Excellent modification. I enjoyed the cheesecake generally back when RJF first released the recipe but had a problem with the soft soggy topping. Definitely a nice upgrade. With our HTLT protein I wonder if a Reese’s version of this would work 😋
Wtf. I keep making cheesecakes and they keep coming out soggy almost like a pudding consistency why? I do 448g of fat free cream cheese 340g of ff Greek yogurt 65g of whey isolate from isopure and 30g of artificial sweetener. I've been baking it for 350 degrees for 35-45 minutes so it's making me wonder why yours comes out good and mine stays like soggy do I need to bake it more?
You may be cooking it for too long. You just want the top of the cheesecake to Brown. Also make sure you’re not over mixing the base of the cheesecake. That may make it runny. The only other thing that could be messing up the consistency of the cake is maybe the type of protein you’re using you may want to try a different brand. After pulling it out of the oven make sure you let it cool fully before removing it from the springform and putting it into the fridge. Make sure to leave it in the fridge for over 12 hours so it can really solidify. I hope this is helpful. Good luck 👍 Thanks for watching 🙏
These are the ingredients for TWO 6" springform pans
-Crust
80G x2 oreo O's cereal
114G x2 yogurt
-Base
298G x2 Fat Free Cream cheese
82G x2 Whey HTLT
226G ×2 Greek yogurt
7G x2 vanilla extract
20G x2 splenda
I just started watching your channel and really love it!
Thank you so much! I really appreciate that 🙏
I just made the filling only in muffin moulds and they came out amazing
I like that idea 💡
Nice not having to commit to a whole pie 🥧
Thanks for watching 🙏
@@KEEPITOFF i still committed to all 6 muffins though haha
😂
I love your transformation bro keep it up its motivation love it
Thank you so much! I really appreciate that.
Thanks for watching 🙏
Excellent modification. I enjoyed the cheesecake generally back when RJF first released the recipe but had a problem with the soft soggy topping. Definitely a nice upgrade. With our HTLT protein I wonder if a Reese’s version of this would work 😋
Great idea! Please follow up if you make it and let me know how it goes. Thanks for watching 🙏
Nice! I'm not a huge Oreo fan, but I can see where this can be adapted -- peanut butter cup, maybe?
Great observation. Someone else gave me the same suggestion. Looking into it…
Thanks for watching 🙏
Calories are listed for a Slice, but how many slices are in a cake?
Cheers, amazing stuff! Liked and Subbed.
1368 Calories for the whole cheesecake.
Thanks for watching and subscribing! 🙏
@@KEEPITOFF perfection, thank you Sir, keep up the great content! 👌
👏
💪👍
Thanks for the support! 🙏🏼
Wtf. I keep making cheesecakes and they keep coming out soggy almost like a pudding consistency why? I do 448g of fat free cream cheese 340g of ff Greek yogurt 65g of whey isolate from isopure and 30g of artificial sweetener. I've been baking it for 350 degrees for 35-45 minutes so it's making me wonder why yours comes out good and mine stays like soggy do I need to bake it more?
You may be cooking it for too long. You just want the top of the cheesecake to Brown. Also make sure you’re not over mixing the base of the cheesecake. That may make it runny. The only other thing that could be messing up the consistency of the cake is maybe the type of protein you’re using you may want to try a different brand. After pulling it out of the oven make sure you let it cool fully before removing it from the springform and putting it into the fridge. Make sure to leave it in the fridge for over 12 hours so it can really solidify. I hope this is helpful.
Good luck 👍
Thanks for watching 🙏