Just because I love a challenge

I love looking at recipe books and figuring out if they can be changed and if I could make a clean-eating version. This recipe was initially given to me from the Ross Edgley The World’s Fittest book, and I asked if it could be adapted. As I love a challenge, I decided to give it a go.

Easy Swaps

Sometimes, I can look at a recipe and know what ingredients are easy to swap out for alternative ingredients. Other recipes require some trial and error before you have something close to what the recipe would give you. Thankfully, this was one of the easy swap recipes that ended up giving me a finished cheesecake that didn’t last very long (3 days). 

The original recipe called for quark, cocoa, muesli, blueberries, and strawberries. I swapped out the quark for crème fraiche and sour cream to increase the fat content, changed the cocoa for cacao powder, and ditched the fruit. While some may not have an issue with muesli, I swapped it out for my nut-free breakfast crunch for more texture in the base. 

Protein cheesecake

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 coconut milk
• 200g nut-free breakfast crunch
• 2 tsp honey
• 1 tsp coconut oil, melted

Instructions  

Mix the breakfast crunch with the honey and the melted coconut oil in a bowl, ensuring it is fully coated. I like to use a food processor for this step.

Spread the crunch mixture out in the bottom of a springform cake tin and press it gently into the tin.

Put the tin in the fridge to get the coconut oil to firm up the mixture.

In a small bowl, bloom the gelatine as the packet instructs.

In a large bowl, mix the crème fraiche, sour cream, and yoghurt with the protein powder, making sure there are no lumps.

Gently heat the coconut milk and whisk in the cacao powder, followed by the gelatine.

Set the milk and gelatine mix to one side.

In another bowl, whisk the egg whites until they form stiff peaks.

Slowly fold the egg whites into the protein and yoghurt mixture.

Be careful not to overwork the egg whites; you want to keep as much air in the mixture as possible.

Whisk the gelatine and milk into the protein and yoghurt mixture.

Take the cake tin with the base out of the fridge.

Pour the protein mixture into the spring form tin and smooth the top with the back of a spoon.

Put the cheesecake in the fridge for 4 to 8 hours to set. 

Once the cheesecake has set, cut it into 12 pieces.

Equipment  

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

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.