Neapolitan Cheesecake

The struggle is real. The more I push myself the more I feel like devouring everything in my sight and even though most things around me are “safe”, in the sense that they are what most people call “clean foods”, there is still plenty of “unsafe” foods around. Most times I can resist the “unsafe” foods, even though I just wish they were not there, because sometimes even I give in.  So what do I do? I go and make another cheesecake, “a safe cheesecake”. All the ingredients in it are approved by me, meaning there is no sugar, no flour, it’s low in fat (compared to the real thing) yet tastes delicious. This cleanliness of the ingredients makes it seem like a health food, something that one can consume with no restrain. Yet, that is not the case! I divided my cheesecake into 12 portions which according to MyFitnessPal brings a serving to 192 calories of which total fat is 6g, carbs are 15g (of which 10g is fibre!), protein is 22g. So all in all, pretty sweet deal. One serving is pretty darn small but packs almost 200 calories and believe me, when you start digging into this thing you are already thinking about what you are going to do when it’s gone. And it’s gone so darn fast! It’s so tempting and so easy to go get another one because the first one just melted in your mouth and you want more. You feel so unsatisfied and so disappointed that it’s already gone. Yes, the struggle is real and it doesn’t matter that it’s supposedly not as bad for you as a store bought cheesecake, because it still adds up, it still counts.

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INGREDIENTS:

The Cheesecake Mass:

900g Western Pressed Cottage Cheese 
62g, Select Protein Snickerdoodle Flavor
250 g, Strawberries – Raw
8 Egg Whites, Large
40 g Vitafiber powder

Crust:

50.00 gr Almond Flour
1/2 cup Flax Seed Meal
1/2 cup Tigernuts Flour
60 g Vitafiber Syrup (Canada)
120 mL (1/4 cup) Dairy Free Coconut Milk Unsweetened
2 Tbs (14gm) Coconut Flour Nutiva

DIRECTIONS:

1. Whip egg whites with Vitafibre in a food processor.
2. Add the rest of the ingredients except for strawberries and process until mixture is completely smooth.
3. Divide into 2 equal parts, put aside one part.
4. Add strawberries to one part of the cheesecake mass and process until smooth.
5. In the meantime put all the Crust ingredients together in a small bowl and mix with spoon.
6. Once incorporated knead it with your hands and transfer to a pyrex dish.
7. Coat the bottom of your pyrex dish with the crust. You will need to use your fingertips to try spread it evenly.
8. Coat the crust with the white cheese mass, followed by the pink one. Put in the freezer for 30 minutes to help it set and voilà, you have yourself a Neapolitan Cheesecake.

One Reply to “Neapolitan Cheesecake”

  1. “the struggle is real” lol. Good stuff my love.

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