High-Protein 3-Ingredient Tiramisu-Inspired Japanese Cheesecake

High-Protein 3-Ingredient Tiramisu-Inspired Japanese Cheesecake is an indulgent dessert. It is very flavorful, which is why it is liked by everyone. We can easily prepare this cheesecake for events or parties, or have it as a snack. It is made with simple ingredients that we can easily obtain from the grocery stores. It contains Vanilla protein powder, Greek yogurt, eggs, espresso powder, vanilla extract, & cocoa powder. This dessert is not good for people who have a dairy allergy. Use the vegan yogurt instead for this purpose.

STATS:

Calories: 185 kcal
Prep time: 10 minutes
Portion size: 1 slice
Time for cook: Thirty-five minutes
Cuisine: Japanese-Inspired Fusion
Total time: 45 minutes
Course: Dessert
Diet: High-Protein, Low-Sugar
Serving: 6 slices

EQUIPMENT:

Mixing bowls
Hand mixer
Cake pan
Parchment paper
Spatula
Oven
Sifter

INGREDIENTS:

1 cup plain Greek yogurt
1 tbsp. espresso powder
One tbsp. cocoa powder (unsweetened)
4 large eggs
Half cup vanilla protein powder
One tsp. vanilla extract

INGREDIENT NOTES:

GREEK YOGURT:

Utilize full-fat Greek yogurt to make the indulgent and rich dessert. It has a thick texture, which helps to keep the structure of cheesecake and also provides protein in this dessert.

EGGS:

Use the neutral temperature eggs to mix them well with the batter and to create the real fluffy texture of the Japanese cheesecake.

PROTEIN POWDER:

Use vanilla whey protein powder to make this dessert. Don’t use the dry and vegan protein powder as it requires additional yogurt to keep the moisture level intact.

ESPRESSO POWDER:

It will add the real tiramisu coffee taste without making it watery. Use the instant espresso, which dissolves easily in the mixture.

COCOA POWDER:

Use the unsweetened cocoa powder to provide the authentic look of this cheesecake. Sprinkle lightly at the time of serving.

INSTRUCTIONS:

Warm the oven to 325°F and apply the parchment to the cake pan.
Add the Greek yogurt, vanilla essence, espresso powder, and eggs & whisk to make it smooth.
Then, include the vanilla protein powder and mix to combine it well.
Add the batter to the cake pan and tap to eliminate the air bubbles.
Bake the cake for 35 minutes till the middle part gets lightly jiggling and set around the corners.
Then turn the oven off and cool the cheese for 10 minutes with the lightly open door.
Cool this cheesecake for 2 hours.
Sprinkle the cocoa powder, then make slices and serve.

SERVING SUGGESTIONS:

BREAKFAST:

Protein Cappuccino
Cinnamon Oatmeal
Greek Yogurt Parfait
Almond Butter Toast
Berry Smoothie Bowl

DESSERT:

Dark Chocolate Shavings
Vanilla Protein Ice Cream
Chocolate-Covered Strawberries
Espresso Whipped Cream
Mocha Chia Pudding

SNACK PAIRING:

Mixed Nuts
Fresh Strawberries
Cottage Cheese Bowl
Protein Energy Bites
Roasted Almonds

BEVERAGE:

Iced Latte
Cold Brew Coffee
Matcha Tea
Vanilla Protein Shake
Espresso Macchiato

FRUIT:

Raspberries
Blueberries
Sliced Bananas
Cherries
Figs

BRUNCH:

Spinach Egg White Omelet
Turkey Bacon
Avocado Toast
Smoked Salmon Crostini
Mini Protein Pancakes

TIPS:

All the items should be at a neutral temperature to make the smooth batter.
Don’t over-bake the cake, so its texture will remain like a Japanese cheesecake.
Chill the cheesecake well to make clean slices.
Apply the cooled espresso lightly with the brush to add the additional tiramisu taste.
Use the water bath to prevent the cracking of the cake.

STORAGE INFORMATION:

FRIDGE:

Add the cheesecake slices to the tight vessel and store for 4 days.

FREEZER:

Cover the cheesecake slices in the wrap & store for two months.

FAQs:

Can I make this cheesecake with flavored Greek yogurt?

Yes, we can use the flavored Greek yogurt. It is best to use the plain one to provide the real tiramisu taste, and it also maintains the sweet taste.

Can I make this without protein powder?

You can substitute with cornstarch or flour, but the protein content will be reduced.

Why did my cheesecake sink?

Japanese-style cheesecakes naturally settle slightly as they cool due to their airy texture.

Will I make this cheesecake with the vegan protein powder?

Yes, use vegan protein powder to make this cheesecake, but it makes the cheesecake dry and dense. Include the additional spoon of yogurt if required.

Is it necessary to use the water bath?

It is not required to utilize the water bath, but it helps to keep the surface of the cheesecake smooth without the formation of lumps.

NUTRITIONAL INFORMATION:

Calories: 185 kcal

Net carbs: 5 g

Iron: 1.2 g

Serving: 6 slices

Total carbs: 7 g

Vitamin A: 0.18 g

Fiber: 1 g

Calcium: 0.20 g

Protein: 18 g