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Hello everyone and welcome back to another episode of the Max AC Channel. After once again enjoying all of those delights from last month, I’m definitely feeling super satisfied butttt I’m also feeling a few pounds heavier once more. So for this month, I thought we would balance out our indulgences by returning to a fourth round of videos for Junk Free January! For this month of January, we will be making 4 more recipes that will hopefully help aid you in returning to a more balanced diet after all of those holiday treats. For this episode, we will be making some Protein Cheesecake.

In the comments below, let me know how it went if you decide to make it and let me know if there’s anything you want to make next. Like the video, share it with your friends and family, and subscribe to this channel for more episodes of the MAX AC Channel.

And remember, if you want to stay cool in the kitchen, turn your AC to the max and watch the MAX AC Channel.

(And check out SirRank0Productions.com for the full recipe!)
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PROTEIN CHEESECAKE (8-12 Slices)
Ingredients:
Cheesecake Crust
1-2 sleeves graham crackers
2 tbsp butter
1 tbsp honey or maple syrup
2 cups cottage cheese
1/2 cup high protein yogurt (Greek, Skyr, etc)
2 eggs
¼ cup honey or maple syrup
⅓ cup protein powder, cornstarch, or all purpose flour
1 tsp vanilla extract
1-2 tsp lemon juice and some zest
Some strawberries or other fresh fruit, jam, or your favorite dessert sauce

Instructions:
1. First, we’ll prebake the crust, so preheat the oven to 325°F. Then, while we wait, line your springform pan with some parchment paper. Next, melt your butter quickly in the microwave and then place your graham crackers, melted butter, and honey into your food processor and pulse this until the crackers turn into fine crumbs and it looks like sand. Then, when it’s ready, transfer the mixture into the prepared springform pan, and gently press it down with your hands, a spoon, or the bottom of a glass. The oven should be done preheating by now, so place the pan into the oven and bake the graham cracker crust for 20 minutes or so.
2. While that’s baking, we’ll prepare the cheesecake filling, so to your food processor, add the cottage cheese, yogurt, eggs, honey, protein powder, vanilla extract, and lemon juice. And then, process this until it turns smooth and creamy.
3. Once your crust is ready, remove it from the oven and let it cool for a bit while you let the oven preheat up to 350°F. Next, pour the cottage cheese mixture over the baked crust. Then, use a spatula to spread it into an even layer. Then, give the pan a few taps to remove any trapped air bubbles and then smooth over the surface. This’ll help keep your cheesecake from cracking. Then, bake the cheesecake for 40 to 45 minutes, or until it has fully set.
4. Once the cheesecake is fully baked, let it cool to room temperature first, then refrigerate it for at least 8 hours before serving it with some strawberries or other fresh fruit, jam, or your favorite dessert sauce. And with that, your Protein Cheesecake is ready to eat.