Snack · 80 min · american

Copycat Original Cheesecake (The Cheesecake Factory’s style)

An American snack built around reduced-fat graham crackers and light butter, melted — on the table in 80 minutes. It is weeknight cooking that still hits your targets — 16 grams of protein per serving. No specialty equipment and nothing hard to find at a regular grocery store.

Ingredients

• 6 sheets Reduced-fat graham crackers
• 2 tbsp Light butter, melted
• 16 oz Reduced-fat cream cheese
• 1 1/2 cups Plain nonfat Greek yogurt
• 1/2 cup Vanilla protein powder
• 1/2 cup Monk fruit sweetener
• 3 Eggs
• 1 tsp Lemon zest
• 2 tsp Vanilla extract
• 2 tbsp Cornstarch

Steps

1. Heat the oven to 325°F. Crush the graham crackers to fine crumbs, stir with the melted butter, press into a 9-inch springform, and bake 8 minutes.
2. Beat the cream cheese, yogurt, and sweetener until completely smooth — room-temperature dairy is the one rule that prevents lumps and cracks.
3. Beat in the eggs one at a time on low speed, then the protein powder, cornstarch, vanilla, and lemon zest, mixing only until combined.
4. Pour the filling over the crust and bake 45 to 50 minutes until the edges are set and the center still has a gentle jiggle.
5. Turn the oven off and crack the door; let the cheesecake cool inside for 1 hour so it settles without splitting.
6. Chill at least 6 hours, ideally overnight — protein cheesecake firms up dramatically in the cold.
7. Slice with a hot, dry knife, wiping between cuts for bakery-clean edges.

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