Cheesecake with Cranberry Topping

This decadent cheesecake with luxurious cranberry topping is absolutely amazing and a fine addition to the everyday menu. Add some cranberry extract for extra taste and Blackbelt WPC Strawberry for even more proteins. Give it a try!

Serves: 10

Preparation time: 40 minutes

Cooking time: 1 hour 30 minutes


2 lbs cream cheese

1 cuppowdered stevia

4 eggs

2 tsp lemon zest

1 tsp lemon extract

½ tsp salt

2 x 40-gram scoop Blackbelt WPC Strawberry

1 standard cheesecake crust

For Topping:

7 oz dried cranberries

2 tbsp cranberry jam

2 tsp lemon zest

1 tsp vanilla sugar

1 tsp cranberry extract

¾ cup lukewarm water


Preheat oven to 350 degrees.

In a large bowl, combine together cream cheese, stevia, eggs, lemon zest, lemon extract, and salt. Using an electric mixer, beat well on low until combined. Now add protein powder and mix well again.

Grease a medium-sized springform pan with some oil. Place crust in it and pour in the filling. Flatten the surface with a spatula.

Wrap bottom half of springform pan in aluminum foil. Place in a roasting pan and pour in boiling water to come halfway up of your springform.

Bake until set in center, for about 1 ½ hours. Remove from the oven and cool for about one hour.

Meanwhile, prepare the topping. Combine cranberries with cranberry jam, lemon zest, vanilla sugar, cranberry extract, and water in a small pan. Bring it to a boil and simmer for 15 minutes over medium-low heat. You can add one teaspoon of cornstarch, but this is optional.

Remove from the heat and chill for at least 30 minutes. Use to top your cheesecake.

Run a sharp knife around the edge of your cheesecake. Refrigerate overnight.

Nutrition information per serving: Kcal: 398, Protein: 13.6g, Total Carb: 8.8g, Dietary Fiber: 0.8g, Sugars: 3.8g, Total Fat: 34.3g