I Can’t Stop Eating This Protein Cheesecake
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- Опубликовано: 25 авг 2024
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Cheesecake rules, especially basque cheesecake with half the calories and 2.5x the protein.
#cheesecake #protein #weightloss
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Scale (.01): amzn.to/44FT4gp
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RECIPE BELOW
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Basque Cheesecake
Ingredients:
325g 2% cottage cheese
448g low-fat cream cheese
224g fat-free cream cheese
100g granulated sugar
150g erythritol
4g salt
8g imitation vanilla
3 eggs
2 egg yolks
480g 2% milk
40g all-purpose flour
97.2g Gorilla Mind Vanilla Ice Cream protein
If you can’t get fat-free cream cheese, you can use a combination of
500g 2% cottage cheese and 500g low-fat cream cheese instead.
"give them 2-4 hours to cool"
Aw man. I'm so use to your recipe with pe science.
did I fucking miss the sugar and erythritol???
where is it in the video
@@thecrymble26463:22
Ngl Factor is pretty decent, hopefully they dont raise prices because if they do the portions will def not be worth it.
In case you don't have a scale.
40 grams of flour = 5.12 tablespoons 100 grams of sugars = 8 tablespoons
150 grams of Erythritol = 12 tablespoons
4 grams of salt= a pinch and a half
1 pint of milk = 2 cups
Note it's 5 eggs.. 3 whole eggs + 2 yolks only.. Make a egg white sandwich with the other two egg whites
The biggest bro award goes to you! Awesome
YOU'RE A LIFESAVER OMG
The flour one varies though, based on how packed your flour is. Is that measurement sifted?
If you're making these recipes, please just get a scale.
@@MindyTunnellit makes macro tracking infinitely easier as well, and if you're making these recipes you'll probably be at least on the edge of interest in accurate macro tracking.
Recipe worth it 100 times over. The slices are huge and the taste is incredible.
I tested this recipe in France with ingredients that were closest to what I saw in the video. By following the instructions from the cookbook and the video, it's impossible to fail with this recipe.. even with low skills in cooking. Thanks for the work, Nick.
Thank you for the thorough review and am so happy you liked it!!
What did you use to replace cream cheese? Also where did you find cottage cheese?
@@OmarChidaare you in France ? you can buy cottage cheese in any Eastern European or Armenian shop if you have one in your city. It’s called tvorog. Or just get ricotta
@@yuliyahrybachova6473 yes Im in France. I work in Luxembourg and managed to get my hands on cottage cheese but didnt find low fat cream cheese we have Philadelphia in France and also managed to get my hands on Philadelphia knock off but with full protein and 3% fat or something. I was thinking to make my own cottage cheese but it will be hard to estimate the macros. Do you also live in France?
@@OmarChida I do live in France, yes. I've made my own cottage cheese many times before but I wouldn't bother doing it again, to be honest. I'm just using low-fat fromage blanc for baking now
Epic.
Collab with Ec4m 2 of my favorite food tubers :D
I want you ethan and and nick to all do a collab.
Just recently Fell in love with Brian's recipe, but now am on track to lose weight so I was sad when I couldn't enjoy it anymore... Until now!
I made it, the only change I made was that I don’t care for flavored protein so I just used unflavored protein and added 16g of vanilla bean paste (vanilla flavoring doesn’t have the same intensity/punch as the paste). It came out great, definitely not 1 to 1 to regular cheesecake but it doesn’t have that “protein alternative” taste that most protein dessert recipes have. Good work man.
P.S. I’m the super dookies guy
Lmao I don’t remember super dookies. Id have to see your profile pic n id probably remember.
never thought about getting unflavored protein but its a great idea. I hate when health recipes require you to have 10 different flavors of protein lying around
@@zits56ableyeah I have unflavored protein and a bunch of different flavor extracts; strawberry, cookie butter, coffee, maple, caramel, and more
The thing I love about these recipes is if you are meal planning and everything is fat free or zero calorie sweetener, you can have a hard time hitting your macros. Even doing a cut, you still have room for a bit of sugar and fat. Combing fat free and reduced fat cream cheese really does work. Same with regular shredded cheese.
JUST MADE THIS!!! One hundred percent worth it! Takes a bit to make, but WOW. The slices are quite big and very filling. Tastes practically the same as actual cheese cake albeit a little less sweet (I prefer it). Using the ingredients I have, each slice only came out to 325 calories when cut into 8ths. Truly delicious!
