I analyzed cheesecake recipes from America's Test Kitchen, Chantal, Joe Pastry and even Paula Deen to come up with this, and I've eaten one every night for the past 7 nights. My criteria for this recipe was that it must look good, taste good (even to my wife), be macro friendly towards my diet and eaten in one setting. Also, no water baths or leaving the cake in the oven for 5 hours. This recipe is just for a 6" (15 cm) NY-Style Cheesecake.
Macro's: 834 calories; 123g Protein, 63g Carbs, 10g Fat
12oz (340g) - Fat Free Philadelphia Cream Cheese
10oz (284g) - F age 0% Fat Free Greek Yogurt
2 whole eggs
3/4 Cup (1,8 dl) - Granulated Splenda (sötningsmedel i pulverform)
1/4 Cup (0,6 dl) - 1% Milk
1.25 Scoop - Trutein Vanilla Protein (42.5g)
1 tsp - Vanilla Extract
1/4 tsp - Kosher salt (lite grövre än vanligt salt, flingsalt borde funka bra)
Directions: All ingredients at room temperature.
1. Preheat Oven to 325 (162 grader C) - Prepare 6" cake pan with non-stick spray and parchment paper in the bottom.
2. Cream Cheese in mixer - mix on medium until creamy - scrape sides of bowl down.
3. Add splenda - mix on medium until incorporated - scrape sides of bowl down.
4. Add eggs one at a time while on medium. Again...scrape.
5. Add the rest of the ingredients - mix on medium for 3 minutes.
6. Pour in pan - extra batter in mouth - yum.
7. Bake at 325 (162 grader C) for 30 minutes. Turn oven to 200 (93 grader C) for 50min - 1 hour. Remove and let cool on the counter. Wrap and refrigerate overnight.
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