Protein cheesecake

Just because I love you

Every now and then my partner in crime comes to me with a recipe he likes the sound of and asks if there is a way to make a clean eating version, this recipe comes from one of those requests. While Jaime was reading Ross Edgley’s book The world’s fittest book and man crushing on this website, he came across a recipe for a chocolate protein cheesecake always up for a challenge I gave the recipe some development time.

Easy Swaps

Sometimes I can look at a recipe and know what ingredients are easy to swap out for alternative-ingredients, other recipes take some trial and error before you have something close to what the recipe would get you. Thankfully, this was one of the easy swap recipes that end up giving me a finished cheesecake that didn’t last very long (3 days).  I switched out the quark for some creme fraiche and sour cream to increase the fat content, to make the base nut-free I used my nut-free breakfast crunch with some extra honey and coconut oil to bind the base together.

Protein cheesecake

Protein cheesecake ingredients
Protein cheesecake ingredients

Ingredients

  • 250g creme fraiche
  • 250g sour cream
  • 250g yoghurt
  • 60g protein powder
  • 3 tsp. cacao powder
  • 1/2 tsp vanilla powder
  • 2 egg whites
  • 2 tbsp. gelatine
  • 200ml milk
  • 200g nut-free breakfast crunch
  • 2 tsp honey
  • 1 tsp coconut oil, melted
Mix the nut-free breakfast crunch with the honey and the melted coconut oil together
Mix the nut-free breakfast crunch with the honey and the melted coconut oil together
Spread the crunch mixture out in the bottom of a spring form cake tin
Spread the crunch mixture out in the bottom of a spring form cake tin
Spread the crunch mixture out
Spread the crunch mixture out
press it gently into the tin
Press it gently into the tin
Take a stand mixer.
Take a stand mixer.
Whisk the egg white.
Whisk the egg white.
In another bowl whisk the creme fraiche, sour cream and yoghurt.
In another bowl whisk the creme fraiche, sour cream and yoghurt.
Whisk in the protein powder.
Whisk in the protein powder.
Mix well.
Mix well.
Bloom the gelatine as the packet instructs
Bloom the gelatine as the packet instructs
Heat the milk and chocolate with the gelatine.
Heat the milk and chocolate with the gelatine.
Fold the egg whites into the cheese mix
Fold the egg whites into the cheese mix
Fold in the chocolate mixture.
Fold in the chocolate mixture.
Pour the cheesecake mix into the cake pan.
Pour the cheesecake mix into the cake pan.
Put the cheesecake in the fridge to set up.
Put the cheesecake in the fridge to set up.
Cheesecake set in the fridge.
Cheesecake set in the fridge.
Slice the cheesecake
Slice the cheesecake
Protein cheesecake ready to eat. Enjoy
Protein cheesecake ready to eat. Enjoy

Protein cheesecake

  • Servings: 12
  • Rating: ★★★★★
  • Print

Every now and then my partner in crime comes to me with a recipe he likes the sound of and asks if there is a way to make a clean eating version, this recipe comes from one of those requests.


Credit: Cath @ easycleaneats

Ingredients

  • 250g crème fraiche
  • 250g sour cream
  • 250g yoghurt
  • 60g protein powder
  • 3 tsp. Cacao powder
  • 1/2 tsp. vanilla bean powder
  • 2 egg whites
  • 2 tbsp. Gelatine
  • 200ml milk
  • 200g breakfast crunch
  • 2 tsp. honey
  • 1 tsp. coconut oil, melted

Directions

  1. Mix the nut-free breakfast crunch with the honey and the melted coconut oil together, making sure that the crunch is fully coated.
  2. Spread the crunch mixture out in the bottom of a spring form cake tin, press it gently into the tin.
  3. Put the tin in the fridge to firm up.
  4. Bloom the gelatine as the packet instructs.
  5. In a large bowl mix the crème fraiche, sour cream and yoghurt together with the protein powder.
  6. Gently heat the milk and whisk in the cacao powder and the gelatine.
  7. In another bowl whisk the egg whites until they form stiff peaks.
  8. Slowly fold the egg whites into the protein and yoghurt, be careful not to overwork the mixture, you want to keep as much are in the mixture as possible.
  9. Whisk the gelatine and milk into the protein and yoghurt mixture.
  10. Pour the mixture into the spring form tin and smooth the top.
  11. Put the cheesecake in the fridge for 4 to 8 hours for it to set.

Nutrition

Per Serving: 177 calories; 12.2 g fat; 7.3 g carbohydrates; 6.8 g protein.

Equipment  

  • Bowl x2  
  • Spatula x2  
  • Whisk  
  • Spring form cake tin  
  • Saucepan  
  • Measuring spoons
  • Scales
  • Measuring jug

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

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