How much protein per slice?
@@Voidedsinsbro didn’t saw the video
@@Voidedsins about 30g
thank you I was looking for the number of slices :)
How much did this cost?
That looks pretty much like a german cheesecake, we just use low fat "quark" which is a kind of creamcheese, instead of the different stuff and milk.
This is basque cheese cake which is burnt
Can confim that, it looks like the one my granma used to make.
Danke schön. Does it work just as well with quark instead of cream cheese? Or which ingredient would you replace with quark?
@@iordanchis2437 yes just replace the dairy stuff with quark, the rest should be mostly the same.
I love quark. It’s pretty expensive where I live though, $7.30 for 350 grams. Cream cheese is too though
You are the only recipe channel I trust implicitly. You say to do step X, I don't vary even a little. You've done the experimental work to see what works best. It's great.
Just about lost my mind after watching the video! Immediately went out shopping for ingredients. I live in New Jersey, None of the Walmart 20 miles from me had any fat-free cream cheese. Eventually found it at Wegmans!!! Gorilla mode whey was also nowhere to be found, ended up getting a different brand with pretty much identical nutritional/caloric info. My husband also watched the video and circled the kitchen the whole time I was making it, jokingly saying “I’ve never been so excited about a cheesecake my entire life!”
It’s AWESOME that everything is given in weight, it really ensures success if followed diligently. Also love the fact that there’s strategic real flour and sugar used, which strikes the perfect balance in taste and nutrition. extreme “no carb” dessert are just not that good.
The result was PERFECTION, absolutely delicious!! The whole family, including a picky teen, loved it. I’m now cueing up all of your recipes to watch!❤
If you don’t want the top to be as dark just add a second piece of parchment paper on top of the cheesecake after reaching the desired color.
Saves you from having to throw away anything
I never threw away anything by the way. Although it may look too dark, it was perfect. Lighter and darker brown throughout. However if u want all lighter brown try out twisteds suggestion
It's called a burnt cheesecake for a reason, the top is supposed to look burnt (it's not, just carmelised)
@@Exercise4CheatMeals yeah my bad on the wording, love the recipe by the way
Keep up the great work 👍🏻
what about using aluminum foil on top, would that not also work?
@@camaro02dk yes that works as well just make sure you don’t pad it down much so moisture can still evaporate freely 👍🏻
10000% worth making. Nailed it when he said this is better than most store bought cheesecakes and at a fraction of the calories. I’ve also tried several “diet cheesecakes” using all zero fat cream cheese and all artificial sweeteners…this destroys them. Perfect balance of taste/texture/flavor and macros imo.
Did you use the gorilla mind protein or did you sub it out with something else?
@@kevinchiem5694 I’ve been a PEScience guy for like 7 years - for me - best flavors in the game.
@@kevinchiem5694I asked nick in one of the comments if we could use PE science and he said no because it altered the taste. His recc is to use the gorilla mind one.
You should be able to cut the parchment paper into a flat circle to match the bottom of your pan, so that it doesn't mess up the sides of the cake and still makes it easy to get off the pan.
I do that with all the cakes i bake. Put the parchment paper on top of the botton part of the pan. Then place the sides of the pan on top of the botton and lock the sides to the botton (with the parchment in between). Afterwards spray the pan like normal and cut the excess parchment paper around the pan. I have notices that this method often makes the pan more leak proof.
one way to prevent that extra brown, almost burnt crust: is to add water to the sheet tray. it's recommended to do this before putting it in, so you let as little heat out as possible. although it does make it more difficult. so if you can, get someone else to man the oven door.
another option is to spray with water every 10 minutes or so. in doing this, you also get to check on the progression of the cook more thoroughly. but it may take a little longer.
you don't want to avoid it, it's a BURNT Basque cheesecake, it's supposed to be like this.
@@Peterski he made the comment in the video that some people might not like it. and that you can peel it off. i figured i'd share an alternative method that doesn't lead to waste. that is all.
This man does not miss! Looks incredible! Testing this bad boy out asap!
See the pinned comment by Nick for the measurements. This is a quick recap. Thank you Nick!!
1. Add cottage cheese, and the cream cheeses, sugar, erythritol, salt and imitation vanilla
2. Mix
3. Add all eggs one at a time while mixing
4. Pour milk and mix it
5. Add protein and flour mix using a strainer and mix
6. Oil the baking pan and the parchment paper and pour the batter in
7. Bake at 475F for 36 minutes. You must give it a 180 turn half way through
What a great recipe! I am down 35 lbs since January 4th and following this channel. Flavorsome and easy to meet your macros while not exceeding calories.
