Baked Vanilla Protein Cheesecake

cheesecake

I’ve been trying to perfect a protein cheesecake recipe for ages now and have eaten a lot of luke warm cottage cheese with lumps of protein in for the cause. To be honest though, the filling was the easy bit. Trying to make a low carb base that didn’t taste like cardboard was much tougher (lolllll…..sorry).

This is perfect if you’re a) lazy and b) hate carbs. The caramel sauce is sugar free and the base is ground almonds & peanut butter. I find it easier to use cup measurements for some desserts like this where you can just chuck everything in a bowl & mix it up. If you don’t have a cup set, work out the volume of your protein scoop & use that, or convert the units online. I used liquid egg whites which you can get everywhere now. Separating eggs is fine, but if they can come out of a carton, even better!

Ingredients:

Base:

  • 3 tablespoons organic peanut butter
  • 3/4 cup ground almonds
  • 2 tbsp Sweet Freedom (or honey/agave syrup)

Cheesecake filling:

  • 1 small pot (170g) 0% Fat Total Greek yoghurt
  • 150g low fat cottage cheese
  • 100g low fat Philadelphia cream cheese
  • 1/4 cup vanilla whey
  • 1 tsp vanilla extract (optional – if your whey is weak on flavour you’re gonna want this)
  • 1/4 cup liquid egg whites

Caramel sauce:

  • 1 cup coconut milk
  • 3-4 tbsp maple syrup
  • 1 tsp vanilla extract

Equipment:

1 small spring form, non stick tin, greased with coconut oil.

Preheat oven to 160C/150C fan.

Method:

Put all the base ingredients into a bowl & mix until it looks like dense sand. If it’s too wet, add more ground almonds. Press into the tin with your knuckles.

For the filling, mix all the ingredients together in a bowl & whisk until the whey is mixed in properly. Pour it on top of the base & bake in the oven for 35-40 mins. Don’t let it cook like a sponge cake, it should wobble & look kind of uncooked in the middle when you take it out.

Leave the cheescake to cool at room temp for 15 mins or so, then fridge it until it’s set.

For the sauce, mix the watery and cream bits of the coconut milk together in a bowl, take a cup of it and put it in a small frying pan, along with the other sauce ingredients. Bring it to the boil and then leave it, shaking the pan occasionally, until really big bubbles form & it looks quite dark, like a whiskey colour. Take it off the heat & stir to check if it’s ready, then drizzle on the cheesecake after you’ve sliced it up.

Approx macros per slice

30g protein

10g carbs

14g fat

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