Ladies and Gentlemen, it’s FINALLY here – the promised recipe from my last post. I have no doubt that you’ve been periodically pressing “refresh” for the last, er, two months (wow, it’s been that long?), but I can finally present to you my delicious, mouth-watering and smug-I’m-delicious-and-I’m-good-for-you Protein Cheesecake.
It’s refined sugar-free, gluten-free and high in protein (for a cheesecake). Totally guilt-free and a little slice of yumminess which will help you hit your macros.
But first, a question. What do you get if you cross a fitness fanatic with someone with an abominally sweet tooth? ME, that’s what you get. Although I’ve managed to train my palate to shake off refined sugar, I’ve always loved sweet stuff – as evidenced by my feverent consumption of fruit err’day, all day. I could quite easily eat a fruit-only diet, but that would probably have my little muscles screaming in protest for the lack of protein.
As someone who lift weights and trains hard, I try to keep my protein intake relatively high so that my muscles can grow. Although I’m partial to protein shakes, sometimes you just want to have dessert, not dinner.
Whey protein and dessert have come together in a beautiful cheesecake partnership to give you something which is so healthy, that you not only could have it for dinner, but for breakfast, brunch, lunch AND snacks too. Cheesecake OD? Sounds like a good way to go to me.
The addition of Greek yoghurt to the low-fat cream cheese means that you still get a wonderfully creamy texture, without compromising on taste AND it increases the protein content just that little bit more. Although it’s not “low-fat”, that’s not necessarily a bad thing. Most health professionals have begun to realise that sugar is the enemy and that fat- provided it’s the “good kind” – has had an unjustifiably bad rap for years.
Almost all the fat in this recipe comes from either the pure peanut butter or coconut oil, both of which are widely recognised to be sources of “good fats”.
The base is made from the Clean Peanut Butter Bites from my previous post, although I did omit the almond milk, and used Crunchy Peanut Butter to try and achieve more of a biscuity texture. I’ve downsized the original recipe to suit the cheesecake, and have included it below.
The cheesecake pictured is Lemon & Blueberry, as I think that lemon desserts are always a winner with their citrusy zing. However, you could easily change up the ingredients to suit your tastes, and the whey protein that you have handy – I’m already eyeing up some White Chocolate whey to pair with raspberries…yum!
What flavour combination are you going to try? Let me know in the comments.
(serves approx. 8)
109kcals, P: 7.2g, C: 4.2, F: 6.7g
For the Peanut Butter Bite base
- 50g ground almonds
- 1/8 tsp bicarb of soda
- 22g crunchy peanut butter
- 10g natural sweetener (such as Truvia)
- 10g 0-calorie syrup (I used Walden’s Farm Pancake Syrup) OR maple syrup/honey (though this will increase calories & sugar very slightly)
- 3/4 tsp vanilla essence
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 30ml coconut oil
For the Cheesecake
- 85g light cream cheese
- 125g 0% fat Greek yoghurt (I recommend Fage)
- 1 scoop of diet whey protein powder (I used vanilla as it’s “neutral”, but just use your favourite)
- 65g egg-whites
- 1 tsp vanilla essence
- 1 tsp lemon essence
- Lemon juice from 1/2 a lemon, freshly squeezed
- Lemon zest from 1 lemon
- 30g homemade blueberry compote OR a sugar-free Blueberry spread (such as one from Meridian Foods).
- Line & grease a 6″ springform or push-pan cake tin.
- First, make your base. Using the method from my previous post (essentially just mix in one bowl & bake for 10-12 minutes), make your peanut butter bites.
- After they’ve cooled, crumble them up in tiny pieces, spread over a baking tray covered in greaseproof paper and stick under a hot grill for 2-3 minutes to try and get them crispy, so that we have a crunchy base. WARNING: they will burn within 30 seconds if you leave them unattended, so keep a beady eye on your bites.
- While they’re grilling, melt the 30ml of coconut oil in a microwave in a heatproof bowl until it’s turned into liquid.
- Mix the grilled peanut butter bites crumbs with the coconut oil, and press into the bottom of the tin. Refrigerate for 15 minutes while you make the filling.
- Pre-heat the oven to 140C.
- Using electric beaters, mix together the cream cheese & Greek yoghurt for about a minute, until blended. Add in the egg white, vanilla essence, lemon essence, lemon juice & zest. Whizz for about 30 seconds.
- Add in the protein powder and mix for another 30 seconds.
- Take the base out of the fridge, and pour the cheesecake mixture into the tin.
- Using a spoon, sporadically dollop the blueberry compote onto the cheesecake mixture in blobs. Taking a knife, swirl it through the mixture to create pretty, unique patterns.
- Bake for approx. 25 minutes. It should be every so slightly soft in the centre.
- Refrigerate for minimum 3hrs – ideally around 6, then devour with some fresh blueberries.