This cheesecake came out great! Maid via the cookbook this past weekend! Thank you!
Slice a day keeps the fat away.
Hey I just want to say I can really tell how much work went into this video. Things like showing images and videos of the failed cheesecakes is something I don't think many other creators would do. Really great job man. Your hard work has and will continue to pay off. 😊👍🏽
I also noticed the same. So much appreciation for all your hard work. It was a pleasure to watch, can’t wait to try this 😊
Nice! I've cooked up a version this myself, two suggestions: Using the scrapes and juices of one lemon adds ton of flavour, and putting it in a waterbath helps the cheesecake stay prettier
Can you please clarify what you mean by water bath? I’m new to cooking 😅
@@JB23669it's when you put something in the oven in a dish with water. In this case, need to cover the botton with 2 layers of foiled paper and put the cheesecake inside another dish with 1/3 of the way covered with water
@@JB23669take it in the bath with you and a cup of tea and don’t come out till it’s gone
I have the cookbook and have made this twice already. This cheesecake is legit top tier dessert. Great work as always dude.
Yes!! Thank you for commenting and letting the people know what you thought. About to enjoy a slice after dinner.
Been waiting for this gem to drop. Will be making this soon and hit you up with results.
All hail Stan the stand mixer!!!!
says the best part is "it's made in as little as 20 mins with ONLY a bowl and baking pan." Proceeds with "too speed the prepping process along we need to take care of a few things ahead of time" and has several bowls and mixing utensils in front of him... great idea
just say you have no idea how to cook and you are too lazy to try
I didnt expect this to be THAT good, i need to stop underestimating you. You always provide man
Finally tried this and I LOVE IT! Ive neen wanting to make it for so long and finally did. FYI I cut it into 8 slices for 320 cals a piece. Next time i might reduce rhe sugar a tiny amount add more vanilla and a splash of lemon extract
Who is Stan Mixer?
Stan
It's a STAND mixer. But we all understood what@@Exercise4CheatMeals meant, and these recipes are always awesome!
@@Exercise4CheatMealsYour biggest fan
Stand mixer....
“Your wife’s boyfriend”. Hurr hurr hurrrr
I have been eating this almost every day for the past week - IT'S INCREDIBLE! Thanks so much for the recipe, and great job coming up with it. It feels so unfair being able to eat cheesecake while cutting and i love it! 🙌🙌
this video is 50% ads and 50% actual cooking
well it's a free recipe idk what you want lol
@@pennsylvanien2wdym all recipes are free .
@@pennsylvanien2ikr, like was it supposed to be a diss?
Use RUclips revanced extended it skips them for you
If you don’t want ads you subscribe to RUclips premium that’s how the world works nothing is free ma man
I cook similar cottage cheese casserole every day in a microwave.
- low fat or zero fat cottage cheese - 300g.
- sugar - 25-30g (1 tsp. with a top)
- a pinch of salt
- semolina - 25g (1 tsp. with a top)
- baking powder - 3g (a little bit less than a half of a teaspoon)
- big chicken egg - 1 piece
Sometimes I add raisin or coconut chip to the taste while mix it.
Mix thoroughly then put in a ceramic or heat resistant glass bowl, cover with a cap and cook 8.5 minutes at 800W in a microwave.
I made this today. I also saw Brian’s video, but trying to eat more high protein so thank you for this. I used my stand mixer and followed all the steps and it turned out perfect. No couldn’t find no fat cottage cheese so I used Greek cream cheese which has good protein to sub for that one ingredient and it was great
Great recipe and instructions... FWIW, it's a STAND mixer, not STAN mixer (unless you borrowed it from your friend Stanley, in which case never mind)
Maybe he also stans his stand mixer. I certainly Stan mine!
The Basque Cheesecake recipe my family uses has no flour so if anyone is looking to modify this to fit their needs, that is an option.
If you order ingredients online, they may have fat free cream cheese for pickup that isn’t put out on the aisle. My local Walmart does at least, so it’s worth checking in case yours does too
You can make any dish "2x protein" when you add the magic powder to the mix 😂
Made one yesterday in a small janky Walmart stand mixer AND messed up the cooking temp at 450 and it STILL was an all timer recipe!! Wife loved it, even my picky sisters loved it! Put some strawberry topping for 20extra carbs and it's better than anything I've had at the store ❤
Thank you for coming over and leaving the review Josh!!
