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That's good bro just remember to not over indulge. Sounds like you're relying on this for gains when you should focus on training and making sure you're not over consuming calories. Gain muscle slowly bro so you don't become obese in the process of trying to put on muscle. It's going to be so much harder for you if you gain a lot of fat and only a little muscle.
Since eating 5 cheesecakes that week my muscle to fat ratio has tripled, I doubled my set weights and I discovered the meaning of life, the universe and everything. Also I pooped a brick.
@@milesmorra5910 I HAVE SPENT MY ENTIRE LIFE SAVINGS ON CHEESECAKE INGREDIENTS. I HAVE SURPASSED MY MORTAL LIMITS. OVER INDULGENCE IS NOT JUST THE SOURCE OF MY POWER BUT IT IS MY GOD-GIVEN BIRTHRIGHT.
Good base recipe but a couple of tweaks. You ideally don't want the cheesecakes to pass the toothpick test. You don't want the internal temp of the cake to rise higher than 155f or 68c. You would get a much better texture by cooking it at 300f or 150c (130c if your oven has a fan) until the internal temp of the centre of the cake bits 155f or 68c. Could be 1 or 2 hours depending on the size. The low and slow method would make it more creamy and velvety like a real dessert.
My first cheesecake. Made it yesterday and I'm dumbfounded by just how easy it was. Doubled the amount you mentioned at the beginning and gave half of the cake to family members. They all loved it. There's so much potential. So many things you can add to it without much danger of ruining it. Next time I'm baking it (probably tomorrow) I'll try to add some fruits to it, maybe some lemon zest on top. Thank you!
I haven't made this cheesecake yet, however, maybe add some other typical cheesecake ingredients, like a splash of vanilla and lemon juice or a pinch of salt. Barely any added calories, but it may make it taste even more like the rich cheesecake we all know and love! Looking forward to making this recipe.
i think vanilla is not needed if you already use vanilla protein powder, the salt and lemon really is a nice touch of taste and acidity though, good idea!
Great idea. One thing I have noticed about most of the channels featuring high protein recipes is they don't follow traditional baking methods. In this instance, get a bigger bowl and use a mixer. And, as you mentioned a little vanilla and lemon zest would make a world of difference in the flavor That being said, I will be hauling out my mixer and trying this recipe.
This cheesecake is ridiculously good. I added 1 packet of cheesecake flavored no-sugar Jello pudding mix, a tbsp of vanilla extract, and a splash of milk to help it combine a little easier. It's super dense, and doesn't lose a single bit of that awesome cheesecake flavor. I did bake it lower, at 300F, and at high altitude (5300 ft or 1615 m), it was done in just under an hour.
Tried the recipe and it’s the best protein cheesecake I have made yet. I added 12g of cheesecake flavor sugar free jello pudding mix to the 2 serving recipe. Excellent! Thank you!
@@hei9856 I always cooked it in an air fryer and I believe I cook it at 325 for 25 minutes. I think the video says 350 for 25-30 min. I just look for the tinies of a crack on top and it’s ready. It’s so yum!!
Tasty and easy recipe, although I do wonder if using a bigger bowl/hand held mixer would make life easier. Second time I made this, I added 1 teaspoon of vanilla extract and a little lemon zest to the eight portion recipe. It gave it that nice vanilla flavor and a slight kick.
Man this cheese cake is lit. I have tried many low calorie recipes from other TH-cam channels which really didn't come of that much well. This one is my favorite. Hope you come with more meal prep videos and keep up the good work
@@giinganiinja If eating a cheesecake in a week is a fun person...you are 100% right. I am not a fun person. Look elsewhere. Are you looking for fun people on youtube? I am not...we are already at an impasse. I am however down to argue against eating cheesecake every day of the week.
Awesome recipe! Was surprised at how good it tastes and it turned out better than my previous attempts at regular cheesecakes. Baked it with blueberries on top and added a little bit of stevia sweetener.
I made one, and used pure maple syrup as a sugar substitute. It tastes like a maple cheesecake. I also used oats for the base and let the oats get soft then threw it in the oven and got a perfect crust
Used your base recipe and added a few tweaks to make it resemble a "New York Style" cheesecake. Honestly tastes amazing and great macros. No more feeling guilty whenever I have cheesecake cravings!! 454g cream cheese, 400g greek yogurt, 2 eggs, 15g stevia. Added a little bit of 1% milk, fat free jello pudding mix, vanilla extract, and lemon juice.
