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Recipe: Protein Cheesecake

Protein Cookbook

Ingredients

Base:

-2tbsps Almond Butter

-1/2 cup of ground almonds

-1 tbsp honey


Topping:

- 1 pot (170g) of 2% Total Greek Yoghurt

- 1 pot (250g) of Quark

- 1/4 cup of Vanilla Whey (£10.99 for 500g “Whey Protein 80” here)

- 1/4 cup Egg Whites


Directions

Step 1: In a bowl, mix all the base ingredients together. Yeah, the almond butter, the almonds, and the honey (or calorie-free syrup if you want the whole thing to be lower in carbs). Once you have a crumbly mix, press it down into a small springform pan. If you want to use a medium or large pan, just duplicate the amounts for the whole thing.


Step 2: After that, blend all your cheesecake ingredients in a bowl.


Step 3: Pour the cheesecake filling onto the base.


Step 4: Bake at 160 C (320 F) for about 30-45 minutes. Now, this part is important: DO NOT OVER BAKE THIS. You want to remove it from the oven while it's still wobbly inside and feels uncooked. Don't let it cook all the way, you want it wet inside because it sets as it cools.


Step 5: Let it cool and then melt some dark chocolate. Melt 2 squares per slice (20 grams) of 90% Lindt and then just artfully drizzle it on top :-)


Macros per slice (out of the three you get from the cheesecake above):

- 242kcals

- 30g Protein

- 10g Carbs

- 9g Fat



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