I Can’t Stop Eating This Protein Cheesecake
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- เผยแพร่เมื่อ 12 มี.ค. 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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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.
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!
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
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
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.
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.
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
Yup, deffo making this ! Thanks as usual
This man does not miss! Looks incredible! Testing this bad boy out asap!
Been waiting for this gem to drop. Will be making this soon and hit you up with results.
This cheesecake came out great! Maid via the cookbook this past weekend! Thank you!
Slice a day keeps the fat away.
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?
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.
Great video. Well thought out and explained.
I didnt expect this to be THAT good, i need to stop underestimating you. You always provide man
Great recipe for sweet tooth cravings but keep you on point when it comes to your diet. Keep crushing it with these recipes!
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!❤
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
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.
a must try! thanks for what you do!!!
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 😊
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.
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
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! 🙌🙌
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.
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
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.
I would love to try this recipe 🥰😍 and love your vids! Thank you 💕
My favourite protein youtuber. Keep it up, dude.
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.
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!!
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 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.
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. 😂
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 looks pretty good. Nicely done man
Oh heavens yes! THIS is what I’ve been waiting for!
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
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.
I had no idea that Iron Musket edited your videos until today! The memories of all the COVID recipes and older fitness TH-cam are coming back.
Holy crap, good sir. I appreciate your efforts. Sincerely!
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 👍🏻
This is absolutely amazing.
Yum can’t wait to try
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
that Pretty Ricky part had me dying. Great videos with great value!
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.
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, Sir . . have earned my sub! Looks amazing!!
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.
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 have to make this, this is the king of macro friendly deserts
Thanks for sharing... I want to try it. Should use Monkfruit extract as a sweetner, which is amazingly close to sugar. 😊
Just recovering from my spine surgery and about to get back on the wagon, I can't wait to try this. I bought the ingredients today. Gonna have to go without the FFCC, but such is life.
You covered all bases. Even cooked it several different ways. You’re amazing.
Easy like, follow, share, subscribe. ❤
Just made a variation of this with blueberries,lemon zest and lemon girl scout cookie protein powder, BANGIN'!
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).
bulk version of this is crazy, gonna try to make it for bulking.
That looks incredible
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
this is not going to be cheap where I live. . . but I will have to give it a try!
Looks amazing mate. I'm going to try this out next week. I wonder if some sugar could be substituted with Maple Syrup or Molasses - I understand it would change the flavour and likely change the end texture. Just wondering if it would be possible though?
Love your content my brethren ❤
Made the cheesecake, it was delishious, pretty good macros too.
That looks like a beautiful Basque cheesecake. Yum.
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!
Looks yummy! Can you substitute vanilla power for chocolate or strawberry powder? I assume that everything else would be the same.
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
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..
Keen to try the recipe. How many servings does this make?
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!!!
Dope recipe bro!
Looks amazing and I have to try this.
I've never seen such a dark crust on a cheesecake though. Can you lower the heat and cook longer so rhat it doesn't brown like that? 😆
Aight bro you win my sub.
I’m all over this! I also ordered some unrelated things on your Amazon link so hopefully it helps you as well.
Thank you so much!
Nick my man you did it again ⛽⛽⛽
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.
Bro I love how you got that Ricky playing in the background 😂😂😂😂😂😂
Hi, I am planning to make it today 😊. How much milk does the recipe call? Thanks
my favorite healthy food that is super tasty and low effort is half a container of Chobani plain fat free Greek yogurt mixed with those sugar free flavor mix packets. my fav is strawberry lemonade, cherry, and grape.
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
This is a lifesaver ❤
Looks good, I'm going to make this tomorrow. How many grams of the cheesecake would be considered a serving?
Next level recipe!
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
NGL, you had me in the first half with the hand mixer
Damn! This looks amazing! I was rushing to get mine made before I had an appointment and forgot to add the milk 😢. Any ideas or should I just toss it out all together?
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.
you can sift the batter through a thin mesh strainer and bang the pan on the counter a few times to remove bubbles 😁
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
While I don't have a Creami, I think this is your best recipe yet.
It’s perfect - so good!! Eating with strawberries- totally hits for sweet tooth and hunger satisfaction- having it for breakfast
Just made this 👍👍👍
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
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.
Congrats on cooking that cake through. Most recipes exhibit a lame brownish color, but you went full charcoal on it. I’ve tried the San Sebastian original from La Viña, and I can attest that’s the key factor for its uniqueness. Almost carbon flavor on thin layer on top, creamy cheese in the middle… heavenly. Cheers,
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.
Dank af
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