High Protein Cheesecake: A Protein-Packed Twist on Classic Cheesecake

If you’re someone who’s constantly juggling a sweet tooth with a desire to eat health-conscious, here’s a dessert that might just change the game for you—a high-protein farmers cheese cheesecake that doesn’t compromise on flavor but packs a serious nutritional punch. Not only does this dessert satisfy cravings, but it’s also the perfect choice when you need a sweet treat that’s full of protein without the guilt.

Let me walk you through how I made this delightful creation, what makes it special, and how you can tweak it to your own liking!

The Ingredients: Simple Yet Powerful

The beauty of this cheesecake is its simple ingredients, which all contribute to that perfect balance of creamy texture, sweetness, and an added protein boost. Here’s what you’ll need:

• 32 oz (900g) farmers cheese – This is the star ingredient. It’s a cheese that’s popular in many parts of the world but not so much in the U.S. You can usually find it in the cream cheese section of your grocery store, often branded as Friendship Farmers Cheese. Choose the unsalted variety for best results.
• 8 eggs – Yes, you heard right, 8 eggs! This will make a large cheesecake with a soft, light texture.
• 8 oz (250g) non-fat Greek yogurt – I swap out butter for Greek yogurt for a healthier alternative. It adds a creamy, tangy base and keeps things light.
• 6 oz (165g) powdered sugar – This is the sweetener. I use the lower amount because the chocolate ganache on top will add sweetness as well.
• 2 oz (50g) semolina flour – This flour gives the cheesecake structure without the heaviness of a traditional flour-based dessert.
• 1 tsp vanilla extract – A must for flavor, adding a warm, sweet aroma.
• Pinch of salt – To balance everything out.

The Process: A Little Patience Goes a Long Way

While the list of ingredients is simple, the process is a bit more involved—but don’t worry, it’s totally worth it!

Step 1: Separating the Eggs

I like to start by carefully separating the egg yolks from the whites. I know it sounds like a small thing, but if any yolk gets in with the whites, they won’t whip properly into stiff peaks. So, to be safe, I separate each egg individually into a small bowl before adding the yolk to the large mixing bowl. That way, if something goes wrong, I’m not wasting all 8 eggs at once!

Step 2: Whipping the Egg Whites

Next, I beat the egg whites with a pinch of salt on high speed with a mixer. It’s crucial to get them to stiff peaks, as they’ll help give the cheesecake its light and fluffy texture. Once they’re ready, I transfer them to another bowl and move on to the next step.

Step 3: Mixing the Yolks, Sugar, and Yogurt

In the same bowl, I whisk together the egg yolks, powdered sugar (I prefer using less here, but you can adjust to your taste), and vanilla extract. Starting on low speed is key to avoiding a powdered sugar cloud—trust me, you don’t want that mess! Once everything is incorporated, I turn up the speed and whisk until the mixture becomes thick and foamy.

Step 4: Adding the Farmers Cheese and Semolina

Now comes the fun part: the farmers cheese! It’s a bit grainy on its own, so it needs to be processed or creamed. I add it in stages, mixing it gently to keep the air in the batter. The semolina flour helps the cheesecake stay firm while also contributing to the overall lightness.

Step 5: Folding in the Egg Whites

Finally, the egg whites. They should be folded in gently to keep as much air as possible. This step is all about texture, so go slow and be gentle—mix until everything is just combined.

Step 6: Preparing the Pan

For baking, I grease a 9-inch springform pan with a little butter and sprinkle breadcrumbs on top (or you can use parchment paper if you prefer). This helps ensure that the cheesecake comes out easily once it’s baked.

Step 7: Baking and Watching the Magic Happen

I bake the cheesecake at 350°F (175°C) for about 60 minutes. You’ll notice it rise beautifully—this cheesecake has a gorgeous dome shape while baking. That said, don’t be too concerned if it collapses slightly once you take it out of the oven; that’s a normal part of the process.

The Finishing Touch: Chocolate Ganache

While the cheesecake cools, I make a simple chocolate ganache. For the ganache, all you need is chocolate (dark or milk) and whipped cream. I melt the chocolate over a double boiler (a glass bowl over a pot of simmering water works wonders), and once it’s smooth, I add in the cream to make it silky.

I pour the ganache over the cheesecake, letting it drizzle down the sides. I like a light layer of chocolate, but if you want something thicker, feel free to add more.

The Verdict: A Protein-Packed, Lighter Cheesecake

So, what does it taste like? This cheesecake is absolutely delicious. It’s not like the dense, rich, and heavy American-style cheesecake you may be used to. Instead, it’s lighter, fluffier, and a bit more grainy because of the farmers cheese. The Greek yogurt keeps it creamy but without the added fat, and the semolina adds just the right texture.

Now, for the best part: The whole cheesecake (without the ganache) contains 2,800 calories and a whopping 185 grams of protein. If you cut it into 12 servings, each slice clocks in at about 234 calories and 15 grams of protein. That’s pretty incredible for a dessert!

Final Thoughts

This cheesecake is a great option for those who want a lighter, high-protein alternative to traditional sweets. It’s definitely a family favorite of mine and a dessert I grew up eating. Whether you’re looking to satisfy your sweet tooth, need a protein boost, or simply want to try something new, this farmers cheese cheesecake is a must-try. And don’t worry—it’s just as delicious as it sounds.

Give it a go, and let me know how it turns out for you!

Happy baking, and I’ll see you in the next post!

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