Protein Cheesecake

While following RP, one of the important meals of the day is the casein snack around bedtime. It’s great for recovery and to prevent muscle loss. I love to do casein mug cake, casein pudding, or even casein cookies. But protein cheesecake is even more awesome and made in the Instant Pot it is a breeze!

It tastes awesome and fits my macros: 6g fat, 14g carbs, 21g protein. The recipe is based on http://proteinpow.com/…/protein-oreos-inside-protein-cheese… for the filling.

For the Crust:

2 small graham cracker crusts
1 tablespoons black onyx cocoa powder

Filling:

1.5 cups quark or greek yogurt
1/2 cup whey (if using casein, add more milk)
2 eggs
1/4 cup milk (add an additional 1/2 cup of milk when using casein)

I used the manual setting on the Instant Pot and changed to 26 minutes, then quick release. Cover the cake with a foil to avoid moisture getting into the cake. Let set in the fridge for at least 6 hours.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s