High-Protein Classic Cheesecake
Method
Preheat the oven to 350°F (180°C). Lightly grease or line an 18cm (7-inch) springform pan with parchment paper.
In a large mixing bowl, combine the Skyr, light cream cheese, eggs, pudding mix (or cornstarch), and sweetener.
Whisk until the batter is completely smooth and creamy, making sure no lumps remain.
Pour the batter into the prepared pan and gently tap the pan on the countertop several times to release any trapped air bubbles.
Let the batter rest for 2–3 minutes so it settles evenly in the pan.
Bake for 40 minutes, or until the edges are set and the center has a slight wobble.
Cool the cheesecake at room temperature for at least 2 hours, then refrigerate for at least 6 hours or overnight before slicing. Chilling allows the cheesecake to fully set and develop its rich, creamy texture.
For an ultra-smooth cheesecake, all ingredients should be at room temperature before mixing. Avoid overbeating the batter, as excess air can cause cracks during baking. Serve with fresh berries, a sugar-free berry sauce, or a sprinkle of lemon zest for an elegant finish.
Nutrition Facts
Per 100 g
