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High Protein Vanilla Bean Cheesecake - Creamy, Light, and Satisfying

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 1/2 cups (150 g) graham cracker crumbs or digestive biscuit crumbs
  • 2 tablespoons granulated sugar or coconut sugar
  • 1/4 teaspoon fine salt
  • 5 tablespoons (70 g) unsalted butter, melted
  • For the filling: 16 ounces (450 g) light cream cheese, softened to room temperature
  • 1 1/2 cups (340 g) plain 2% or nonfat Greek yogurt
  • 3 large eggs, room temperature
  • 1/2 cup (120 ml) liquid egg whites or 2 additional egg whites
  • 2/3 cup (135 g) granulated sugar or 1/2 cup (100 g) superfine sugar
  • 1/4 cup (30 g) vanilla whey or casein protein powder
  • 1 tablespoon cornstarch
  • 1 tablespoon pure vanilla extract
  • Seeds from 1 vanilla bean or 1 1/2 teaspoons vanilla bean paste
  • 1/4 teaspoon fine salt
  • Optional: 2–3 tablespoons milk to adjust consistency if batter is very thick
  • To serve (optional): Fresh berries
  • Plain Greek yogurt mixed with a little honey for a light topping
  • Equipment: 9-inch (23 cm) springform pan
  • Hand mixer or stand mixer
  • Parchment paper and aluminum foil

Method
 

  1. Prep the pan and oven. Heat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment. Lightly grease the sides. Wrap the outside of the pan with foil to catch any butter drips.
  2. Make the crust. In a bowl, mix crumbs, sugar, and salt. Stir in melted butter until evenly moistened. Press firmly into the bottom of the pan using the bottom of a measuring cup to compact. Bake for 8–10 minutes until lightly golden. Cool while you make the filling.
  3. Soften the cream cheese. Ensure the cream cheese is truly room temperature. This prevents lumps and helps a silky texture.
  4. Beat the base. In a large bowl, beat cream cheese on medium speed for 1–2 minutes until smooth. Add sugar and salt. Beat again until glossy and no lumps remain. Scrape the bowl.
  5. Add yogurt and flavor. Beat in Greek yogurt, vanilla extract, and vanilla bean seeds (or paste) until just combined. Avoid whipping in too much air.
  6. Mix in protein and starch. Whisk protein powder with cornstarch in a small bowl. Sift or sprinkle it into the batter. Beat on low until smooth. If the batter looks very thick, mix in 2 tablespoons of milk.
  7. Add the eggs. Beat in eggs and liquid egg whites on low speed, one addition at a time, just until combined. Stop mixing as soon as it’s smooth. Overmixing can cause cracks.
  8. Fill and smooth. Pour batter over the cooled crust. Tap the pan gently on the counter to release air bubbles. Swirl the top with a spatula for an even finish.
  9. Bake. Bake at 325°F (163°C) for 40–50 minutes. The edges should be set, and the center should still have a slight wobble, like set Jell-O. If the top browns too quickly, tent loosely with foil during the last 10 minutes.
  10. Cool gradually. Turn off the oven, crack the door, and let the cheesecake sit inside for 30 minutes. Move to a wire rack and cool to room temperature for 1–2 hours.
  11. Chill to set. Cover and refrigerate at least 6 hours, preferably overnight. This step is non-negotiable for clean slices and the best texture.
  12. Slice and serve. Run a thin knife around the edge, then release the springform. Warm a sharp knife under hot water, wipe dry, and slice. Serve plain or with a spoonful of yogurt and fresh berries.