Made it yesterday and I am just enyoing a piece for my breakfast :) Tastes great! I already gave up regarding cheesecakes - which I love - and decided to just enjoy them occassonally as a treat when I am eating outside. My attempts at home always tasted too eggy. I only had a full fat cream cheese at hand, but will try a light version next time. Also, I used soft curd cheese - “tvaroh” - instead of skyr as that is what I had in a fridge. It has similar characteristics - low in fat, high in protein (66kcal+18g P /100g). I doubled the initial batch and it is a perfect amount for 20x20 form (8x8 imperial). Baking time was 40 minutes.
I've made it several times so far,and it does need certain "adjustments " that comes along with practice,regarding time for baking and overall ingredients with proper size pan - in my case,an aluminium tray... :) I like to experiment with creation,so I've made version with banana bottom layer (half of it,for start) and blueberries on top (and inside,thats how they keep cheesecake moist and juicy,but firm),with lemon and also with spices for taste and color,and some starch like tapioca or etc. - its not necessary,but it may help. I would like to post a picture with comment,unfortunately there is no such option here. :) Anyway,it is absolutely great - with some strawberries,cherries,aronia or blueberries on the top,even better...:)
Made an adjustment - I found the zero fat cream cheese produced a dry, grainy texture that I didn't like, switched it out for philidelphia lightest. 500g philidelphia lightest 400g liberte zero fat Greek yoghurt 2 eggs 30g erythritol 60g MyProtein Strawberries & Cream whey isolate Two teaspoons of vanilla extract In a small rectangular tray, sprayed down with low cal butter spray, 15 min covered with aluminium foil and 15 min uncovered - produced a smooth, delicious cheesecake that I'll definitely be devouring in a day or two. Macro-wise per 100g Cal 95 Fat 2g Sat 2g Carbs 3.9 Sugars 3.7 Protein 14
Just to mention, Kaufland has the same Exquisa Fitline-style cream cheese with 60cal/100g but for less than an Euro for a 200g pack ! No need to spend so much money, Exquisa Fitline is just grabbing extra money out of your pocket.
Adding gelatine with pieces of fruit on top would really increase the quality of this cake in my opinion. And since gelatine has 0g of carbs and fat, but 89g of protein for 100g it would make this cake even more anabolic.
I like to use frozen and reheated fruit; the ice crystals break little holes in the fruit, so when they thaw they let a bunch of juice out. That plus the gelatin would probably make a nice berry sauce.
@@keagenmccartha7412 You are absolutely right. A lot of people don't understand complete vs. incomplete protein or which key aminos are responsible for mTOR activation like leucine; however, certain proteins when combined with other protein sources do exert similar protein synthesis rates. If the collagen is added to the regular whey protein mentioned, the aminos will be incorporated into the muscle since there is adequate leucine to trigger, in that regard the "protein" from gelatin would be significant. It won't have some of the other effects of gelatin due to amino acid transport competition though.
@@Mr-E. There won't be adequate luecine because it will be used for the other proteins already present. Or it will go towards some of the gelatin (but this will come at the cost of wasting the other amino acids from the complete proteins;;;; the total won't change regardless
i switched Skyr with vanilla Quark instead. it has about less/same kcal and a bit more protein than Skyr. but a bit thicker and not as smooth. Still works wonders.
Käsekuchen, I am making this often, but I use casein sometimes. Also I put whole grain or rye biscuits in the food processor with some light melted butter as a base and I am not baking the “batter”. I also add sugar free vanilla syrup to it. It’s a great before bed treat be cause if the casein. 😋
You really should release a cook book. Chapters for sweets, treats, main dishes, a TOC listing macros (and a kcal-ordered TOC with it)... Daily menus... I'd totally buy that book.
