Ingredients for the Protein Cheesecake Crust

• 4 graham cracker sheets
• 2 tbsp. Light butter*

Ingredients for the Protein Cheesecake

• 1 package (227g) fat free cream cheese
• 1 cup (227g) fat free cottage cheese
• 2 egg whites (or 1 whole egg)
• 2 scoops Ascent Lemon Sorbet Protein Powder
• 1 package (28g) sugar free cheesecake pudding mix

NOTES

*Light butter is about ⅓ the calories and fat of regular butter. It can be found near the butter in most groceries. Regular butter, or even coconut oil can be substituted.

Instructions: Easy Lemon Protein Cheesecake Recipe

• Preheat the oven to 310F.
• Add graham crackers and light butter to a food processor.
• Pulse until a crumbly crust begins to form.
• Do NOT blend completely, there should still be crumbles of graham crackers.
• Spray a 6-inch springform pan with nonstick cooking spray.
• Press the crust into the bottom of the pan.
• Bake the crust for 10 minutes at 310F.
• Clean out the food processor.
• Add all cheesecake ingredients.
• Blend together until completely smooth.
• Pour filling over top of the crust.
• Bake cheesecake at 310F for about 40 minutes.
• The center should be jiggly and the edges should be pretty well set.
• Let completely cool at room temperature, then transfer to the fridge to chill for 4-5 hours or overnight.

Once chilled, cut into 4 slices and enjoy!

NUTRITION

(Per slice, 4 slices total) – 270 calories, 32 protein, 24 carbs, 4 fat
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Recipe created by: Macro-Chef