I can't stop eating this High Protein cheesecake

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

1. 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

2. 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

3. Beat Egg Whites

   Add a pinch of salt to the egg whites and beat on high speed until stiff peaks form.

   Time: PT5M

4. 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

5. Incorporate Farmer's Cheese

   Add the farmer's cheese a few ounces at a time, mixing after each addition until smooth.

   Time: PT5M

6. Add Semolina Flour

   Stir in the semolina flour until fully incorporated.

   Time: PT2M

7. 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

8. Transfer to Pan

   Pour the batter into the prepared springform pan and smooth the top with a spatula.

   Time: PT2M

9. 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

10. 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

11. 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

12. Add Ganache

    Pour the ganache over the cooled cheesecake, spreading gently with a spatula to an even layer.

    Time: PT5M

13. 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