Preheat your oven to 350°F and position one rack in the lower third and another in the center. Fill a larger roasting pan or baking dish with water until it's about two-thirds full, then carefully place it on the lower rack. This water bath will create steam during baking, which keeps the cheesecake moist and prevents cracking—a crucial step for a creamy texture.

While the oven preheats, prepare your 9-inch springform pan with a crust of your choice (graham cracker crust is traditional). Press it firmly and evenly into the bottom of the pan, then set aside. If you prefer a crustless cheesecake, you can skip this step and simply grease the pan lightly.

In a large bowl, combine the softened cream cheese, Greek yogurt, protein powder, sweetener, vanilla extract, and salt. Using an electric mixer on medium speed, beat for 2-3 minutes until the mixture is completely smooth and creamy with no lumps. I like to scrape down the sides of the bowl halfway through to ensure everything is evenly incorporated. Avoid overbeating, as this can incorporate too much air and cause cracks.

Spread the filling mixture evenly into the prepared springform pan, smoothing the top with a spatula. Place the pan on the center rack of your preheated oven, directly above the water bath. Bake for 30 minutes until the edges are set but the center still has a slight jiggle when gently shaken—this indicates the cheesecake is cooked perfectly without being overdone.

Turn off the oven and crack the door open about 2 inches. Let the cheesecake sit in the warm oven for 5 minutes. I always do this gentle cooling step because it allows the internal temperature to decrease gradually, which prevents the sudden temperature shock that causes cracks to form on the surface.

Remove the cheesecake from the oven and place it on the counter to cool completely, about 1-2 hours. Once cooled to room temperature, refrigerate for at least 4 hours or overnight before serving. This resting time allows the filling to set properly and develop its full creamy texture.