Score 0%Score 0%
2 – 8 oz pkg Greek Yogurt Cream Cheese
2 – 5.3 ounce Plain Nonfat Greek Yogurt
1/2 Cup Unsweetened Almond Milk
1 tsp Lemon Extract
Dash of salt
For the Lemon Curd
2 – Fresh Lemons
2 Eggs Yolks
2 TBSP Butter melted
1 Scoop Phormula 1 Lemon Meringue
¼ Cup of Water (Optional)
For the Cheesecake. Preheat oven to 300.
Let the cream cheese, yogurt, & eggs come to room temperature.
Using a stand or handheld mixer cream the cream cheese until fluffy. Add the yogurt, lemon extract, milk, eggs, & salt.
Continue mixing until fully blended or about 3 minutes. Add the protein powder a little at a time. Scrape down the sides and mix ix an additional 3 minutes until smooth and creamy (the longer the better)
Pour into a greased 8X8 glass dish or a springform cheesecake pan.
Bake at 300 for 25 minutes
Turn the temperature down to 200 and bake an additional 30 minutes.
Cool on the counter for 30 – 60 minutes then cool in the refrigerator until fully set or overnight.
Spread Lemon Curd evenly over cooled cheesecake.
May also be topped with whipped cream.
***Avoid overbaking by not opening the oven too many times. The cheesecake is usually done when it starts to pull away from the sides of the pan. It will be soft in the center, but continue to set as it cools. ***
For the Lemon Curd
While the cheesecake is baking, make your lemon curd.
In a saucepan over low to medium-low heat whisk together the zest of two lemons plus the juice with egg yolks, melted butter, & protein powder.
Continue to whisk and cook over low heat until smooth.
Let cook for 10 minutes stirring frequently.
Let cool & add water to thin it if it becomes too thick to spread over cheesecake.
**Directions call for spreading cooked curd on baked, cooled cheesecake, but you can also swirl cooked curd into the cheesecake before baking. It will have a little different texture than the spreadable lemon curd, but it will still have the same great flavor**