Yup, deffo making this ! Thanks as usual
If the bottom is a problem, you can apply the paper without crumbling on top of the bottom part, then apply the side part on top of it, tight it in and cut out the paper from outside.
i worked as a barista and i can confirm that you can leave milk at room tempreture for hours and will still be good
I recently made a Basque Cheesecake following the original recipe. As I was making it I thought to myself that with a few alterations, this would make a terrific high-protein dessert, but I was uncertain how to do that. Thank you for doing that for me. As far as I can tell from having made the original and seeing others' versions, this is just about as close as you can get to the original with the original concept of the creamy center. Also: you used a sugar alcohol as a substitute sweetener. In my effort to reduce the use of sugar, I used Allulose as the substitute sweetener part of my reduced sugar effort, as sugar alcohols are associated with cardiac problems. One unanswered question: You gave the macros per slice, but how big are your slices? The original Basque Cheesecake and in the New York cheesecake recipes, one slice is 1/12 th of the recipe - that is: each cheesecake is 12 slices. How many slices does this cheesecake have for one serving for which these macros apply?
Great recipe for sweet tooth cravings but keep you on point when it comes to your diet. Keep crushing it with these recipes!
It’s perfect - so good!! Eating with strawberries- totally hits for sweet tooth and hunger satisfaction- having it for breakfast
You sir, are a savage…I love Basque cheesecake and having the possibility of eating it while macroing…and I have a stand mixer!
Stand mixer is S tier
My stan mixer makes it even better than my stand maker.
@@zackarycarpenter9940 Hahaha!
Boy do I love cheesecake, I’m definitely trying this, keep up the good work.
One more thing, 100 grams of sugar is only 400 calories. Sugar isn’t the problem, accountability is.
Agreed. 50 calories a slice but takes the cheesecake from a 5 to a 10, while tasting authentic.
@@Exercise4CheatMealsThank you so much. I'm just about to watch your video and was wondering about calories. I'm not macroing but I'm dieting*, and I'm mostly meatless due to textural issues, so this is a wonderful thing to find!!
(*75 lbs lost so far, about another 50 to go!)
Great job on the weight loss! Calories always shown at the end of the video.
Some people have an addictive relationship with sugar and they have to be extremely careful with it. It's like alcohol. Some people can have an occasional drink without problem but others can't touch the stuff because it leads to a binge. Some that have this sugar addiction have to even eliminate artificial sweeteners because just the sweet taste can set them back. So they have to use natural flavorings like lemon, cinnamon or vanilla without sweeteners
@@nataliajimenez1870 alcohol has 7 calories per gram
Seeing your channel evolve over the last year has been cool to watch man. Thanks for the content!
haha the guy always claims to be losing fat eating these foods. How can someone keep losing fat for years while looking the exact same. He is either rebounding all the time showing these foods are not sustainable or he is full of bs when stating how much fat he is losing
realized I had run out of cottage cheese when making this for a 2nd time - all I had was plain fat-free greek yogurt. Did a 1-1 substitution. Also accidentally used a vanilla whey-casein blend. Added a can of pumpkin and probably 2tb pumpkin pie spices. Used Swerve brown instead of regular granulated sweetener. Used a water bath. Took probably over an hour to bake at 470, but the top didn't burn and the result is both creamy & tasty AF...I'd highly suggest messing around with it!!!
Great recipe my guy! Love the thorough explanation and in depth step by step instructions. You got a new subscriber in me! But it's a "stand" mixer not stan mixer lol
Lmao!!! alot of people arent getting the joke, but welcome to the E4CM community Camelicious.
You deserve a sub!
I appreciate the efforts, this is a well made video, it’s informative and tells you what to do with minute detail.
So I finally made this and I must say, at first when I tried it when it was still a little warm I was not feeling the texture. But after refrigerating overnight it was a whole different experience. So creamy yet light.
I used strawberry protein powder because it happened to be the best tasting one I have on hand and it worked so well. Can’t go wrong with strawberry cheesecake! Even my kids loved it and it doesn’t get more pickier than them. Thank you for this recipe!
Public Service Announcement: No matter how hungry you are, let the cheesecake chill.
The best part about the review is two fold. Completely different protein flavor AND kid approved. The ultimate W.
