When you’re trying to build muscle, get leaner and feel healthier, it’s a no-brainer to clean up your diet - but it’s much easier said than done. Chicken breasts, salads and protein shakes are bound to get boring eventually, and your mind starts to wander to devious thoughts of foods like burgers, pizza, chocolate - and cheesecake!
Fortunately for you, delicious food doesn’t always have to mean unhealthy food, so long as you’ve got a good recipe!
To help you stay on track with your diet, we created a high protein Japanese cheesecake recipe that satisfies your sweet tooth without sacrificing your gains.
A MRP-MADE PROTEIN DESSERT THAT WHEY ALONE CAN’T MATCH!
In this healthy dessert recipe, we took your typical Japanese cheesecake and loaded it up with quality protein and superfoods - without destroying your taste buds. The result is a delicious and healthy high-protein cheesecake for bodybuilders. The rich texture & decadent flavour might make you think you’re having a cheat meal, but trust us - it can definitely fit your macros!
Thanks to the use of FLEX FOOD MRP Muscle Shake meal replacement powder in this uniquely healthy Japanese cheesecake, there’s plenty of complete protein, plus greens, fruits, antioxidants, fibre, healthy fats, probiotics, digestive enzymes, vitamins and minerals! Since FLEX FOOD is already sweetened, there’s no need for sugar in this recipe; plus, the yogurt, milk and eggs boost it with even more protein!
You can’t get all this in your everyday cheesecake!
CAN HEALTHY DESSERTS ACTUALLY HELP YOU BUILD MUSCLE AND LOSE FAT?
Sure, making this healthier high protein cheesecake may not be as delicious as the ones you’d get from a bakery, but they’re pretty damn close and satisfying enough to prevent your cravings from turning into binges. Ultimately, they are gonna help keep your fitness and bodybuilding goals on track.
Plus, it’s a nice change from getting your protein intake solely from chicken and fish!
Alright, put down the lifting straps and whip out an apron - let’s get to work!
TRY OUR HEALTHY & EASY JAPANESE CHEESECAKE RECIPE
This high-protein dessert cheesecake is great for fuelling gains and keeping on track when your sweet tooth has got the best of you!
YIELD: Makes one 6-inch cake (6 servings)
SERVING SIZE: 1/6th of cake (approx. 47g)
ALLERGENS: Milk, Soy, Egg (and Tree Nuts from Coconut)
MACROS: (Per 1 slice) 122 calories, 8g protein, 4g carbs, 8g fat
- 100g Cream cheese, room temperature
- 50g Plain yogurt
- 2 Egg yolks
- 1 Scoop FLEX FOOD Vanilla (44g)
- ⅓ Cup milk
- 1 Earl Grey tea bag (optional for added flavour)
- 2 Egg whites
- Preheat oven to 325 ºF.
- Microwave milk for 1 min. Then, drop in the tea bag and steep for 10 minutes. Remove tea bag after steeping. (This step is optional.)
- In a separate bowl, mix cream cheese with yogurt and egg yolks. Then, slowly take turns pouring in the milk and FLEX FOOD powder, alternating back and forth until mixture is smooth.
- In another bowl, beat egg whites using a hand mixer until stiff peaks form.
- Fold about 1/3 of the fluffed egg whites into the cream cheese mixture. Then, mix in the remaining egg whites until smooth. Do not mix too much and lose the air
- Line a 6-inch pan with parchment paper, and pour in batter.
- Fill a deep baking tray with hot water to ~1-inch high. Place pan into the water bath tray.
- Bake for 60 mins. Cool down for at least 10-15 minutes.
OPTION FOR CLASSIC NEW YORK STYLE CHEESECAKE
Don't feel like getting fancy with all the egg white whisking and water bath baking? Try this quicker version below for a dense, creamy and sweeter protein cheesecake instead!
HOW TO KNOW IF YOUR CHEESECAKE IS DONE
Not all ovens bake the same; some use fan circulation for even heat distribution and some don’t, and many ovens can be incorrectly calibrated. The best way to know for sure if your cheesecake is done is using a thermometer - the internal temperature should be 150ºF when finished. If you don’t have a thermometer, the “jiggle test” also works! The very center of the top of the cheesecake should remain slightly jiggly when you shake the pan. The jiggly center shouldn’t be any wider than about 3 finger widths; if it is, you may need to bake it slightly longer.