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.

Ingredients 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

Ingredients 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)