Thank you for coming back and reviewing
Your RKT recipe is so good, I'm going to the grocery store tomorrow, so I'll pick up the stuff for this cheesecake. Can't wait! I'm actually lactose intolerant, but I suffer through for good food.
You are doing the lords work being lactose. 😂
I would love to try this recipe 🥰😍 and love your vids! Thank you 💕
Finaly someone uses grams!
Anyone tried this with keto friendly flour like almond or coconut?
I've been testing this recipe out with different variations and the best results for me with ingredients readily available in Sweden is:
200C oven for a total of around 60 min.
Replace all dairy with 500g quark (if flavored, use less sweetener), 500g 4% cream cheese (Eldorado has one while Philadelphia light is 11%) and the same 480g 2% milk (I use lactose free, as it often seems to have more protein).
Just had these cheesecake! It was amazing! Thank you sir
Fat free cream cheese is still out of stock in Walmart near me. I've been using laughing cow light cheese wedges as a substitute, works pretty well. 28g cream cheese is 30 cal and 28g laughing cow is 37 cal, close enough for me.
Ask the manager. Im now at 3 people who have asked and they put an order in. Its at the warehouse.
Definitely will try it this Saturday. Im craving for sweet dessert such as cheesecake but it was so calories dense. Luckily you create a lower calories while got good protein too. Thank you so much.
Really good recipe. I added the zest of one lemon which i thought was good. Thanks for the recipe, will be making this going forward.
You're the goat. I've been trying to do the same thing since Brian's video and just never liked the results. Will try this next
Made this yesterday... SO BOMB! Went with the 500g of low fat since I couldnt get zero and also subbed in 4g of almond extract with 4g of vanilla for a delicious hint of amaretto/biscotti flavor... dash of cinnamon and BOOM!
I'm big on creating healthy cheesecakes, you can make a NY style with no need for flour or sugar
Keep everything the same but you need to add in lemon zest, monk fruit sugar- tastes the same as sugar with zero calories, as well as vanilla extract..
I personally would leave out the milk and flour, just need a little cornstarch
Make a blueberry or Rasberry Topping with Monk Fruit, lemon zest, and water
Try it and let me know what you think
3 tbsp cornstarch
2 tsp lemon juice (freshly squeezed)
2 tsp vanilla extract
Lemon Zest
1-1 Monk Fruit to Sugar
Holy crap, good sir. I appreciate your efforts. Sincerely!
Great video. Well thought out and explained.
Very nice recipe - thank you for uploading this! The first recipe from your channel I watched and an instant sub.
I adapted it a bit using ingredients I had and that are common in Austria/Germany (Topfen/Quark instead of cream cheese) which worked fine as well.
I used:
500 g Topfen/Quark (fat free)
2 eggs (I do not like to split so I just tried it as is)
200 mL 0,5% fat milk
50 g sugar (10 of which beeing vanillin sugar)
75 g erythrit
50 g vanilla whey protein
2 g salt
20 g flour
So basically your recipe but with a bit different proportions and the ingredient swap. Turned out fine though (I overcooked it, so the first one is a 7/10 - easy 9/10 when I get it right I think) - baking takes not as long with a smaller cake though, 30 min were to much for me.
I will some day try again with soy protein isolate, since I prefer the taste of it (especially cooked) probably upping the vanilla content then though. If anybody has already tried something like that I would appreciate a comment.
Maybe try half quark and half skyr, i think that could work
water bath can with even cooking and help with the cracking
Full fat everything for mine
My favourite protein youtuber. Keep it up, dude.
3:25 I highly recommend to give a shot to Allulose. It’s basically sugar that it’s not absorbed by the body so it’s 0cal on many recipes and if is not sweet enough you can add inulin
You will have use a lot more since it’s only 70% as sweet as other sweeteners including sugar. So add an additional 3rd of sweetener to the recipe?
@@mariabenedum9211 i use monk fruit or inulin
Don’t be afraid of dairy or meat “fat”. Nothing wrong with either of them.
Preach. The meat and dairy doomerism is OLD NEWSSS.
I think it was a texture difference he mentioned…
Except their way higher in calories
@Jamesleestrauss A true dilemma, to be relatively healthy or to be shredded…
Nobody is afraid of fat. The issue is that fat, on average, is over double as caloric when compared to the other two macronutrients. 1g fat is ~9 calories, 1g of carbs or protein is ~4 calories.
