Your channel is criminally underrated! Your recipes tastes really good, no bs, no weird ingredients, easy to follow, and you’re hella funny genuinely don’t know why youre not at millions of subs yet. Keep at it your content is so good! :D
I’m so happy I found your channel!! I can’t stop watching all your videos! I’m just so mind blown how amazing the food looks and so low cal!!! And it’s like all deserts???? Like what! So excited to try to make some of your Recipes! Thanks so much for sharing!
My mouth was watering when you cut a bite out of the cheesecake up close to the camera, it sounded dense and a little bit airy just as a cheesecake should be! Great job as always keeping us entertained! ALSO you're almost at 10k! Just keep bakin' it till you make it bro bc you deserve all the recognition and more!!!
Hi Rahul, I forgot to mention earlier that your discussion about thick Greek yogurt inspired me to share the following information. The 'water' that you sometimes see accumulated at the top of your Greek yogurt is actually the whey liquid that had not yet fully separated from the yogurt when it was packaged. And in the time since it was packaged, it separated from the yogurt and floated to the top. So rest assured, it's not water, and you don't have to stir it back into the yogurt...you can just pour it off or spoon it off. Also, if you like, you can actually thicken your yogurt even further by allowing more of the whey to drain off. Here is how... Place a metal sieve inside a bowl so that the sieve is supported by the sides of the bowl and does not actually sit inside the bowl. Then place a coffee filter (and I KNOW you have those! LOL!) inside the sieve. Pour your yogurt on top of the coffee filter. Then cover the entire thing with a piece of plastic wrap and place it back into your icebox. Let it sit for several hours (overnight is even better), and when you return you will see that even more of the liquid whey has drained off into the bowl. From there, just put your yogurt back into it's container, and you're good to go. You will have perfectly thick Greek yogurt! In fact, you can even allow so much whey to drain off that your yogurt will achieve nearly the same consistency of cream cheese! And that, right there, could be a possibility for people to do if they cannot find fat-free cream cheese. Wishing you a glorious, beautiful day. God bless! †
350 (176C) degrees for cloud crust 35 mins Wait for cloud crust to cool 5-10 mins Pour filling onto crust, give it 20 taps 325 (162C) degrees for whole cheesecake 1hr 20 mins
Tried to use this 'crust' for a protein pumpkin pie recipe and it's safe to say I won't be doing it again lol. I didn't think it would compress down, however, I was wrong on that front. If you fill a container and then cover it with whatever filling it will compress down to a crust thickness. It will, however, taste like soggy cardboard lol. I might have to try this again but that one might just be a wash
Good morning, Rahul! :) I think what you've invented here is a hybrid cross between a cheesecake and a soufflé. Very, very clever, and quite inventive. Great job. What shall we call this? A 'sou-eesecake'? (The way I hear this in my mind, it sounds like I'm calling the pigs in for a meal ... soooo-eeeee, soooo-eeeee...LOL!) Or a perhaps a 'chee-fflécake'? (That one just sounds cute. Smile!)
Are you counting erythritol carbs, it seems like a lot? I'd use egg white protein or gelatin powder instead of the corn starch (I'm doing PSFM days) but it looks delicious 😋.
Hey Rahul, I've loved binge watching your videos. You often mention that you have a problem cracking eggs. What problem do you have? Would it be helpful for you if I showed you how it's done?
