This is my favourite dessert recipe EVER. And I’ve written HUNDREDS. This cheesecake absolutely blew me away with how good it tasted, despite being made from very healthy ingredients.
It’s sugar free, gluten free, moderate fat and high protein.
- 500g cottage cheese
- 2 egg yolks
- 100g almonds
- 6 scoops (3 serves) vanilla whey protein
- Juice and zest of 2 small limes
- ½ tablespoon of crushed ginger
- 1 tablespoon of granulated stevia
- 30g melted coconut butter
Preheat the oven to 160 degrees Celsius. Lightly grease a pie or spring form dish with coconut butter and put to one side.
Using a food processor, grind the almonds until they make a rough meal with some of the almonds being a little bigger than others and remaining in small breadcrumb-like chunks. Mix the almonds with the stevia and ginger and spoon into the pre-prepared dish.
Using the back of a spatula, smear the almond crust evenly around the base and up the sides of the dish. Bake for 20 minutes or until the crust becomes crispy and lightly golden and leave to cool before making the filling.
To make the filling, add the cottage cheese, egg yolks, lemon zest and juice and all but one scoop of the vanilla whey protein to a food processor and mix until smooth. Pour the filling into the pre made crust and bake for a further 30 minutes or until the top of the cheesecake has become firm to the tough. It is better to under rather than overcook the cheesecake filling as it will harden slightly when cooled and can always be served frozen.
Before freezing the cheesecake, slice into eight evenly sized pieces and pop into the freezer for a further 20 minutes to set. Just before serving, mix the remaining protein powder and coconut butter together and drizzle over the cheesecake in lattice-style design.
Makes 6 serves, which is perfect for a dinner party with your gym mates.
Nutritional info per serve;