It’s creamy, rich and decadent! And so quick and easy too!
16 Servings
Nutritional Data per serving
Calories 329
Total Fat 32.8g5
Saturated Fat 20.2g
Trans Fat 0.0g
Cholesterol 154mg
Sodium 274mg
Total Carbohydrates 2.3g
Protein 7.5g
8 oz Butter (2 Sticks, Softened)
1 cup Splenda
32 oz Cream Cheese, softened
5 whole Eggs
1 scoop of Vanilla whey protein powder
2 tsp. Baking Powder
3 tbsp. Lemon Juice
1 tsp.Vanilla Extract
1/4 tsp lemon zest
extra softened butter and protein powder for the spring form pan
Preparation Instructions
Preheat oven to 325 F.
Butter a 9″ spring form pan and then swirl the protein powder around to “flour” the tin. Tap out excess and discard.
Put everything into a blender/food processor and process on high until very smooth and creamy.
Pour the batter into your spring form pan and bake at 325° for 75-90 minutes or until edges are lightly browned and top is dry to the touch. The very center should be dry to the touch but just barely beyond the “jiggle point”.
Cool on a wire rack for 10 minutes. The cake has usually come loose from the sides of the pan during baking, but if it hasn’t, carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
Refrigerate overnight. Remove sides of pan.
Garnish if you like. Refrigerate leftovers.
Cook's Note: The cake can be quite puffy while still in the oven, but the center will deflate and dent inwards as it cools (it is supposed to do that !)
16 Servings
Nutritional Data per serving
Calories 329
Total Fat 32.8g5
Saturated Fat 20.2g
Trans Fat 0.0g
Cholesterol 154mg
Sodium 274mg
Total Carbohydrates 2.3g
Protein 7.5g
8 oz Butter (2 Sticks, Softened)
1 cup Splenda
32 oz Cream Cheese, softened
5 whole Eggs
1 scoop of Vanilla whey protein powder
2 tsp. Baking Powder
3 tbsp. Lemon Juice
1 tsp.Vanilla Extract
1/4 tsp lemon zest
extra softened butter and protein powder for the spring form pan
Preparation Instructions
Preheat oven to 325 F.
Butter a 9″ spring form pan and then swirl the protein powder around to “flour” the tin. Tap out excess and discard.
Put everything into a blender/food processor and process on high until very smooth and creamy.
Pour the batter into your spring form pan and bake at 325° for 75-90 minutes or until edges are lightly browned and top is dry to the touch. The very center should be dry to the touch but just barely beyond the “jiggle point”.
Cool on a wire rack for 10 minutes. The cake has usually come loose from the sides of the pan during baking, but if it hasn’t, carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
Refrigerate overnight. Remove sides of pan.
Garnish if you like. Refrigerate leftovers.
Cook's Note: The cake can be quite puffy while still in the oven, but the center will deflate and dent inwards as it cools (it is supposed to do that !)
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