Hey! Thanks so much, glad you’re enjoying the channel! Either I get egg shells or the yolk breaks or some of the egg white slips out on the countertop or something else goes wrong lol
Do you think this one or your cheesecake with the oat fibre crust is better Rahul? I like the idea of a crunchier crust and not egg white base so might mix and match them a bit - oreo filling on the other base
3:39 "remember. You train your biceps for the girls, but you train your legs so that you don't end up on a wheelchair" hahahahahaa bro exactly, never heard that 💯💯 observation hahhah. 💯
A couple of things, and by that I mean I apparently wrote a novel. 1. Your ingredients list in the pinned comment is missing butter extract. It's in the video, and so we know to add it, and we know when to add it, but we have make assumptions about how much to add. 2. Assuming you added the same amount of butter extract as you did vanilla extract to the 3 egg white cloud crust bowl, it implies 10 total grams of extract being added at the end to 3 whipped and stiff peak egg whites (plus previously added and whipped in sweetener and corn starch). If you ACTUALLY weigh it out when adding it, like you seem to never do in your video, because you just squeeze and pray, you will never get those to beat to stiff peaks ever again. You will then pour a sloppy loose mess into your spring form pan, and just bake it, because you have no alternative outside of just throwing it out. 3. Wow, and is true for a lot of your videos where erythritol and extracts are used...my dude...those have calories. And sometimes it's NOT insignificant. The amount of erythritol you're using in this entire recipe is 31 calories. If you're using only 25 grams of Vanilla extract, because the ingredients list doesn't list the butter extract, that's ~73 EXTRA calories, and 5 extra grams for butter extract means adding ~15 more still, making it ~88 total calories added, so not counting erythritol and extract means understating it by 119 calories. Also, wishing/praying it's not there doesn't mean it's not there. By my count, and I'm really good at counting, this cheesecake is ~800 total calories. Lumping like ingredients together: Fat Free Cream Cheese - 240 cals. Fat Free Greek Yogurt, and the one you're using would be 150, but I'm assuming the macros of Fage Total 0 because it exists and is what I use = 135. Erythritol = 31. Black cocoa power, this is a tough one, your brand has the temerity to say 40 kcals in 20g...when it's macros, even after assuming ALL insoluble fiber (lol) would be ~55 kcals. USDA has Cocoa powder in general at 2.28 kcal/g, so we're going with 114 for fun-sies. Extract (assuming butter extract exists, and until you actually measure and say amounts any differently) = 88 calories (if you're curious, it's because alcohol dude, and yes it's in imitation vanilla too...), Corn Starch - 76 calories. Egg Whites (if you're using small or medium eggs, speak now or forever hold your peace, otherwise we assume the most common side of egg...large) = 119 calories. So 240+135+31+114+88+76+119 = 803. Nutrition facts are already out here lying to all of us bro, and so the only way we can make it less bad on ourselves is to count EVERYTHING, so we're not AS wrong when trying to drop those precious lbs. Stay strong. Count strong. Thanks for recipes.
I'm curious, since most of these items using extracts are being cooked, and as you mention the calories in them are coming from alcohol, would that get cooked off and go away? Or would it leave something behind that would still need to be counted?
@@gloriousapplebees That's a good question. I believe it would remove some of the calories, but definitely not all of them. It takes quite a long time to cook alcohol out of something, and the reduction over time isn't linear. I believe at the boiling point of alcohol, that about a quarter of it remains after an hour of cooking. All told, I think it's better to assume those calories than to not. Often this helps to offset tracking/counting errors that we unintentionally make, or nutrition facts that are, lets say less than accurate :).
I can’t seem to find fat free cream cheese anywhere in nz. We have light reduced fat , but it’s still quite high . I wonder if fat free Greek yogurt would work ? Any suggestion ? Or maybe I just use the higher fat one and have smaller portions
From Trinidad and Tobago 🇹🇹🇹🇹🇹🇹... Fat free or low fat cream cheese is ridiculously hard to find here... I usually use cottage cheese instead and combine with fat free yogurt...
@@RahulKamat yeah, jus strain the cottage cheese and then combine with yogurt in a food processor until smooth...you won't taste it at all...it cuts the fat down while adding more protein
Where are the Germans that also were always confused about Americans using actual cream cheese and not "Quark" (curd?) until you realized, Quark isn't a thing at all in other countries while in Germany it is the most staple fitness food?
