Peanut butter protein cheesecake recipe
I am in the first week of my project of a six week challenge! But I don't think my life without sweets!! For this reason I try to bake a marvelous cheesecake full of protein to boost my fitness life!
SO, I decide to make this cheesecake and the result was absolutely amazing!
Try to bake too! I am sure that you will enjoy it! The level of difficulty is low and the cost of ingredients is low too!
Step 1
The Crust
Need
½ cup almond meal or ground almonds
2 tbsp peanut butter or alternative nut butter
1 tbsp unsweetened almond milk
Do
Heat oven to 1600C. Combine almond meal, peanut butter and almond milk and stir with a wooden spoon or spatula until it resembles a crumbly yet sticky crust. If it’s too dry, add a dash of almond milk (or other milk) until it sticks together like a crumbly paste. Press into a springform pan (this one was 18 cm).
Step 2
The Filling
Need
1 cup low-fat Greek yoghurt
1 cup low-fat cream cheese
½ cup peanut butter
½ cup vanilla whey protein powder (or chocolate if you’re a diehard fan)
2 tbsp coconut flour
1 egg white
1 whole egg
Baking Stevia (optional, to desired sweetness)
Do
Combine all filling ingredients and blend thoroughly.
Pour mixture over crust and bake for 35 to 40 minutes or until it’s still slightly wobbly in the centre, but not liquid.
Cool for at least four hours (overnight is ideal) before smearing on peanut butter and drizzling melted with chocolate. Refrigerate.
Step 3
The Topping
Need
25 g dark chocolate squares, melted (for drizzling)
Do
Once chilled, melt chocolate and drizzle over cheesecake before cutting and serving.
The numbers (⅙ of cake including crust) = Protein: 24 g
*Remember to use the same cup during the recipe!
* I found this recipe here:
http://www.womenshealthandfitness.com.au/diet-nutrition/recipe-finder/2100-peanut-butter-protein-cheesecake-recipe
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