Looks like lots of folks out there just don’t have time for the baking and the stove-top cooking, so here’s another easy Chef Bob microwave recipe. Love cheesecake, but don’t want all the saturated fat or the hassle of making it? You definitely need to check this one out then!
Just grab some Cellucor COR-Performance Cookies & Cream Whey and you’re set to go. Use coupon code CellucorNation when buying your Cellucor Whey at Cellucor.com to save money!
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The recipe for this super-easy yet tasty cheesecake follows:
The Chef Bob Transcription
“Here we are, another recipe, another day. Welcome back to Chef Bob’s kitchen. Today we have a very simple recipe. The first time I posted it, I literally had tons and tons of messages asking “how’d you do this?” So what we’re making today is a cheesecake, but made in the microwave so it only takes about 3 to 4 minutes. The only downside is, you can’t eat it right away, you have to let it cool overnight. Let’s get right to it!
I’m gonna use a half a scoop of the Cookies N’ Cream Whey, my favorite flavor of the COR-Performance line. So about 15 grams of that, 3 grams of Splenda for a sweetener, about 1 tbsp of the extra-fluffy pancake mix from Walmart (but you can use flour or any kind of complete pancake mix). Those are our dry ingredients.
8 oz. of fat-free cream cheese, but you can use full-fat or 2% cream cheese if you have a higher-fat diet. 2 tablespoons of Greek yogurt. A little bit of vanilla extract, a dash of almond milk (literally just like 5-10 grams), and one whole egg.
Preparation is very simple. You place all the wet ingredients BUT the whole egg in a bowl and beat them until they’re a little smooth and creamy. That’s when you add in the dry ingredients. So I’m gonna beat this on a low speed to help bind everything together, for about 3 to 4 minutes.
After that, add all of our dry ingredients. Be careful starting the mixer on a lower speed as it may go flying everywhere. At very low speed, let it run for about a minute or so.
Last but not least, let’s add our egg. You can use an egg white if you want, but for this recipe I’m using a whole egg. A whole egg will bind a lot better in the cooking process. And we are again gonna beat this on a low power for about a minute to bind everything together, then we’ll toss it in the microwave.
Our final product does look a little runny, but it’s still thick. Now take a bit of cooking spray, a small circular Tupperware container, and spray it down. Just a very light coat. When we microwave we don’t want it to stick. Use your spatula, use your bowl, and transfer the mixture over. It will look a bit runny, but just watch. Everything will work out in the end.
Now take this and put it in the microwave on medium power. So about 50% for about 3 to 4 minutes. When the outside starts to harden up a little, like the protein cakes that I’ve made before, the middle should be a touch gooey. Remember, when we make this we’re going to let it cool, and set it in the fridge overnight to harden and bind. When you pull it out the next day you’ll be able to flip it right onto a plate. Out of the microwave, you can see it’s nice and firm along the outside and you can kinda push it with a fork. The middle will still be a little runny, but that’s exactly how it should look. Now all we do is just take this and put it in the refrigerator. This will sit overnight, and in the morning you just flip it over and its done.
Simple as it gets!”