@@RahulKamat hahaha, it doesn't even taste that good but you can make so much out of it and it's very cheap with great nutritional value: 66kcal, 12g P/100g, a 500g pack costs 85ct so not even 1€
For those who are unable to find fat-free cream cheese, your macros on this recipe will not be the same as Rahul's. Here is a quickie comparison of the basic macro profile of different varieties of cream cheese so you can calculate them for yourself. ♦ Fat-Free Cream Cheese: 30kCal/oz; 0g fat/oz; 3g protein/oz; 4g carb/oz ♦ Low-Fat Cream Cheese: 70kCal/oz; 6g fat/oz; 2g protein/oz;
Is anyone even able to find fat free cream cheese anymore? I haven't been able to make cheesecake since covid hit cuz all the local stores don't sell fat free cream cheese like they used to
Hi Patrick, I am in the same boat as you. Nobody, not even the Walmart stores within a 50-mile radius of me, carry fat-free cream cheese. It's frustrating because I am not willing to pay the [greater than] 100% increase (YIKES!) in calories combined with a [greater than] 50% decrease in protein (double YIKES!) and a [greater than] 600% increase in fat (triple YIKES!) going from fat-free cream cheese at 30kCal/oz & 0g fat/oz to low-fat cream cheese or Neufchatel cheese (both at 70kCal/oz & 6g fat/oz). That's simply enough bad math for me to even consider using them. It throws off the macros of every cheesecake recipe tremendously [and not in a good, anabolic manner]. So whilst I really do adore cheesecake, I will no longer consume it until the retailers and manufacturers bring back the fat-free variety to my area.
@@RahulKamat I got that a week or so back... Def doesn't take as long now... 1 other question tho... you use actual egg whites right? Not ones out of a carton? I'm using carton. Wondering if that is the issue.
I made this and it really was not good as you ACT like it. You said it literally tastes like the real thing. I hate when food reviewers overhype and area not genuine
Love the videos but it may be time for you to go to some PSA meetings.. Pancake syrup anonymous. Keep up the videos and congrats on the weight loss as well as keeping it off
Sorry mate i gotta pass on this one. Looks way to airy and crumbly for a good cheesecake mouthfeel. I suggest leaving the "cloud" shittery and getting into real anabolic food. You could just increase the fat free cream cheese, incorperate some lime or vanilla protein powder and bake the cheesecake like a normal one would be baked. The result is way creamier and moist.
Thanks for watching!
Ingredients you’ll need:
CHEESECAKE FILLING:
- 226g/8oz (1/2 Cup) Fat Free Cream Cheese
- 255g Greek Yogurt (1 Cup)
- 70g Erythritol/Sugar Replacement Sweetener
- 50g Black Cocoa Powder
- 30g (2 Tbs) SF Maple Syrup
- 15g (1 Tbsp) Vanilla Extract
- Pinch of Salt
- 2-4 Sweetener Packets (optional but recommend if you like things sweeter)
MERINGUE:
- 4 Egg Whites
- 50g Erythritol/Sugar Replacement Sweetener
- 10g (4 tsp) Corn Starch
- 5g (1 tsp) Vanilla Extract
CLOUD CRUST (Cheesecake Base):
- 3 Egg Whites
- 35g Erythritol/Sugar Replacement Sweetener
- 10g (4 tsp) Corn Starch
- 5g (1 tsp) Vanilla Extract
*If you don’t have black cocoa powder, you can use dark cocoa powder or regular cocoa powder. You’ll need more sweetener because dark cocoa and regular cocoa are more bitter than black cocoa.
I thought 8 oz was one cup! Love your channel
I dont have low fat cream cheese. Do you know if I can use ricotta cheese o just greek yogurt??
@@barbarakaffel5688 that's 8 oz by weight, not volume
Now we just need to figure out how to get fat free cream cheese in India
what’s the purpose of the corn starch is there an alternative?
