I can't stop eating this High Protein cheesecake
I can't stop eating this High Protein cheesecake is a medium American recipe that serves 12. 234 calories per serving. Recipe by My Favorite F Word on YouTube.
Prep: 20 min | Cook: 1 hr 5 min | Total: 1 hr 40 min
Cost: $11.30 total, $0.94 per serving
Ingredients
- 32 oz Farmer's Cheese (non‑salted, creamed; add gradually)
- 8 large Eggs (separate yolks and whites; keep yolk out of whites)
- 200 g Powdered Sugar (adjust sweetness to taste; start low and increase speed when mixing)
- 1 tsp Vanilla Extract (pure vanilla preferred)
- 8 oz Nonfat Greek Yogurt (replaces butter for a lighter texture)
- 2 oz Semolina Flour (helps structure; fine grain)
- 1 tbsp Butter (for greasing the springform pan)
- 2 tbsp Breadcrumbs (sprinkled on pan; optional – can use parchment paper instead)
- 200 g Dark or Milk Chocolate (for ganache; melt in double boiler)
- 100 ml Whipped Cream (adds shine and smoothness to ganache)
Instructions
Prepare the Pan
Grease the 9‑inch springform pan with butter, then sprinkle breadcrumbs evenly. Optionally line the bottom with parchment paper for easier release.
Time: PT5M
Separate Eggs
Crack each egg into a separate small bowl, then carefully transfer the yolk to another bowl, keeping whites yolk‑free. Discard any yolk that falls into the whites.
Time: PT5M
Beat Egg Whites
Add a pinch of salt to the egg whites and beat on high speed until stiff peaks form.
Time: PT5M
Mix Yolks, Sugar, Yogurt & Vanilla
In a medium bowl, combine egg yolks, powdered sugar, Greek yogurt, and vanilla extract. Start on low speed, then increase to medium until the mixture becomes thick and foamy.
Time: PT4M
Incorporate Farmer's Cheese
Add the farmer's cheese a few ounces at a time, mixing after each addition until smooth.
Time: PT5M
Add Semolina Flour
Stir in the semolina flour until fully incorporated.
Time: PT2M
Fold in Egg Whites
Gently fold the stiff egg whites into the batter using a rubber spatula, turning the bowl over several times until just combined.
Time: PT3M
Transfer to Pan
Pour the batter into the prepared springform pan and smooth the top with a spatula.
Time: PT2M
Bake the Cheesecake
Place the pan in a pre‑heated oven and bake at 350°F for 60 minutes. The cake will rise and develop a light golden crust.
Time: PT1H
Temperature: 350°F
Cool in Oven
Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 15 minutes. Then remove and let cool completely on a wire rack.
Time: PT15M
Prepare Chocolate Ganache
Set up a double boiler, melt the chocolate until smooth, then whisk in the whipped cream until glossy. If too thick, stir in a splash of milk.
Time: PT5M
Add Ganache
Pour the ganache over the cooled cheesecake, spreading gently with a spatula to an even layer.
Time: PT5M
Chill to Set
Refrigerate the finished cheesecake for at least 2 hours (or overnight) to set the ganache and firm the texture.
Time: PT2H
Temperature: 4°C
Nutrition Facts
- Calories
- 234
- Protein
- 15 g
- Carbohydrates
- 20 g
- Fat
- 5 g
- Fiber
- 1 g
Dietary info: Vegetarian, High‑Protein
Allergens: Eggs, Dairy
Ingredient Substitutions
- Instead of Farmer's Cheese: cottage cheese (well drained), ricotta cheese
- Instead of Eggs: egg whites only (use 8 whites, omit yolks), aquafaba (for vegan version, but protein will drop)
- Instead of Powdered Sugar: granulated sugar (blended to powder), stevia blend (use less, adjust sweetness)
- Instead of Vanilla Extract: vanilla bean seeds, almond extract (use half amount)
- Instead of Nonfat Greek Yogurt: low‑fat plain yogurt, silken tofu (for dairy‑free version)
- Instead of Semolina Flour: fine cornmeal, all‑purpose flour (slightly less absorbent)
- Instead of Butter: vegetable oil, non‑stick cooking spray
- Instead of Breadcrumbs: crushed graham crackers, ground almonds
- Instead of Dark or Milk Chocolate: cocoa nibs + neutral oil, chocolate chips
- Instead of Whipped Cream: heavy cream, coconut cream (for dairy‑free version)
Equipment Needed
- Large Mixing Bowl
- Medium Mixing Bowl
- Hand Mixer or Stand Mixer
- Rubber Spatula
- 9‑inch Springform Pan
- Parchment Paper (optional)
- Double Boiler (pot + heat‑proof bowl)
- Oven
- Measuring Cups and Spoons
- Oven Mitts
Critical Steps — Do Not Skip
- Separating egg yolks from whites without contamination
- Beating egg whites to stiff peaks
- Folding egg whites gently to retain air
- Baking for the full 60 minutes without opening the oven early
- Cooling the cheesecake gradually before adding ganache
Chef Tips from the Video
- Use a kitchen scale for precise cheese and sugar measurements – it greatly improves texture.