Freestyle time. Chocolate edition. 40g PEScience Chocolate Cupcake protein Powder 12g sugar free chocolate pudding mix ~30g zero cal sweetner 119g Plain goat cheese 237g Fat free cream cheese 267g fat free greek yogurt, plain 2 eggs 57g Fairlife Skim milk ~3g vanilla bean paste (or vanilla extract) ~3g Cocoa powder (i used king arthur double dark cocoa) Lets be real the original recipe is great on the macros but is pretty bland. I think this chocolate version with a bit of added fat from the goat cheese is better.. i should have added a pinch of salt but i forgot 😅
Lol I am definitely going to try one of these cheesecake recipes sometime. Cheesecake is one of the great flavors of the world, but its so hard to fit into a reasonable diet.
Much better video, simpler, clearer more concise and all ingredidnts displayed on one screen together. Chose this out of 10~ videos i found on the subject this is clearly the best
If you don’t want cracked edges: cook in a water bath and pull it out when shaking the pan causes a slight, quick jiggle in the middle of the cake. If its ripples it is under cooked and if it doesn’t jiggle at all, it is over cooked.
Where I live there is no acess to 0% cream cheese (the best i could find had 200 cals and 10g protein) so I thought of using fat free curd (70 cals and 12g protein) but I dont know if the texture wont be too much off. Or maybe I’ll just use 200g of greek youghurt and 200g of skyr for the 2 portions
In the video it says you use casein, but in the description it says whey. I'd say that's quite an important difference and maybe it's worth to correct it one way or the other.
I will try this as soon as I’m tired of casein pudding. I wonder if it will work with my casein because I don’t like the taste of the vanilla whey that I have. Thx!
I am from india . I dont know what is eqvalent to SKYR in this preparation. Is it same as low fat greek yogurt yogurt . Can i use plain yougurt instead of SKYR .
Felu, was könnte man dazugeben, um nen Kuchen mit Schokogeschmack daraus zu machen? Eiweißpulver hätte ich, würdest du zusätzlich Kakao und etwas zum Süßen empfehlen?
The cake is very dry and has crumbly mouth feeling. Not sure if it’s because of the „lack“ of fat or if I simply baked it too long? I baked with top/bottom heat, not circulating air at 180C and needed 65min instead of 40min until the toothpick test was fine. Although pretty good, just wanna be sure if it could be even better.
@Felu I love your recipes! I see the description and beginning of the video calls for whey, but the graphic at the end references casein. Are they interchangeable? I currently have vanilla casein powder on hand b/c I make your overnight oat recipes frequently. Thanks!
Any suggestions for cream cheese in the states? the exquisa isnt over here and the macros on the "lower fat" neufchatel cream cheese isn't nearly as good :/ still results in a good cheesecake but not quite as macro-friendly!
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Two sidet Heat in the oven? 🙂
Just wondering what size or weight the eggs were?
also mine didn't come out very creamy what would you recommend I change?
I ATE 5 CHEESECAKES THIS WEEK IM GONNA GET SO SWOLE
That's good bro just remember to not over indulge. Sounds like you're relying on this for gains when you should focus on training and making sure you're not over consuming calories. Gain muscle slowly bro so you don't become obese in the process of trying to put on muscle. It's going to be so much harder for you if you gain a lot of fat and only a little muscle.
Just realized the comment is 9 months old 😓 hope he isn't fat already
@@milesmorra5910 it was a joke bruh
Since eating 5 cheesecakes that week my muscle to fat ratio has tripled, I doubled my set weights and I discovered the meaning of life, the universe and everything. Also I pooped a brick.
@@milesmorra5910 I HAVE SPENT MY ENTIRE LIFE SAVINGS ON CHEESECAKE INGREDIENTS. I HAVE SURPASSED MY MORTAL LIMITS. OVER INDULGENCE IS NOT JUST THE SOURCE OF MY POWER BUT IT IS MY GOD-GIVEN BIRTHRIGHT.
Good base recipe but a couple of tweaks.
You ideally don't want the cheesecakes to pass the toothpick test. You don't want the internal temp of the cake to rise higher than 155f or 68c.
You would get a much better texture by cooking it at 300f or 150c (130c if your oven has a fan) until the internal temp of the centre of the cake bits 155f or 68c. Could be 1 or 2 hours depending on the size.
The low and slow method would make it more creamy and velvety like a real dessert.
My first cheesecake. Made it yesterday and I'm dumbfounded by just how easy it was. Doubled the amount you mentioned at the beginning and gave half of the cake to family members. They all loved it.
