Cover the pan with plastic wrap and place it in the refrigerator for 2 to 4 hours to fully chill and set before slicing. Enjoy!