Dessert

gp79 Chocolate Cheesecake is for Dessert.

gp79 Chocolate Cheesecake takes several minutes to prepare.

gp79 Chocolate Cheesecake takes several minutes to cook.

gp79 Chocolate Cheesecake makes 8 servings.

The ingredients for gp79 Chocolate Cheesecake are:

16 oz Philly Cream Cheese - Fat Free
5 - 6 oz. Fage 0% Greek Yogurt - Plain
2 large eggs
2 tbsp 100% All Whites (Crystal Farms)
1/2 cup Almond Breeze (40 cal)
1/2 cup granulated Splenda - (1:1 replacement with white sugar)
1 1/2 scoop Trutein Vanilla Protein
1 tsp vanilla extract
1/4 tsp kosher salt

(to make the chocolate one above, add in 3 tbsp of cocoa powder

Here is how you make gp79 Chocolate Cheesecake:

**if your OCD about things like I am...all ingredients should be at room temperature before beginning**Steps:1. Cooking spray meet pan. I use a 6" pan. The smaller the pan, the thicker the cake! Line the bottom with parchment and give another spray.2. Beat cream cheese till....creamy.3. Scrape sides of bowl down, add sugar and mix on medium until well incorporated.4. Add eggs one at a time. Mix well but don't overbeat.5. Scrape sides of bowl. Add the rest of the ingredients and mix well...again don't overbeat it. *If you have lumps...you didn't wait till your cream cheese was room temp*6. Pour batter into your pan, spread it out with a spatula.7. Bake @ 325 for 30 minutes. And then turn it down to 200 degrees and let it go for 60 minutes or until the center reaches approximately 155 to 160 degrees. Gently shake the pan. It should jiggle...but not be soupy in the center. If you touch the center / top gently the batter should not stick to your finger.8. Remove when done, take a knife and gently separate the crust from the pan to prevent cracking.9. Let cool completely on the counter, then into the fridge for at least a few hours covered in saran wrap.Nutrition -1 cake: 885 calories; 127g protein, 62g carbs, 13g fat.Macro's are easily adjustable. Changing out the almond milk for another type of milk (whole / skim etc), a bit more protein powder, swapping out 1 whole egg for 1 white etc. When tweaking recipe's, as long as you keep the ratio's of wet to dry relatively equal, it should still come out in its intended form.These come out perfect for me, however your results with my instructions will depend on your pan. I use a 6" Magic Line cake pan. They are made by Parrish, and are not too expensive if just buying one. (they get expensive when your wife wants two full sets :) ) Serving Size:?Makes 6 Servings

The nutritional information for gp79 Chocolate Cheesecake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 212.3

• Total Fat: 3.9 g
• Cholesterol: 32.8 mg
• Sodium: 902.4 mg
• Total Carbs: 8.2 g
• Dietary Fiber: 1.6 g
• Protein: 26.7 g