Your channel is criminally underrated! Your recipes tastes really good, no bs, no weird ingredients, easy to follow, and you’re hella funny genuinely don’t know why youre not at millions of subs yet. Keep at it your content is so good! :D
Thanks so much, that means a lot! Appreciate you fr!
Exactly 💯 percent quality content and super funny 😁 thanks for introducing me to oat fibre. All the best
Please never stop these recipes i love them so much idk how you come up with them
I got sooo much on the way!
I’m so happy I found your channel!! I can’t stop watching all your videos! I’m just so mind blown how amazing the food looks and so low cal!!! And it’s like all deserts???? Like what! So excited to try to make some of your Recipes! Thanks so much for sharing!
Dude I made this and it was UNBELIEVABLE! Thanks for the amazing healthy recipes!
LETS GO! I’m so glad bro
My mouth was watering when you cut a bite out of the cheesecake up close to the camera, it sounded dense and a little bit airy just as a cheesecake should be! Great job as always keeping us entertained! ALSO you're almost at 10k! Just keep bakin' it till you make it bro bc you deserve all the recognition and more!!!
Just keep bakin’ it til you make it! Brb gonna go back in time and make this my hs senior quote
That’s one of the most brilliant recipes for low carb/cal cheesecake! Can’t wait to make it! Thank you!
Hope you enjoy!!
You blew my mind with happy laughter about air bubbles going back into the air where they belong. 😀
:)
Man! you are a showman! too funny 😂 very interesting recipe, 164 calories per quarter - very tempting, must try
You won’t regret making it!
I always love your recipes but you also had me and my girlfriend cracking up this morning. Keep the great content coming Rahul!
Thanks Alex! 🙂
Man I love your channel definately one of my favorite low/zero calorie recipes!! Can you make a video in detail how to make anabolic ice cream?
Thanks man! I have a few vids on anabolic ice cream and they include a lot of tips
Thanks for sharing! Would you ever use the pourable egg whites instead of separating?
It doesn’t whip up as well so I prefer not to
I cannot wait to try this! You crack me up with that pancake syrup! 😂
I’m getting hydrated come on!
Hi Rahul,
I forgot to mention earlier that your discussion about thick Greek yogurt inspired me to share the following information.
The 'water' that you sometimes see accumulated at the top of your Greek yogurt is actually the whey liquid that had not yet fully separated from the yogurt when it was packaged. And in the time since it was packaged, it separated from the yogurt and floated to the top. So rest assured, it's not water, and you don't have to stir it back into the yogurt...you can just pour it off or spoon it off.
Also, if you like, you can actually thicken your yogurt even further by allowing more of the whey to drain off. Here is how...
Place a metal sieve inside a bowl so that the sieve is supported by the sides of the bowl and does not actually sit inside the bowl. Then place a coffee filter (and I KNOW you have those! LOL!) inside the sieve. Pour your yogurt on top of the coffee filter. Then cover the entire thing with a piece of plastic wrap and place it back into your icebox. Let it sit for several hours (overnight is even better), and when you return you will see that even more of the liquid whey has drained off into the bowl. From there, just put your yogurt back into it's container, and you're good to go. You will have perfectly thick Greek yogurt!
In fact, you can even allow so much whey to drain off that your yogurt will achieve nearly the same consistency of cream cheese! And that, right there, could be a possibility for people to do if they cannot find fat-free cream cheese.
Wishing you a glorious, beautiful day. God bless! †
Woah cool! I used to pour it out, but now I stir it back in. Thanks for the tips!
Cheesecake Factory needs to hire u now
Gonna be a cheesecake chef 👨🍳
350 (176C) degrees for cloud crust 35 mins
Wait for cloud crust to cool 5-10 mins
Pour filling onto crust, give it 20 taps
325 (162C) degrees for whole cheesecake 1hr 20 mins
🙏
This is great!! Thanks man!!
You got it 🕺🕺
You're crazy, dude. 😂😂😂. Always making my day
My man!!
This man is changing the game.