There's so much potential. So many things you can add to it without much danger of ruining it. Next time I'm baking it (probably tomorrow) I'll try to add some fruits to it, maybe some lemon zest on top.
Thank you!
Absolutely, You can add so many things, also can try with higher fat yogurt for more creaminess and so on. Glad you liked it
Lemme find out u found fat free cream cheese? I literally can’t find the thing sad
@@exileop1365 the cream cheese isn't fat free. Only the yogurt is
@@GoriIIaTactics He says fat free in the video, the yogurt is also fat free.
@@exileop1365 QFC and kroger have it if you're in the usa
I haven't made this cheesecake yet, however, maybe add some other typical cheesecake ingredients, like a splash of vanilla and lemon juice or a pinch of salt. Barely any added calories, but it may make it taste even more like the rich cheesecake we all know and love! Looking forward to making this recipe.
i think vanilla is not needed if you already use vanilla protein powder, the salt and lemon really is a nice touch of taste and acidity though, good idea!
Depends if your protein powder contains a lot of vanilla flavour/salt already. Lemon juice is def a good idea tho
Great idea. One thing I have noticed about most of the channels featuring high protein recipes is they don't follow traditional baking methods. In this instance, get a bigger bowl and use a mixer. And, as you mentioned a little vanilla and lemon zest would make a world of difference in the flavor
That being said, I will be hauling out my mixer and trying this recipe.
@@rosaleesantamaria7673 As a student living the minimalist dorm life, I'm eternally grateful they don't use conventional baking methods
Great idea, I'll do that :)
This cheesecake is ridiculously good. I added 1 packet of cheesecake flavored no-sugar Jello pudding mix, a tbsp of vanilla extract, and a splash of milk to help it combine a little easier. It's super dense, and doesn't lose a single bit of that awesome cheesecake flavor. I did bake it lower, at 300F, and at high altitude (5300 ft or 1615 m), it was done in just under an hour.
Tried the recipe and it’s the best protein cheesecake I have made yet. I added 12g of cheesecake flavor sugar free jello pudding mix to the 2 serving recipe. Excellent! Thank you!
Wow, thank you so much :)
I did it with the sugar free mix like you suggested. incredible.
Hi guys, for you that tried the 2 serving recipe: how long did you bake it for?
@@hei9856 I always cooked it in an air fryer and I believe I cook it at 325 for 25 minutes. I think the video says 350 for 25-30 min. I just look for the tinies of a crack on top and it’s ready. It’s so yum!!
@@sonyainsd Thanks for the response, gonna try this today!!😁
I've watched a few of your videos now. I want to compliment you for the quality of your presentation and the easy to make meals.
Thank you so much 🙂
quite a small bowl innit
Tasty and easy recipe, although I do wonder if using a bigger bowl/hand held mixer would make life easier. Second time I made this, I added 1 teaspoon of vanilla extract and a little lemon zest to the eight portion recipe. It gave it that nice vanilla flavor and a slight kick.
Man this cheese cake is lit. I have tried many low calorie recipes from other TH-cam channels which really didn't come of that much well. This one is my favorite. Hope you come with more meal prep videos and keep up the good work
Thank you so much :)
You know what is super low calorie? NOT EATING CHEESECAKE ALL WEEK! But what do I know....
@@xzysyndrome you sound like a real fun person...
@@giinganiinja If eating a cheesecake in a week is a fun person...you are 100% right. I am not a fun person. Look elsewhere. Are you looking for fun people on youtube? I am not...we are already at an impasse. I am however down to argue against eating cheesecake every day of the week.
Awesome recipe! Was surprised at how good it tastes and it turned out better than my previous attempts at regular cheesecakes.
Baked it with blueberries on top and added a little bit of stevia sweetener.
I made one, and used pure maple syrup as a sugar substitute. It tastes like a maple cheesecake. I also used oats for the base and let the oats get soft then threw it in the oven and got a perfect crust
Used your base recipe and added a few tweaks to make it resemble a "New York Style" cheesecake. Honestly tastes amazing and great macros. No more feeling guilty whenever I have cheesecake cravings!!
454g cream cheese, 400g greek yogurt, 2 eggs, 15g stevia.
Added a little bit of 1% milk, fat free jello pudding mix, vanilla extract, and lemon juice.
How much lemon juice?
