San Sebastian Protein Pro MAX Cheesecake

A rich, Basque-style burnt cheesecake adapted with paneer [BECAUSE MASCARPONE IS FUCKING EXPENSIVE IN INDIA] for a healthy and affordable alt.

Tentative Macros Breakdown

(Based on 8 generous servings, calculated with low-fat/lean options & zero-calorie sweetener where applicable)

(Note: Adding the Protein Chocolate Sauce adds ~165 kcal, 26g Protein, 4g Carbs, 5g Fat to the total batch—adding roughly +5-10g Protein per slice!)

Ingredients

Cheesecake Base

• Paneer (Soft / Malai): 500 g
• Whole Eggs: 5 large
• Thick Hung Curd / Greek Yogurt: 200 g
• Fresh Cream / Low-Fat Heavy Cream: 200 ml
• Sugar / Zero-Calorie Sweetener (Erythritol/Stevia): 1 cup to 1¼ cups (to taste)
• Cornstarch / Cornflour: 3 tbsp
• Vanilla Extract: 1 tbsp
• Lemon Juice: 2 tsp
• Salt: ¼ tsp

Optional High-Protein Chocolate Pour-Over Sauce

• Chocolate Whey Protein Powder: 1 scoop (~30 g)
• Low-Fat Fresh Cream or Greek Yogurt: 2–3 tbsp (for creaminess)
• Unsweetened Cocoa Powder: 1 tbsp (for deep chocolate flavor)
• Milk / Almond Milk: 3–5 tbsp (splash by splash to reach pouring consistency)
• Zero-Calorie Sweetener / Stevia: To taste (optional)

Equipment Needed

• Pan: 8-inch round springform or cake pan (a 6-inch pan will overflow with a 500 g batch).
• Blender: High-power blender jug (if under 1.5L capacity, blend in two batches).
• Parchment Paper: 2 large overlapping sheets, crinkled.

Instructions

1. Prep Oven & Pan

1. Preheat your oven to 220°C (425°F).
2. Line the 8-inch springform or cake pan with two overlapping sheets of crinkled parchment paper.
3. Ensure the parchment paper overhangs the edges by at least 2 inches to accommodate the rise during baking.

2. Blend the Base

1. In a high-power blender, add the paneer (500 g), hung curd (200 g), cream (200 ml), sweetener (1 to 1¼ cups), cornstarch (3 tbsp), vanilla extract (1 tbsp), lemon juice (2 tsp), and salt (¼ tsp).
2. Blend until completely smooth and silky with zero paneer grains remaining.
3. Add the 5 large eggs one by one, pulsing briefly after each addition just until combined. (Do not overblend once eggs are added).

3. Bake & Monitor

1. Pour the smooth batter into the prepared parchment-lined pan.
2. Bake at 220°C for 30 to 35 minutes.
3. Check for doneness: The top should be deep golden/caramelized brown, while the inner 2–3 inches of the center must still wobble significantly when shaken. Knife test: Insert a knife straight into the center. If it comes out clean, the cheesecake is done.

4. Cool & Set

1. Remove from the oven and let it sit at room temperature for 2 hours to sink, cool, and release residual heat.
2. Transfer to the refrigerator for at least 5–6 hours (ideally overnight) so the core sets into a rich, creamy custard texture.

5. Prepare the Protein Chocolate Sauce (Topping)

1. In a small bowl, whisk together the chocolate whey protein powder, unsweetened cocoa powder, and low-fat cream/yogurt.
2. Slowly add milk 1 tablespoon at a time while whisking vigorously until it turns into a glossy, smooth, saucy consistency.
3. Drizzle generously over your chilled slice right before serving for extra macros!