🙏🙏
i am defo making this tomorrow, thanks rahul
Let me know how you like it!
havent watched rahul for a bit, came back - guy has made gains
Thanks man! Appreciate it
Going to try the crust for a pudding pie.
I love your videos
Please use a lav mic, will help a lot with the sound
Thanks for the rec! I’ll look into that mic!
Still being able to buy fat free cream cheese is such a flex
LOL the most random things always seem to be sold out
Tried to use this 'crust' for a protein pumpkin pie recipe and it's safe to say I won't be doing it again lol. I didn't think it would compress down, however, I was wrong on that front. If you fill a container and then cover it with whatever filling it will compress down to a crust thickness. It will, however, taste like soggy cardboard lol. I might have to try this again but that one might just be a wash
Oh no haha protein pumpkin pie does sound good though!
Good morning, Rahul! :)
I think what you've invented here is a hybrid cross between a cheesecake and a soufflé. Very, very clever, and quite inventive. Great job. What shall we call this? A 'sou-eesecake'? (The way I hear this in my mind, it sounds like I'm calling the pigs in for a meal ... soooo-eeeee, soooo-eeeee...LOL!) Or a perhaps a 'chee-fflécake'? (That one just sounds cute. Smile!)
Hahaha what about cheesefflécake!
Do you have any no bake cheesecake recipes please??? 🤔
Mouth watering!
🕺🕺
I’d love to see more low calorie cheesecake flavors. How about a New York style cheesecake
Good idea, I’m with it!
I'm gonna have to get some of this black cocoa powder. I kinda wonder how actual chocolate made with it turns out
Ooh I wonder too, might taste like an oreo bar
do you think you could do a lemon raspberry/fruity cheesecake?
Yum I like the sound of that! I’ll try! I’m planning on having an original plain vanilla cheesecake vid coming soon
Are you counting erythritol carbs, it seems like a lot? I'd use egg white protein or gelatin powder instead of the corn starch (I'm doing PSFM days) but it looks delicious 😋.
I don’t count erythritol cause it’s 1/16th the amount of cals as regular carbs. Also I don’t really track sweeteners
Erythritol is only .2 calories per gram. A full cup, which is about 200 grams would only come out to 20 calories. Not worth tracking
Hey Rahul, I've loved binge watching your videos. You often mention that you have a problem cracking eggs. What problem do you have? Would it be helpful for you if I showed you how it's done?
Hey! Thanks so much, glad you’re enjoying the channel! Either I get egg shells or the yolk breaks or some of the egg white slips out on the countertop or something else goes wrong lol
Wonder if the filling would be good for ice cream? Might going to try it in my creami I would love to buy you a kitchen aid mixer!
Ooh I think it could be a great ice cream base! Hahaha one day I’ll upgrade my kitchen equipment
also love the recipe man
Thanks man!
Do you think this one or your cheesecake with the oat fibre crust is better Rahul? I like the idea of a crunchier crust and not egg white base so might mix and match them a bit - oreo filling on the other base
How did they turn out? I'm skeptical about the cloud crust being soft and gooey after it sits. I don't like gooey breads!
3:39 "remember. You train your biceps for the girls, but you train your legs so that you don't end up on a wheelchair" hahahahahaa bro exactly, never heard that 💯💯 observation hahhah. 💯
Thank you so much 🖤
Thanks for watching!
Someone's getting some gains there. I see that chest and shoulder development u cheeky anabolic chef
Appreciate it haha!
What happens if I don’t use any syrup?