The ingredients list at the beginning says Whey protein. The ingredients list at the end says Casein protein.
Made it yesterday and I am just enyoing a piece for my breakfast :) Tastes great!
I already gave up regarding cheesecakes - which I love - and decided to just enjoy them occassonally as a treat when I am eating outside.
My attempts at home always tasted too eggy.
I only had a full fat cream cheese at hand, but will try a light version next time.
Also, I used soft curd cheese - “tvaroh” - instead of skyr as that is what I had in a fridge.
It has similar characteristics - low in fat, high in protein (66kcal+18g P /100g).
I doubled the initial batch and it is a perfect amount for 20x20 form (8x8 imperial).
Baking time was 40 minutes.
I've made it several times so far,and it does need certain "adjustments " that comes along with practice,regarding time for baking and overall ingredients with proper size pan - in my case,an aluminium tray... :)
I like to experiment with creation,so I've made version with banana bottom layer (half of it,for start) and blueberries on top (and inside,thats how they keep cheesecake moist and juicy,but firm),with lemon and also with spices for taste and color,and some starch like tapioca or etc. - its not necessary,but it may help.
I would like to post a picture with comment,unfortunately there is no such option here. :)
Anyway,it is absolutely great - with some strawberries,cherries,aronia or blueberries on the top,even better...:)
I just made this and it was amazing. Added some melted Choc Zero dark chocolate baking chips (60cal/60chips) and strawberries as a topping.
Made an adjustment - I found the zero fat cream cheese produced a dry, grainy texture that I didn't like, switched it out for philidelphia lightest.
500g philidelphia lightest
400g liberte zero fat Greek yoghurt
2 eggs
30g erythritol
60g MyProtein Strawberries & Cream whey isolate
Two teaspoons of vanilla extract
In a small rectangular tray, sprayed down with low cal butter spray, 15 min covered with aluminium foil and 15 min uncovered - produced a smooth, delicious cheesecake that I'll definitely be devouring in a day or two.
Macro-wise per 100g
Cal 95
Fat 2g
Sat 2g
Carbs 3.9
Sugars 3.7
Protein 14
Thanks for sharing 😊👍🏽
I'm excited to try this the macros are on point
What temp did you put it at?
I haven't tried the recipe yet, but I highly appreciate the video being direct, informative, and easily explained.
Thank you :)
can't wait to try
I don't know if this is obvious to everyone, but if you'll want the cream cheese to sit out for a few hours so it's nice and soft.
Just to mention, Kaufland has the same Exquisa Fitline-style cream cheese with 60cal/100g but for less than an Euro for a 200g pack ! No need to spend so much money, Exquisa Fitline is just grabbing extra money out of your pocket.
Adding gelatine with pieces of fruit on top would really increase the quality of this cake in my opinion. And since gelatine has 0g of carbs and fat, but 89g of protein for 100g it would make this cake even more anabolic.
Great idea!
I like to use frozen and reheated fruit; the ice crystals break little holes in the fruit, so when they thaw they let a bunch of juice out. That plus the gelatin would probably make a nice berry sauce.
absolutely not. if you count "protein" from gelatin you need to do basic research on diet
@@keagenmccartha7412 You are absolutely right. A lot of people don't understand complete vs. incomplete protein or which key aminos are responsible for mTOR activation like leucine; however, certain proteins when combined with other protein sources do exert similar protein synthesis rates. If the collagen is added to the regular whey protein mentioned, the aminos will be incorporated into the muscle since there is adequate leucine to trigger, in that regard the "protein" from gelatin would be significant. It won't have some of the other effects of gelatin due to amino acid transport competition though.
@@Mr-E. There won't be adequate luecine because it will be used for the other proteins already present. Or it will go towards some of the gelatin (but this will come at the cost of wasting the other amino acids from the complete proteins;;;; the total won't change regardless
Im impressed you didn't make a mess with that bowl. To save time use a food processor. Just a tip.
My food processor is not big enough haha
Love the no bottom idea
i switched Skyr with vanilla Quark instead. it has about less/same kcal and a bit more protein than Skyr.
but a bit thicker and not as smooth.
Still works wonders.
This is really great meal prep content my guy. Thanks for all your hard work.
you are my hero I was looking for! Such perfect recipe idea! Thank you so much.
