Description
A creamy, tangy cheesecake with a refreshing twist of lemon verbena, perfect for any occasion while packing a protein punch.
Ingredients
Scale
- 16 oz cream cheese, room temperature
- ½ cup Greek yogurt
- ¾ cup protein powder (vanilla or unflavored)
- 1 cup fresh lemon juice
- 1 tablespoon lemon verbena, finely chopped
- ½ cup sugar
- 3 large eggs
- 1½ cups graham cracker crumbs
- ½ cup melted butter
- ¼ cup sugar (for crust)
Instructions
- Preheat your oven to 325°F (160°C).
- Prepare the crust by mixing graham cracker crumbs, melted butter, and sugar in a bowl. Press into a 9-inch springform pan.
- Combine cream cheese and Greek yogurt in a mixing bowl; beat until smooth.
- Mix in sugar, lemon juice, and lemon verbena, followed by protein powder until smooth.
- Add eggs one at a time, mixing until just blended.
- Pour the cheesecake mixture into the crust and smooth the top.
- Bake for 50-60 minutes; the center should be slightly jiggly.
- Cool in the pan for an hour, then refrigerate for at least 4 hours.
- Serve chilled, garnished with lemon slices or lemon verbena leaves.
Notes
For best flavor, refrigerate overnight before serving. Garnish with fresh fruits or a drizzle of lemon glaze for an elegant touch.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 6g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 85mg
Keywords: cheesecake, healthy dessert, protein dessert, lemon verbena, baking