For the meme only. We were joking about a protein cake for years, and now its time to actually try it. Its hands down not as good as the normal Cheesecake, but it is still tasty for the reduced sugar and fat content.

However, if you want to make a really great cheesecake, please go and follow this Basque Cheesecake recipe.

Instructions

Start by preheating the oven to 230-240 degrees.

Next mix the cream cheese and the erythrit until creamy and no crystals are notice able. In the meanwhile prepare a baking form with baking paper (I used a half sized round cake form).

Then mix in the eggs, salt and lemon juice. Ensure everything is combined evenly. Texture is everything with this dessert. There may not be any cheese lumbs.

In a separate sieve the flour and add 50g heavy cream. Mix until combined. Then add a bit more and let it mix again. Ensure that everything gets combined evenly and there is no flour sticking to the bowl. Add mor cream and let it mix until everything is combined and the cream got stiff.

Now mix in the flour mix to the other mix until nicely combined. Again ensure therer are no lumbs, check your spatula and clean it up front!

Fill everything into the baking form. Cut off the excess paper (so id does not burn).

In a preheated oven bake the cake for 30-35 minutes at 230 degrees. The top can be dark brown but should not become fully black.

In case it is quite dark after 25 minutes, top it with another sheet of baking paper. If it gets dark earlier you have to reduce the temperature the next time.

My last one I had on the lower tray for about 25 minutes and on the middle one for another 10 minutes.

Once done get it out of the oven and let it fully cool down before removing it from the baking form.

Ingredients

v3

• 500g low fat topfen
• 170g erythrit
• 15g cake flour
• 100g sweet cream
• 3g salt
• 3 eggs
• 2tsp lemon juice (juice of one medium sized lemon)

This version was actually great. The texture was way better than the last two tries, the sweet cream was essential for it. All in all still a quite healthy cake compared to most others on my blog!

V2

• 500g low fat topfen
• 2g sweetener
• 50g sugar
• 15g cake flour
• pinch of protein powder (absolute pointless, just for the meme)
• 100g sweet cream
• 3g salt
• 3 eggs
• 2tsp lemon juice
• bit of lemon cest

This version I tried to go the safe route. The taste was awesome, though the texture was suffering a bit compared to the original linked above. Though I think there are still improvements that would be worth the trade off:

Next time:

• 50g sweet cream
• 25g sudar

V1

• 500g low fat topfen
• 2??g sweetener (5g was way too much)
• 30g cake flour
• 20g protein powder (absolute pointless, just for the meme)
• 100g greek yoghurt
• 3g salt
• 3 eggs
• 2tsp lemon juice
• bit of lemon cest

WAY to much sweetener! That has to be reduced. In addition the consistenecy was really bad, very chewy and not creamy at all.

I assume that the greek yoghurt added too much water content.

Next time try to use a bit of sweet cream (maybe half of what ai use in the normal recipe).

The question for me now is if the sugar actually affects consistency more than expected and if so how one can substitute for that.

Try:

• no greek yoghurt but part of sweet creame instead
• 50g sugar and a bit of sweetener
• less cake flour (due to lack of yoghurt)