Käsekuchen, I am making this often, but I use casein sometimes. Also I put whole grain or rye biscuits in the food processor with some light melted butter as a base and I am not baking the “batter”. I also add sugar free vanilla syrup to it. It’s a great before bed treat be cause if the casein. 😋
Does it work with casein as good as with whey ?
Baked and tested today. Best creamy Fitness and Protein-Cheesecake so far. Thanks!
OMG!! I made this today and it is delicious! Will be making it often! Thanks for the recipe!
You really should release a cook book. Chapters for sweets, treats, main dishes, a TOC listing macros (and a kcal-ordered TOC with it)... Daily menus... I'd totally buy that book.
Lol i just made the announcement that I'm writing a book and it's exactly structured like this.
@@Felu Oh. Where? Didn't see it. Either way, you sold a copy already :) Do you have an estimated release date?
i think I need another 2 months. it's so much work, it's insane lol
@@Felu Making quality stuff always is, yet I'm sure it will pay off. You could try to do an indiegogo or something as well.
Wet the knife before every cut to get smoother slices
Freestyle time. Chocolate edition.
40g PEScience Chocolate Cupcake protein Powder
12g sugar free chocolate pudding mix
~30g zero cal sweetner
119g Plain goat cheese
237g Fat free cream cheese
267g fat free greek yogurt, plain
2 eggs
57g Fairlife Skim milk
~3g vanilla bean paste (or vanilla extract)
~3g Cocoa powder (i used king arthur double dark cocoa)
Lets be real the original recipe is great on the macros but is pretty bland. I think this chocolate version with a bit of added fat from the goat cheese is better.. i should have added a pinch of salt but i forgot 😅
Finally something so fucking simple.
Protein cheesecake. An immaculate conception.
Take a torch to the top to make a nice crispy crust
Lol I am definitely going to try one of these cheesecake recipes sometime. Cheesecake is one of the great flavors of the world, but its so hard to fit into a reasonable diet.
Yeah absolutely. I think this is a good compromise between taste and macros :)
Any suggestions for doing this in a microwave?
Much better video, simpler, clearer more concise and all ingredidnts displayed on one screen together. Chose this out of 10~ videos i found on the subject this is clearly the best
what if I just use already flavored Skyr for convinience and extra flavor?
That would work perfect!
I'm gonna try this tomorrow
Ty.
bruh i just found this channel. Those recipes are amazing. Can't wait to make them!!! Thank you!!
Thank you and welcome!
Hello Felo- Grüß dich.
Can I also Use Casein instead of Whey ?
Thanks A lot for your vids
Homes needed a bigger bowl but he made it work!
the best part is the crust and strawberry/cherry topping! I'll go pick up the 800cal cheese cake slice with strawberries tomorrow.
If you don’t want cracked edges: cook in a water bath and pull it out when shaking the pan causes a slight, quick jiggle in the middle of the cake. If its ripples it is under cooked and if it doesn’t jiggle at all, it is over cooked.
I'm doing this with quark and Greek yogurt, cheesecake protein whey , and a layer underneath of crushed pan di stelle and just a touch of butter
Love this recipe! Seems super easy and yummy!
I would love to see the Makro percentages at the end of the video. Greetings from Austria :)
Thank you :) I get the macros from MFP and hey don't offer such a feature yet, sorry.
Where I live there is no acess to 0% cream cheese (the best i could find had 200 cals and 10g protein) so I thought of using fat free curd (70 cals and 12g protein) but I dont know if the texture wont be too much off. Or maybe I’ll just use 200g of greek youghurt and 200g of skyr for the 2 portions
instead of whey i recommend using casein :))
Ich habe so viele Rezepte schon probiert, aber dieser Kuchen schmeckt so genial 😍
Is there any substitute for the eggs? ground chia seeds maybe?
You could probably also freeze it for longer storage
This looks amazing. What size baking pan would you recommend if we are just doing the two serving recipe?
What about egg whites and healthy oils? Canola and sea buckthorn.
Ich selber mache ne Mischung aus Frischkäse, Joghurt und Magerquark. Stabile Kombination, viel Eiweiß und super lecker
Can you replace the protein powder with anything?
