So here we are. It’s Christmas Day and it’s slightly different this year because I haven’t been thinking of Christmas gorging from November onwards. Don’t get me wrong, I like a treat. In fact, I have a very big sweet tooth, and salty tooth too 😉 But I also realize that it won’t do me any good if I constantly “treat myself”. This would, in the end, lead to feelings of guilt and regret since I spend so much time at the gym. And I don’t want to sabotage my workouts by hiding the hard earned muscles under an unnecessary layer of fat. Because, yes, all excess food will turn into fat. Regardless of what it is that we eat, if we eat more than our bodies need to function properly it will be deposited as excess fat.
Now it is Christmas so I have made a special treat to enjoy. I have seen various pictures of enticing cheesecakes floating around so I decided to pull my resources together to come up with my own recipe. As everything that I cook, bake and turn into edible meals, this one is no exception in that it’s not made with traditional ingredients for a cheesecake. But don’t be too quick to dismiss it as “a healthy version” therefore “a no good version” or “a tasteless version”! This cheesecake could easily stand up against the hardest critic of cheesecakes, it’s that yummy!
Recipe By: Angelika Thomas
Serving Size: 16
Yield: 16 slices
400 g Fat free cream cheese
900 g Fat Free Greek Yogurt
100 g Casein Protein Powder ( I use this one)
6 Egg Whites
48 g PB2 Chocolate (the best tasting powdered peanut butter)
10 drops Liquid Stevia
1 tsp. Hazelnut Extract
50 g Hazelnut Butter
20 g Chunks of Baker’s dark chocolate
3 cups Almond Flour
4 tbsp. Peanut Butter
8 tbsp. Unsweetened Coconut milk
1. Crust: Combine the almond flour with peanut butter, coconut milk and any extracts you want to add. Simply put all the ingredients in a bowl and start kneading with your hands until all combined
- into a dough. Put in a round cake form and press down with your fingers to cover the entire surface of the form. Set aside.
2. Cheesecake: In a large food processor combine all the cheesecake ingredients: cream cheese, Greek Yogurt, Casein Protein Powder, PB2, stevia, extract. Adjust any ingredient to your liking. Once combined transfer half of the batter into the cake form. Spread evenly with a spoon so that the batter covers the entire surface of the crust. Next sprinkle half of the chocolate chunks on this first layer of cheese mass. Spread some of the hazelnut butter on this layer of the cheese mass. I did it by dropping pea sized drops of the butter onto this layer. Pour the rest of the cheese mass on top and again make sure it covers evenly the entire surface. Take a small plastic baggie, cut a small whole in one of the corners of the bag and fill it with the remainder of the hazelnut butter. Make a pattern on top of your cheesecake by squeezing out the hazelnut butter through the whole you created (you can let your imagination run wild). Sprinkle the rest of your chocolate chunks on top.
- 3. Put the cheesecake in a preheated oven for 35-45 minutes depending on your oven. I set mine to 385F. Enjoy!
Macros per slice out of 16:
Calories: 242 Fat:15.99g Carbs:8.59g Dietary Fiber: 3.63g Sugars: 2.29g Protein: 13.11g