You must put some time aside and give this Protein Cheesecake a go! It will throw your tastebuds into a frenzy; they won’t know what hit them. As soon as your mouth closes around the fork, an entire symphony of flavour descends upon you and you’re left sitting (or standing) there wondering, ‘what sort of WIZARDRY is this….!?’ So, let’s talk about it. Let’s talk about this cheesecake’s wizardry:
It comes primarily from PB&J flavouring powder. You’ve probably had it, unwittingly, if you’ve ever had a Peanut Butter & Jelly protein bar. It tastes exactly like a peanut butter & jelly sandwich – in powder form.
Ingredients for the base (see Note 1 for a comment on this):
1 tablespoon agave syrup
3-ish tablespoon peanut butter
1/4 cup coconut flour
1/4 cup almond milk
Ingredients for the cheesecake
2 pots (340g in total) 2% Total Greek Yogurt
1/4 cup low-fat mascarpone (or ricotta cheese)
1/4 cup vanilla whey protein powder
1/2 cup liquid egg whites
1 teaspoon Peanut Butter & Jelly flavouring
1. In a bowl, mix all the base ingredients together. Once you have a doughy sort of mix, press it down into a small nonstick springform pan. If you want to use a medium or large pan, just duplicate the amounts for the whole thing.
2. Blend together all your cheesecake ingredients until you get a smooth mix.
3. Pour the cheesecake mix onto the base.
4. Bake at 160 C (320 F) for about 35-40 minutes. Now, this part is important: DO NOT OVER BAKE THE CHEESECAKE. You want to remove it from the oven while it’s still wobbly inside and feels uncooked in the center. Don’t let it cook all the way because you don’t want to cook it all. That’s because, as the cheesecake cools, it will set further and stay nice and creamy inside.
5. When your cheesecake has cooled, add 2 tbsp of peanut butter on top – make sure it’s smooth PB so you can spread it easily onto the cheesecake.
Note: You COULD also add a layer of jelly on top of the cheesecake. It’s up to whether you want the cheesecake to be higher in carbs and extra fruity.
Macros per slice (out of 8):
5g carbs (out of which 2g is fibre!)
Note 1: If you want to sub the base for another base, you can make the base made for the Almond & Dark Chocolate Protein Cheesecake. Those basis will work just as well.