Two years ago today I created couched.blogspot.com. That’s what this blog used to be called before it became proteinpow.com (don’t ask me why I called it ‘couched’, the answer is too convoluted). This is what it used to look like! The blog has grown a LOT since January 21st, 2011! It’s gone from 1 to over 720 recipes and, in the process, it has grown to become the largest and most comprehensive resource for protein powder recipes… in the world.
To commemorate the blog’s birthday – and the raw experimentation goes into creating these protein foods – I decided to make something a bit ‘different’: a protein custard cheesecake.
What’s a protein custard cheesecake? It’s kind of like a cross between a Custard, a Cheesecake, and a thick syrupy Cake. It’s kind of a crazy combination and I didn’t really know what else to call it so, since its closest relatives are probably The Custards and The Cheesecake, I decided to settle on ‘custard cheesecake’. It’s not a great name though, so feel free to call it something else (just don’t call it late for dinner, har har har):
Ingredients for the base:
5 brazil nuts
1 tablespoon coconut flour
1/8 cup pea protein powder
1/2 whole egg
1/8 cup milk
1 teaspoon toffee flavdrops
Ingredients for the cheesecake:
1 pot low-fat goats milk yogurt (427 grams)
1 whole egg
1/4 cup goji berries
1/4 cup strawberry whey protein powder (could try with casein too)
1. blend all the base ingredients together and press the ensuing mix on a small cheesecake tin (I used a 6″ springform baking tin).
2. Bake this in the oven at about 180 C (356 F) until it cooks through and has browned a bit. Once the base is done, make your custard cheesecake by mixing all the ingredients together using a handheld blender, a mixer, or a food processor.
3. If you don’t want to use goats milk yogurt, use regular cow’s yogurt. Pour the cheesecake mix on top of the crust at bake at 160 C (320F) for about 1.5 hours or until the top has become golden in color and it’s cooked enough that you can press it and your hand doesn’t sink into the mix (does that make sense?) Then, leave it in the (turned-off) oven for another hour and a half (this will allow it to further set).
Macros per slice (out of 8):
5.7g fat (3.2g sat)
The cake is best eaten after it’s cooled in the fridge overnight or for a few hours so mobilize a bit of patience and then BAAAAAM! Dig in with gusto the next day 😉
Bonne anniversaire, blog 🙂
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I am a brazilian nutritionist and started to read your blog about 3 or 4 months ago. It’s fantastic! Every day I wait with expectation your new recipe, altough I often can’t find some ingredients here, and when I find usually it’s very expensive. Congratulations my dear! ‘Parabéns’ for your creativity! xoxo