Yummy Cheesecake Minus The Guilt!
Cheesecake is a classic dish served for dessert that is a sure-pleaser for your taste buds, however doesn’t do the same for your waistline.
Unless of course, you try our made-over cheesecake recipe.
This baked cheesecake recipe substitutes some of the typical high fat, high sugar ingredients for healthier options rich in protein.
This means you can now make a dessert that you feel great about.
While this particular variety calls for strawberries and chocolate, feel free to use any of your own preferred add-ons depending on your taste preference.
Sugar Free – No
Gluten Free –Yes
Dairy Free – No
Grain Free – Yes
Protein – High
Carbs – Medium
Fats – Medium
Baked Cheesecake Recipe
340g. Fat free cream cheese
280g. fat-free plain Greek yogurt (can use vanilla flavoured provided it doesn’t contain sugar)
2 whole eggs
2 tbsp. Stevia/Splenda
¼ cup almond milk
1.5 scoops Whey Elite vanilla whey protein powder
1 tsp. vanilla extract
2 tbsp. low sugar strawberry jam
1 cup freshly sliced strawberries
1 square dark chocolate, melted
¾ cup ground almonds
¼ cup powdered Stevia
2 tbsp. unsweetened applesauce
unsweetened almond milk (as necessary)
Preheat the oven to 165C. In a bowl, combine together the ground almonds, stevia, applesauce, and just a bit of milk to make it crumbly. Press into the bottom of a pie pan and set aside.
Next, soften the cream cheese slightly with a spoon. Add in the eggs, stevia/Splenda and mix using an electric mixer.
Stir in the almond milk, whey protein powder, and vanilla extract until well blended and then pour into the pie plate.
Using a knife, swirl strawberry jam into the top of the cheesecake.
Bake for 25 minutes and then reduce heat to 100 degrees and bake for another hour.
Once finished, remove and let stand for 15-20 minutes to cool. Top with drizzled dark chocolate along with sliced strawberries.