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 😛
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 😀
Both recipes are available in the Protein Baking Evolved cookbook. Get your copy here!
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.
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: