23 Jun Berry Cheesecake (lower cal, sugar free, high protein)
I don't even normally LIKE cheesecake that much so for me to go and make sugar free, lower cal version is kind of strange. But seriously, this baby had me fall in love with the odd invention that is a cheesecake cause it was actually tasty AF. I don't love regular cheese cake cause it's too 'cheesy' and with this version using a lot of yogurt you don't get that same effect.
You do, however, get a creamy, sweet cake that is smooth and satisfying. YUM! This recipe is for a strawberry cheese cake but you could easily adapt it to any flavour you'd like. Peanut butter, chocolate or caramel - go wild!
You don't need to add a jelly layer to yours either, I just like jelly and thought it would be a cool edition. Also, make your base however you please. Blend your favourite granola or crush your fave biscuit, add some whey if you'd like, otherwise just go right ahead and bind it with some melted butter or even just milk.
Berry Cheesecake
AuthorMaxine SchuilingCategoryBreakfast, Christmas, Desserts, Gluten free, High protein, Holiday celebration eats, Macro friendlyDifficultyBeginnerPreheat oven to 160 degrees.
You can use granola, biscuits or flours of choice! I give them a rough blitz in the blender and combine them with some milk and nut butter or just some regular melted butter. In this case I used a pancake premix and some granola, but in the past I have used 40g crunchy granola (roughly blitzed), 20g buckwheat, 30g coconut flour, 20g whey protein, 20g nut butter of choice, salt and xylitol and 120ml of milk to make a base and it worked perfectly.
Press out into a greased or line tin and pop into the freezer while you prepare your filling.
Make sure your ingredients are at room temp. If not, at least microwave your cream cheese for a few seconds so that it is soft enough to beat.
Put eggs/egg whites into a mixing bowl and beat for 1-2 minutes. Add your yogurt and cream cheese and beat again.
Add whey, xylitol, salt, vanilla extract and corn flour. Beat until smooth (about 1-2 minutes).
Adjust salt and sweetness to taste.
Pour filling onto prepared base and bake for 30-35 minutes in the oven. Middle should still be jiggly but not liquid when it's done.
Once removed, allow to cool and pop into fridge for a few hours (or freezer just for 30 mins) to let it set fully. Top as you wish and enjoy!
Servings 12
Ingredients
Directions
Preheat oven to 160 degrees.
You can use granola, biscuits or flours of choice! I give them a rough blitz in the blender and combine them with some milk and nut butter or just some regular melted butter. In this case I used a pancake premix and some granola, but in the past I have used 40g crunchy granola (roughly blitzed), 20g buckwheat, 30g coconut flour, 20g whey protein, 20g nut butter of choice, salt and xylitol and 120ml of milk to make a base and it worked perfectly.
Press out into a greased or line tin and pop into the freezer while you prepare your filling.
Make sure your ingredients are at room temp. If not, at least microwave your cream cheese for a few seconds so that it is soft enough to beat.
Put eggs/egg whites into a mixing bowl and beat for 1-2 minutes. Add your yogurt and cream cheese and beat again.
Add whey, xylitol, salt, vanilla extract and corn flour. Beat until smooth (about 1-2 minutes).
Adjust salt and sweetness to taste.
Pour filling onto prepared base and bake for 30-35 minutes in the oven. Middle should still be jiggly but not liquid when it's done.
Once removed, allow to cool and pop into fridge for a few hours (or freezer just for 30 mins) to let it set fully. Top as you wish and enjoy!