High-Protein Lemon Poppy Seed Cheesecake Bake
Method
Preheat the oven to 350°F (180°C) and lightly grease or line a medium baking dish with parchment paper.
In a large mixing bowl, combine the Skyr, eggs, pudding mix (or cornstarch), lemon juice, and sweetener.
Whisk until the mixture is completely smooth and creamy.
Fold in the poppy seeds until evenly distributed throughout the batter.
Pour the mixture into the prepared baking dish and smooth the surface with a spatula.
Bake for 45 minutes, or until the edges are set and the center has only a slight wobble.
Allow the casserole to cool completely before refrigerating for at least 2 hours. Slice and serve chilled for the creamiest texture.
For the brightest citrus flavor, add 1 teaspoon of finely grated lemon zest along with the juice. Allowing the cheesecake to chill overnight produces an even firmer texture and a more pronounced lemon flavor, making it an excellent make-ahead dessert.
Nutrition Facts
Per serving
