High Protein Japanese Cheesecake
Indulge in the cloud-like decadence of a High Protein Japanese Cheesecake, a lighter, protein-packed twist on the traditional dessert. This recipe combines the classic airy texture and delicate sweetness of Japanese cheesecake with the added nutritional boost of protein powder, making it a guilt-free treat. The batter comes together with cream cheese, velvety egg whites, and a touch of lemon juice for subtle tanginess, while a water bath ensures the cake bakes to perfection—soft, moist, and with a signature jiggle. Whether you’re looking for a post-workout snack or a healthier dessert option, this cheesecake delivers on flavor and texture without compromising on nutrition. Perfect when served chilled, it’s a sophisticated yet wholesome addition to any occasion.
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Ingredients
- 250 grams cream cheese
- 60 grams protein powder (vanilla or plain)
- 50 grams unsalted butter
- 100 milliliters whole milk
- 80 grams granulated sugar
- 6 large eggs
- 30 grams cornstarch
- 10 milliliters lemon juice
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
Directions
Step 1
Preheat the oven to 320°F (160°C). Line the bottom of a 23cm (9-inch) round springform pan with parchment paper and wrap the outside with aluminum foil to prevent water from leaking in.
Step 2
Separate the egg yolks and whites, ensuring that no yolk gets into the whites, as this will affect the meringue later.
Step 3
In a large heatproof bowl, melt the cream cheese, butter, and milk over a double boiler (or microwave in short bursts), stirring until you get a smooth mixture.
Step 4
Remove the bowl from heat and whisk in the protein powder, cornstarch, vanilla extract, and salt until well combined.
Step 5
Add the egg yolks to the cheese mixture, whisking until incorporated and smooth. Stir in the lemon juice.
Step 6
In a separate clean bowl, beat the egg whites with cream of tartar using an electric mixer until soft peaks form.
Step 7
Gradually add the granulated sugar to the egg whites, continuing to beat until stiff, glossy peaks form.
Step 8
Fold one-third of the beaten egg whites into the cheese mixture to lighten it. Then gently fold in the remaining egg whites in two additions, being careful not to deflate the mixture.
Step 9
Pour the batter into the prepared springform pan and place the pan into a larger baking dish. Fill the outer dish with hot water until it reaches halfway up the sides of the springform pan to create a water bath.
Step 10
Bake in the preheated oven for 60-70 minutes, or until the top is golden brown and the cake is set but slightly jiggly in the center.
Step 11
Turn off the oven and leave the oven door slightly open, allowing the cake to cool slowly for about 15-20 minutes inside the oven. This helps prevent cracking.
Step 12
Remove from the oven and water bath, then let it cool completely before transferring it to the refrigerator. Chill for at least 2 hours or overnight for best results before serving.
Nutrition Facts
| Serving size | 893.3 grams (893.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2403 |
| Total Fat 165.20g | 212% |
| Saturated Fat 87.40g | 437% |
| Polyunsaturated Fat 3.80g | |
| Cholesterol 1552mg | 517% |
| Sodium 2736mg | 119% |
| Total Carbohydrate 141.00g | 51% |
| Dietary Fiber 2.30g | 8% |
| Total Sugars 97.10g | |
| Protein 103.20g | 206% |
| Vitamin D 285IU | 1427% |
| Calcium 750mg | 58% |
| Iron 8mg | 42% |
| Potassium 1825mg | 39% |
Source of Calories