High-Protein Brownie Cheesecake
A fudgy peanut-butter brownie base crowned with a creamy protein-ricotta cheesecake layer — intensely chocolatey at 230 calories and 18g protein per slice.
18g protein / serving
230 kcal / serving
60 min
Serves 6
Recipe from YouTube by guneycooks
Ingredients
- Protein ricotta300g
- Whey protein30g
- Sweetener equivalent to sugar (brownie layer)4 tbsp
- Baking powder1/2 tsp
- Eggs3
- Sweetener equivalent to sugar (cheesecake layer)4 tbsp
- Vanilla extractto taste
- Cornstarch (optional)1 tsp
- Cocoa powder50g
- Peanut butter (100%)2 tbsp (about 30g)
- Unsweetened dark chocolate50g
- Milk (1.5% fat)120ml
Method
1. Bring the cheesecake ingredients to room temperature and mix until smooth, being careful not to over-whip.
2. For the brownie layer, melt the dark chocolate and let it cool slightly.
3. Add the cocoa powder, peanut butter, sweetener, milk, whey protein, and vanilla extract to the melted chocolate and mix. Finally add the baking powder — the consistency should be thick like cake batter.
4. Spread the brownie mixture onto the bottom of a 15-18cm diameter pan lined with parchment paper.
5. Pour the cheesecake mixture on top.
6. Bake in a preheated 180C oven for 40-45 minutes, until the edges are cooked and the center is slightly wobbly.
7. Let it cool to room temperature, then refrigerate for at least 3-4 hours, preferably overnight.
8. Cut into 6 slices and serve.