It’ll be less sweet
A couple of things, and by that I mean I apparently wrote a novel. 1. Your ingredients list in the pinned comment is missing butter extract. It's in the video, and so we know to add it, and we know when to add it, but we have make assumptions about how much to add. 2. Assuming you added the same amount of butter extract as you did vanilla extract to the 3 egg white cloud crust bowl, it implies 10 total grams of extract being added at the end to 3 whipped and stiff peak egg whites (plus previously added and whipped in sweetener and corn starch). If you ACTUALLY weigh it out when adding it, like you seem to never do in your video, because you just squeeze and pray, you will never get those to beat to stiff peaks ever again. You will then pour a sloppy loose mess into your spring form pan, and just bake it, because you have no alternative outside of just throwing it out. 3. Wow, and is true for a lot of your videos where erythritol and extracts are used...my dude...those have calories. And sometimes it's NOT insignificant. The amount of erythritol you're using in this entire recipe is 31 calories. If you're using only 25 grams of Vanilla extract, because the ingredients list doesn't list the butter extract, that's ~73 EXTRA calories, and 5 extra grams for butter extract means adding ~15 more still, making it ~88 total calories added, so not counting erythritol and extract means understating it by 119 calories. Also, wishing/praying it's not there doesn't mean it's not there. By my count, and I'm really good at counting, this cheesecake is ~800 total calories. Lumping like ingredients together: Fat Free Cream Cheese - 240 cals. Fat Free Greek Yogurt, and the one you're using would be 150, but I'm assuming the macros of Fage Total 0 because it exists and is what I use = 135. Erythritol = 31. Black cocoa power, this is a tough one, your brand has the temerity to say 40 kcals in 20g...when it's macros, even after assuming ALL insoluble fiber (lol) would be ~55 kcals. USDA has Cocoa powder in general at 2.28 kcal/g, so we're going with 114 for fun-sies. Extract (assuming butter extract exists, and until you actually measure and say amounts any differently) = 88 calories (if you're curious, it's because alcohol dude, and yes it's in imitation vanilla too...), Corn Starch - 76 calories. Egg Whites (if you're using small or medium eggs, speak now or forever hold your peace, otherwise we assume the most common side of egg...large) = 119 calories. So 240+135+31+114+88+76+119 = 803. Nutrition facts are already out here lying to all of us bro, and so the only way we can make it less bad on ourselves is to count EVERYTHING, so we're not AS wrong when trying to drop those precious lbs. Stay strong. Count strong. Thanks for recipes.
Butter extract is optional so I didn’t add it in the list but thanks for the detailed comment!
I'm curious, since most of these items using extracts are being cooked, and as you mention the calories in them are coming from alcohol, would that get cooked off and go away? Or would it leave something behind that would still need to be counted?
@@gloriousapplebees That's a good question. I believe it would remove some of the calories, but definitely not all of them. It takes quite a long time to cook alcohol out of something, and the reduction over time isn't linear. I believe at the boiling point of alcohol, that about a quarter of it remains after an hour of cooking. All told, I think it's better to assume those calories than to not. Often this helps to offset tracking/counting errors that we unintentionally make, or nutrition facts that are, lets say less than accurate :).
I can’t seem to find fat free cream cheese anywhere in nz. We have light reduced fat , but it’s still quite high . I wonder if fat free Greek yogurt would work ? Any suggestion ? Or maybe I just use the higher fat one and have smaller portions
I think fat free greek yog would work! Or quark or skyr, which isn’t available near me in the US
3:46
😶
I wonder if adding gelatine or xanthan gum would make the cheesecake filling more fluffy and hold its shape if the end is still runny?
My nightly routine is 1-8 coffees too! 😂
That’s what I like to hear!
When is your cook book coming out???
Hopefully one day, I’d love to make one 🙏
From Trinidad and Tobago 🇹🇹🇹🇹🇹🇹...
Fat free or low fat cream cheese is ridiculously hard to find here...
I usually use cottage cheese instead and combine with fat free yogurt...
Nice tip! I should try replacing cream cheese w cottage cheese to see how it comes out
@@RahulKamat yeah, jus strain the cottage cheese and then combine with yogurt in a food processor until smooth...you won't taste it at all...it cuts the fat down while adding more protein
dude i’m crying, made it yday and i’m literally crying
Tears of joy I hope 🤞
Can you also use vegan protein powder? I need to know.