Can I skip the whey protein? Does that affect the texture or just reduce the protein content.
u cant whey protein is like flour in this rec
In the video it says you use casein, but in the description it says whey. I'd say that's quite an important difference and maybe it's worth to correct it one way or the other.
woww... this is amazing!! where have you been.. so glad to have found your chanel!!!
Thank you so much and welcome :)
Are you considering that Sucralose shouldn’t be heated to more than 120 degrees c?
Wow this is fantastic. Simple, easy to understand, and very informative. Can't wait to try this!
Hope you enjoy it!
Is there anything to substitute the protein powder but still has a lot of protein?
I'm going to try this in mini cupcake bite format with fresh fruit
I will try this as soon as I’m tired of casein pudding. I wonder if it will work with my casein because I don’t like the taste of the vanilla whey that I have. Thx!
You might try cooking it in a bain marie and get a smoother texture.
I did this but the full fat version, and I used real sugar but its only 8g per 33g protein
Which brand of cream cheese do you use in Germany?
Exquisa 0.2%
I am from india . I dont know what is eqvalent to SKYR in this preparation. Is it same as low fat greek yogurt yogurt . Can i use plain yougurt instead of SKYR .
yea skyr have just less fat and more protein. consistency is similar to greek yogurt
The master is back
Thanks :)
Can i use quark/requeson instead of cream cheese? Thank u
Love the recipe can you freeze them?
I never tried but i would assume yes!
@@Felu thank you! I am loving your channel! ☺️
Have you ever tried freezing pieces for future meals?
Coould u do a protien rich version of Basque Burnt cheese cake ? would b looking forward to it
Made it just like in the video. Turned our dry and grainy… maybe you have to use casein protein instead of only whey?
Felu, was könnte man dazugeben, um nen Kuchen mit Schokogeschmack daraus zu machen? Eiweißpulver hätte ich, würdest du zusätzlich Kakao und etwas zum Süßen empfehlen?
Ja kakaopulver und etwas süße um den bitteren geschmack auszugleichen. honig zum beispiel
The cake is very dry and has crumbly mouth feeling. Not sure if it’s because of the „lack“ of fat or if I simply baked it too long?
I baked with top/bottom heat, not circulating air at 180C and needed 65min instead of 40min until the toothpick test was fine.
Although pretty good, just wanna be sure if it could be even better.
Try Swerve sweetner. No after taste and similar to sugar
Thanks for the tip!
Perfect. But what do I eat tomorrow?
Is there a substitute for the cream cheese for those of us who are allergic to dairy?
Danke, bro
Thank you for this recipe!! Ive been trying to incorporate whey protein into my diet and EVERY recipe I see has ingredients I dont have or cant have.
Do we need sugar if we’re using milk powder instead of whey?
No, milk powder is already sweet because of the lactose
Amazing. I hope you get 1 million billion subscribers
Thank you :)
Does anyone know what to replace the protein powder with if you don't have any?
You can leave it out. I would add some vanilla extract to add flavor
@@Felu perfect, that's what I was thinking flavor wisevbut was assuming that the protein powder at least provided some type of binding
Can you use Vanilla Casein or does it have to be Whey?
Can you sub a plant-based protein if you’re allergic to whey?
Yo can use casein protein instead. plant based will work aswell as long as its a sweet one
@@Felu awesome! Thank you!
Would you say Magerquark or full-fat quark are better alternatives to Skyr for this recipe?
Can I mix this in my vita-mix at a low speed I wonder?
@Felu I love your recipes! I see the description and beginning of the video calls for whey, but the graphic at the end references casein. Are they interchangeable? I currently have vanilla casein powder on hand b/c I make your overnight oat recipes frequently. Thanks!
Out of curiosity, why did you choose whey instead of casein or a whey casein blend?
If you place the baking pan in another larger pan filled with very hot water it will bake more gently and shouldn't split/crack.
Any suggestions for cream cheese in the states? the exquisa isnt over here and the macros on the "lower fat" neufchatel cream cheese isn't nearly as good :/ still results in a good cheesecake but not quite as macro-friendly!
Is it possible to leave out the protein pouder?
Yes but I would add some kind of flavor like vanilla extract!
I'd love to you make a version with a proper biscuit base, that is quite a pov base
Can you also use quark instead of fat free cream cheese?
Love the recipe. Made last week. Making this week again, double the amount 👌🏾👌🏾👌🏾