Okay I made this recipe tonight but it’s 10:45 pm and cooling in the refrigerator- so will let you know tomorrow. It’s the dark brown on top and jiggly so it should be awesome- have fresh raspberries and strawberries to go with it
I did the macros. If cut into 8 slices its 365 calories, 17g fat, 40g carbs, 26g protein. If you switch the erythritol with splenda the carbs will go from 40g to 22g
was looking for this. thanks bro
Just arrived on this channel and I'm so glad I've come across it. This gentleman is a person who actually gives a damn about his followers.
What else can you exact?
I mean he's tested every possible option before presenting us the perfect recipe. He was even sincere with the sweetner topic, which is quite rare, because the majority of fitness influencers would falsely state that "their very low calorie recipe tastes natural/good, although they've used X sweetener which is not like other sweetener, of course"
We also have to appreciate that this man present sponsors whom actually he believes in and whose products he actually uses.
For those wondering, yes this cake is called burnt cheesecake, and just like he said, it's recommended to try this cheesecake at least once or you'll regret it, fabulous recipe btw!
Your channel is pretty good! Already love this cheesecake recipe and will try to make it today.
Glad to see so many recipes are free, 110 USD cost for a cookbook is kinda impossible to buy with avg salary in Ukraine, however, I understand that's not such a big deal in the USA, thank you for keeping some recipes available for everyone!
That is also a lot in the US for a cookbook. Certainly out of my budget.
I had no idea that Iron Musket edited your videos until today! The memories of all the COVID recipes and older fitness RUclips are coming back.
I made this and it’s absolutely amazing! You can’t tell it’s a protein cake. I sent the recipe to many friends of mine. I think your channel can grow drastically still
Made this last night, got a very similar texture to the one in this video, replacing the non-fat cream cheese with low-fat, the sugar with 130 grams of allulose, and the Gorilla protein with IsoFit vanilla bean ice cream protein, it came out amazing! Took 42 minutes in my oven.
a must try! thanks for what you do!!!
I have to make this, this is the king of macro friendly deserts
Aight bro you win my sub.
Leave them out to get cold, but they are actually getting warmer
Y'all, I made this last night and its goooood.
Just out of curiosity, did you try making this with vanilla extract instead of the imitation?
I’m wondering if I can sub out almond flour. Also I would wouldn’t skip out on the fat. I’m on Keto so this is perfect.
How am I 4 minutes into the video and have not fucking seen anything related to the god damn cheese cake?
better method for the parchment: fold the sheet into quarters and then again in half to make a triangle and again to make a thinner isosceles triangle - cut this to the radius of your pan and unfold to make a circle; use that instead of crumpled sides.
Man, everything you bring to us looks so delicious, i can't honestly wait to try some of the recipes myself, when I move out from my parents.
that Pretty Ricky part had me dying. Great videos with great value!
Broooo, been watching you for years and adapting recipes, remember even chatting with you awhile ago on Creamis as Ive had the original since it released and been playing with it since before it exploded on social media. But this, this very well may be your best recipe period and at the top of any fitness channel/gurus protein grubs. Most protein cheesecakes are mehhh, especially since 99% use greek yogurt which I can't stand in a cheesecake lol, but cottage cheese base is banging! Similar to what I've done before but this recipe is killer, someone finally cracked the code to a balanced protein cheesecake ;)
There is literally nothing wrong with sugar, it's all about balance and moderation, I have recipes where yeah it seems like a lot but people forget its spread out over servings. The anti sugar movement is so dumb, nothing wrong with it in moderation. And its way waaaaaay better taste and texture wise vs straight artificial sweetners.
Nutrition facts per slice?
Bonus tip if you’re in a time crunch or dont feel like waiting for the cream cheese to get room temp. You can submerge it in room temp water or make a dutch oven on your stove melting the cream cheese very quickly. Or just use the microwave
If you wet the parchment paper with water it becomes more easier to put in the form - no oil needed under the paper.
Just made this 👍👍👍
Put the parchment paper in water then crinkle. That helps a lot more.
I used a 12" oven safe stainless steel pan and it was a little bit overcooked but still tasted amazing.
Next time I'll take it out sooner..
Just made a variation of this with blueberries,lemon zest and lemon girl scout cookie protein powder, BANGIN'!
Trying this shortly. I loved the 2007 Pretty Ricky interlude lol
Burnt Bask Protein Cheesecake
this is not going to be cheap where I live. . . but I will have to give it a try!
The thumbnail looks like the cake is ready to be destroyed in Mount Doom.