I haven’t tried so I’m not sure
Coffee flavour next??
Love anything that’s coffee flavored!
7:10 thats what she said
🙃
road to 10 K!
Can’t thank you all enough! 🙏
This is different fr
Facts! 😤
7:10 that's wut she said gottem
😶
Where are the Germans that also were always confused about Americans using actual cream cheese and not "Quark" (curd?) until you realized, Quark isn't a thing at all in other countries while in Germany it is the most staple fitness food?
I’ve never tried quark! I really want to though, gonna visit germany just to try it
@@RahulKamat hahaha, it doesn't even taste that good but you can make so much out of it and it's very cheap with great nutritional value: 66kcal, 12g P/100g, a 500g pack costs 85ct so not even 1€
Czechs love it, too. :) I´ve been wondering lately why that is not a thing in other countries outside the region.
For those who are unable to find fat-free cream cheese, your macros on this recipe will not be the same as Rahul's. Here is a quickie comparison of the basic macro profile of different varieties of cream cheese so you can calculate them for yourself.
♦ Fat-Free Cream Cheese: 30kCal/oz; 0g fat/oz; 3g protein/oz; 4g carb/oz
♦ Low-Fat Cream Cheese: 70kCal/oz; 6g fat/oz; 2g protein/oz;
Perfect breakdown! Thanks for this!
@@RahulKamat It is my absolute pleasure! I hope folks will find it helpful. :)
I watch for entertainment, sometimes the recipes..lol.
Thanks for watching!
Is anyone even able to find fat free cream cheese anymore? I haven't been able to make cheesecake since covid hit cuz all the local stores don't sell fat free cream cheese like they used to
I’ve been able to find it at walmart and shoprite (grocery store in US northeast)
Hi Patrick,
I am in the same boat as you. Nobody, not even the Walmart stores within a 50-mile radius of me, carry fat-free cream cheese. It's frustrating because I am not willing to pay the [greater than] 100% increase (YIKES!) in calories combined with a [greater than] 50% decrease in protein (double YIKES!) and a [greater than] 600% increase in fat (triple YIKES!) going from fat-free cream cheese at 30kCal/oz & 0g fat/oz to low-fat cream cheese or Neufchatel cheese (both at 70kCal/oz & 6g fat/oz). That's simply enough bad math for me to even consider using them. It throws off the macros of every cheesecake recipe tremendously [and not in a good, anabolic manner]. So whilst I really do adore cheesecake, I will no longer consume it until the retailers and manufacturers bring back the fat-free variety to my area.
Have you tried this without cocoa?
Exactly 22 taps 🤣
Precision is key
I can never get my egg whites to stick on the bowl like that....
Maybe some cream of tarter will help along with making sure no yolk gets into the bowl
@@RahulKamat I got that a week or so back... Def doesn't take as long now... 1 other question tho... you use actual egg whites right? Not ones out of a carton?
I'm using carton. Wondering if that is the issue.
I made this and it really was not good as you ACT like it. You said it literally tastes like the real thing. I hate when food reviewers overhype and area not genuine
I genuinely think this tastes amazing. But everyone has different taste buds
Love the videos but it may be time for you to go to some PSA meetings.. Pancake syrup anonymous. Keep up the videos and congrats on the weight loss as well as keeping it off
Hahaha thanks! Pancake syrup too good
ohh mahh--
gawd
Sorry mate i gotta pass on this one.
Looks way to airy and crumbly for a good cheesecake mouthfeel. I suggest leaving the "cloud" shittery and getting into real anabolic food. You could just increase the fat free cream cheese, incorperate some lime or vanilla protein powder and bake the cheesecake like a normal one would be baked. The result is way creamier and moist.
Lolol i like it man. Have you heard of the fluffy Japanese cheesecakes?
Bro is giving us the cheat code to dieting 🫡
That’s the goal bro 🫡