Casein protein forms actual gel structure when heated, creating cheesecake texture without cream cheese or flour.
Single Serve Protein “Cheesecake”
desserteasy
vegetariannut-freegluten-free
dessert
Prep
0
min
Cook
30
min
Serves
1
people
Level
beginner
📝 Ingredients
Serves 1Servings:
🥛Dairy & Eggs(1)
- 1 egg
🫙Pantry Staples(2)
- 15g of cocoa powder
- 10g of vanilla casein protein powder
📦Other(3)
- 20-30ml of hot water (0.68-1.01 fl oz)
- 200g of plain Greek yoghurt
- Sweetener to tastes
👨🍳 Instructions
- 1
Preheat oven to 175°.
- 2
Mix all ingredients for the cheesecake then to an oven safe bowl.
- 3
Bake for 25–30mins (it should still be wobbly in the centre)
- 4
Refrigerate overnight, then make the chocolate top (only add enough water until a ganache-like texture forms), then spread over the cheesecake and enjoy!
💡 Pro Tips
- ✓Whisk the casein protein powder with cocoa powder first before adding liquids to prevent clumping, as casein forms gel networks rapidly when hydrated.technique
- ✓Use Greek yogurt at room temperature (20-22°C) for 30 minutes before mixing to ensure smooth incorporation and prevent curdling when combined with the egg.ingredient20-22°C for 30 minutes
- ✓Bake until the center reaches 75-80°C internal temperature - this ensures egg proteins coagulate properly while maintaining the signature wobbly texture.timing75-80°C internal
- ✓Add hot water gradually (5ml increments) to cocoa powder for the topping to activate cocoa's natural emulsifiers and create a true ganache-like consistency without seizing.technique5ml increments
- ✓Place the baking bowl in a larger dish with 1cm of hot water to create a bain-marie effect, preventing the high-protein mixture from overcooking and becoming rubbery.equipment1cm water depth
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