- Separate each egg into its own small bowl; this limits waste if a yolk contaminates a white.
- For an extra glossy ganache, finish with a tiny knob of butter stirred in at the end.
Troubleshooting
Cheesecake collapsed after baking.
Do not open the oven door during the first 45 minutes; let the cake rise fully before cooling. Also ensure egg whites are beaten to stiff peaks and folded gently.
Ganache is too thick and cracks.
Add a splash of warm milk or extra whipped cream while stirring to thin the ganache to a pourable consistency.
Cheesecake is grainy.
Blend the farmer's cheese thoroughly before adding other ingredients, or pass it through a fine mesh sieve to remove lumps.
Storage
Refrigerator: Store sealed in an airtight container for up to 4 days.
Freezer: Wrap tightly in plastic wrap and foil; freeze up to 1 month. Thaw in refrigerator before serving.
Room temperature: Not recommended; ganache may melt.
Make-Ahead Tips
- Bake the cheesecake a day ahead and keep it refrigerated; add ganache just before serving.
- Ganache can be prepared up to 24 hours in advance and stored in the fridge; re‑warm gently before spreading.
Frequently Asked Questions
What is the cultural significance and history of High‑Protein Farmer's Cheese Cheesecake in American dessert cuisine?
While traditional American cheesecake is made with cream cheese, this lighter version uses farmer's cheese—a staple in Eastern European cooking that migrated to the U.S. with immigrant communities. The recipe blends the grainy texture of farmer's cheese with modern high‑protein trends, creating a dessert that honors heritage while meeting today’s nutritional goals.
What are the traditional regional variations of farmer's cheese cheesecake in Eastern European cuisine?
In countries like Poland and Ukraine, farmer's cheese (twaróg) is often sweetened with fruit preserves or honey and baked in a simple crust. Some regions add raisins or a sour cream topping. The My Favorite F Word version swaps butter for Greek yogurt and adds a chocolate ganache for a contemporary twist.
How is High‑Protein Farmer's Cheese Cheesecake traditionally served in the United States?
In the U.S., cheesecake is usually served chilled, sliced into wedges, and sometimes topped with fresh berries or a fruit coulis. This version is finished with a thin chocolate ganache, giving it a classic look while keeping the protein focus intact.
What occasions or celebrations is High‑Protein Farmer's Cheese Cheesecake traditionally associated with in American culture?
Cheesecake is a popular dessert for birthdays, holidays, and pot‑luck gatherings. Because this version is high in protein and lighter, it’s also favored for post‑workout celebrations or as a healthier option at brunches and family gatherings.
What makes High‑Protein Farmer's Cheese Cheesecake special or unique in American cheesecake cuisine?
The use of farmer's cheese instead of heavy cream cheese reduces fat while adding a pleasant grainy texture. Folding in beaten egg whites creates a mousse‑like lightness, and the substitution of butter with non‑fat Greek yogurt boosts protein without sacrificing moisture.
What are the most common mistakes to avoid when making High‑Protein Farmer's Cheese Cheesecake at home?
Common errors include contaminating egg whites with yolk, under‑beating the whites, over‑mixing after folding, and opening the oven too early, which can cause the cake to collapse. Follow the critical steps and keep the oven closed for the first 45 minutes.
Why does this High‑Protein Farmer's Cheese Cheesecake recipe use non‑fat Greek yogurt instead of butter?
Greek yogurt adds moisture and a subtle tang while contributing extra protein and virtually no fat. Butter would make the cake richer but also increase calories and reduce the high‑protein benefit the recipe aims for.
Can I make the High‑Protein Farmer's Cheese Cheesecake ahead of time and how should I store it?
Yes, bake the cheesecake a day ahead, let it cool completely, then refrigerate it covered. Add the chocolate ganache just before serving or store the ganache separately and spread it on the day of service. The cheesecake keeps well for up to four days in the fridge.
What texture and appearance should I look for when the High‑Protein Farmer's Cheese Cheesecake is done cooking?
The top should be lightly golden and set, while the center will still have a slight wobble—similar to a soufflé. It will rise noticeably during baking and may settle a little after cooling, which is normal for this airy style.
What does the YouTube channel My Favorite F Word specialize in?
The YouTube channel My Favorite F Word focuses on approachable, health‑conscious comfort foods, often featuring high‑protein twists on classic recipes, clear step‑by‑step tutorials, and practical kitchen tips for home cooks.
How does the YouTube channel My Favorite F Word's approach to American dessert cooking differ from other cooking channels?
My Favorite F Word emphasizes nutritional upgrades—like swapping butter for Greek yogurt and using farmer's cheese—to keep indulgent desserts lighter and protein‑rich, whereas many other channels prioritize traditional richness without the health‑focused modifications.
Last updated: August 30, 2026
