Lemon Strawberry Swirl CheesEcake
Looking for a fresh new cheesecake recipe? Enjoy this refreshing low-carb option!
QUICK PREP HINTS:
This is another super easy recipe!
PIE CRUST INGREDIENTS
- 1 ½ c pecans
- ¼ c unflavored whey protein powder
- 3 T sucralose/sugar substitute
- ½ t vanilla
- ½ t cinnamon
- 2 T butter, melted
- 1 egg
In food processor, finely chop pecans. Add all other ingredients and blend in food processor. Transfer to a cheesecake pan and press into the bottom. Bake for ~10 minutes at 175. Cool.
CHEESECAKE FILLING INGREDIENTS
- 2 pkg cream cheese, softened
- 1/3 c sucralose/sweetener of choice
- ½ c heavy cream
- 3 eggs
- 1 T vanilla
- 1 T unflavored whey protein powder
- 1 T lemon juice, fresh squeezed
- 2 c fresh strawberries
- 1 t lemon zest
- 1 T water
- ¼ c sweetener to taste
Makes 1 cheesecake – cut into 12 pieces
In a small pot, add strawberries, zest & water. Cook, stirring often. Mash the strawberries once softened then remove from the heat & add sweetener. Place in blender to make puree. Let cool. In medium bowl, mix well all cheesecake ingredients, adding the whey protein powder last. Pour into baked & cooled pie crust. Take ½ of swirl and poor in a ring over the top of the cheesecake. Using a small spatula, gently swirl into the cheesecake. Bake for ~22 minutes at 175 or until set in the middle. Remove & cool. Refrigerate at least 2 hours prior to serving. Drizzle the remaining swirl over the cheesecake when serving.
per SERVING (1 slice): 8 g protein, 4 g NET carbohydrates, 29 g fat
*may vary pending brand of ingredients used