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.

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

Please never stop these recipes i love them so much idk how you come up with them

You blew my mind with happy laughter about air bubbles going back into the air where they belong. 😀

That’s one of the most brilliant recipes for low carb/cal cheesecake! Can’t wait to make it! Thank you!

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!!!

Dude I made this and it was UNBELIEVABLE! Thanks for the amazing healthy recipes!

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! †

Cheesecake Factory needs to hire u now

Man! you are a showman! too funny 😂 very interesting recipe, 164 calories per quarter - very tempting, must try

I always love your recipes but you also had me and my girlfriend cracking up this morning. Keep the great content coming Rahul!

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?

I cannot wait to try this! You crack me up with that pancake syrup! 😂

Still being able to buy fat free cream cheese is such a flex

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!!

i am defo making this tomorrow, thanks rahul

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

This man is changing the game.

You're crazy, dude. 😂😂😂. Always making my day

havent watched rahul for a bit, came back - guy has made gains

Someone's getting some gains there. I see that chest and shoulder development u cheeky anabolic chef

Going to try the crust for a pudding pie.

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 love your videos Please use a lav mic, will help a lot with the sound

Thanks for sharing! Would you ever use the pourable egg whites instead of separating?

I'm gonna have to get some of this black cocoa powder. I kinda wonder how actual chocolate made with it turns out

I’d love to see more low calorie cheesecake flavors. How about a New York style cheesecake

I watch for entertainment, sometimes the recipes..lol.

Thank you so much 🖤

Mouth watering!

also love the recipe man

7:10 that's wut she said gottem

My nightly routine is 1-8 coffees too! 😂

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!

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...

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!)

do you think you could do a lemon raspberry/fruity cheesecake?

Do you have any no bake cheesecake recipes please??? 🤔

dude i’m crying, made it yday and i’m literally crying

7:10 thats what she said

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?

When is your cook book coming out???

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 wonder if adding gelatine or xanthan gum would make the cheesecake filling more fluffy and hold its shape if the end is still runny?

3:46

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

What happens if I don’t use any syrup?

Exactly 22 taps 🤣

road to 10 K!

This is different fr

Coffee flavour next??

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

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;

Can you also use vegan protein powder? I need to know.

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?

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

Have you tried this without cocoa?

ohh mahh--

I can never get my egg whites to stick on the bowl like that....

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

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

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.

Bro is giving us the cheat code to dieting 🫡