Posted on Apr 12, 2012 in All Recipe Posts, Cakes, Desserts, Fruit, Protein, Protein Cheesecake, Special Diet | 20 comments

Hi everybody!  Did you have a great Easter break?  Eat lots and lots of chocolate?  Good for you!

I took some time out from this space over Easter … just as everyone gets busy posting up their favourite Easter recipes, I do a total runner.   The non-conformist food blogger.  ;-)

So, I’m waaaaaay behind with posting recipes for which I have thrown random photos around on the CCM Facebook page.  Sometimes, though, this is a good thing.  Patience is oft rewarded, dear peeps.  Like now.  Two recipes for the effort of writing one blog post.

I’ve been playing around with this cheesecake recipe for some time now.  I love both pears and dates although, strictly speaking, they don’t love me.  Too much fructose locked up in all their delicious fruity goodness.  Despite that salient factoid, I’ve found that the quantities in this cheesecake are enough to give flavour but not enough to cause me any stomach or tummy upsets.  So I’m thinking this is a WIN.   I’m not a huge cheesecake fan but protein cheesecake has won my affections because it’s light, healthy and creamy delicious.  Plus, I tend to throw a few pieces of dark chocolate on top for a dose of AMAZINGNESS.  It truly is.

Having made this several times, I’ve settled on two ways of making it that are both perfection in their own right.  I swap between the two, depending on what I feel like.  The first version includes some micellar casein protein powder for an extra protein boost and some lovely thick Chobani Greek yoghurt.  I’ve been waiting for this yoghurt to arrive in our local supermarket for ages.  It took a while for them to get the stock in the door so the lovely Chobani people sent me some tubs of the 0% and 2% fat plain yoghurt.  I love it.  The flavour is great and it’s really thick and creamy, with a texture almost like mascarpone.  It makes a great partial substitute for the cottage cheese in this recipe to give it a little extra creamy lushness.  If you cannot get it, or prefer another brand, make sure you strain it well for several hours before using in this recipe.  You will need about 200 grams of yoghurt to yield the 100 grams required.

Now, you can add extra medjool dates if you wish for extra date sweetness and flavour, or simply add some stevia or your preferred sweetener, to taste.  Everyone is different with regard to their sweet tooth, or lack thereof.  If yours is in overdrive, add extra to satisfy that craving.  Or spank your inner lollipop and get over the sugar thing.  Whatever :P

You can use whole eggs or egg whites for this recipe.  The pictures show the egg white version, which is obviously a whiter cheesecake.  It is delicious and lovely.  I do believe, though, that the whole egg version is fabulous.  You get extra nutrients plus a richer flavour and colour.  Horses for courses …  I like them both.

I hope you enjoy it!  It’s lovely served with fresh pears and sprinkled with extra cinnamon.  Delicious with a little extra thick yoghurt on the side for more protein bombiness.  Of course, I love it with some dark chocolate chopped, shaved, grated, or melted on top.  AMAZINGNESS.  No, I did not overdose on chocolate over Easter … I like steady-state dosing of my chocolate over time, so I never get sick of it.

Macros are included below, of course.  It’s super low in fat, high in protein, moderate carbs.  Tuck in.

Energy to move, power to lift :-D

Makes 1 x 20cm cheesecake / Serves 6 (or possibly 3 if you’re a lifter)

Version 1:  with Yoghurt & Casein
450 grams 1% cottage cheese (I use Elgaar Farm)
100 grams thick 0% Greek yoghurt (I used Chobani 0% Plain)
115 grams liquid egg whites OR 2 extra-large whole eggs
30 grams unflavoured micellar casein (I use Professional Whey Micellar Casein)
100 grams pear, peeled and diced
2 large medjool dates
stevia or other sweetener to taste (optional)
1 teaspoon vanilla bean paste or extract
1/4 teaspoon cinnamon (optional)
grated zest of 1 lemon
1/2 teaspoon baking powder

Version 2:  no Yoghurt or Casein
500 grams 1% cottage cheese (I use Elgaar Farm)
2 large eggs
150 grams pear, peeled and diced
2 large medjool dates
stevia or other sweetener to taste (optional)
50g almond meal
1 teaspoon vanilla bean paste or extract
1/4 teaspoon cinnamon (optional)
grated zest of 1 lemon
1/2 teaspoon baking powder

Preheat the oven to 150°C.

Line a 20cm springform pan with silicone baking paper and set aside.
Puree the dates in the bowl of a food processor.  Add the remaining ingredients and blend until the batter is smooth.  Check for sweetness and adjust by adding a little more stevia, pureed dates, or other sweetener to taste.

Transfer the batter to the prepared pan.  Bake for 60 – 65 minutes, until the cheesecake is set.  Switch off the oven and let sit in the oven with the door ajar for 20 minutes or so.

Remove from the oven and let cool on a wire rack.   Cover and place the cheesecake in the refrigerator for several hours or overnight to chill before serving.

It will keep for several days, covered, in the refrigerator.

Serve with fresh pears, sprinkled with cinnamon, or dolloped with more yoghurt for an extra protein boost.

Macronutrient Profile
I have included three sets of macros for you … aren’t I nice sometimes?

OK don’t answer that ;-)

You have here the macros for both versions, plus for Version 1, I have included macros for the egg white only and whole egg options.

Specific macros apply to the Chobani 0% plain Greek yoghurt, the Professional Whey Micellar Casein, and the Elgaar Farm Organics 1% Cottage Cheese.  If you use different brands, there will be some variation, although not a great deal.  The exception may be for the yoghurt, in some cases.

Version 1: egg whites only

Version 1: whole egg

Version 2: whole egg

Here’s a look at an earlier one I made!  This is Version 2, using whole eggs and almond meal.   I made four small cheesecakes in individual tins.  They turned out fantastic: