How to make a delicious protein cheesecake without a lot of fat & carbohydrates. Below are two recipes for a delicious banana protein cheesecake and a vanilla protein cheesecake.
preface
Protein cheesecakes are one of the most popular dishes among protein powder cooks. That’s because they are easy, quick to prepare and you don’t need any special cooking skills. They are also fun to play with because you can experiment with different toppings, fillings and bottoms. I’d like to give you two of my favorite protein cheesecake recipes. Both are easy to make and only require a few ingredients to make two small or one large cheesecake. They are high in protein and relatively low in carbohydrates and fats. Below each recipe I have listed a few suggestions on how you could improve or refine the cakes to suit your own taste.
Vanilla protein cheesecake
Ingredients
Stuffing
- 500 grams of cottage cheese
- 250 ml of liquid egg whites
- 60 grams of vanilla whey protein powder
- 5 ml toffee or vanilla flavor enhancer
- 2 whole eggs
Bottom
- 350 grams of apple, peeled and seeded
- 20 grams of coconut oil
- 50 grams of crushed almonds
- 170 grams of oat flakes
Preparation
First make the base by putting the above ingredients for the base in a mixer and then put the mixture in a round non-stick cake pan for an even layer. Bake at 180 degrees for 30 to 35 minutes until the bottom turns brown (be careful not to burn it). For the filling, mix all the filling ingredients and pour them on the bottom. Bake for another 45 – 50 minutes at 160 degrees. (If you make two small pies, you can see if they are ready after 35 minutes). Keep a close eye on the cheesecake to make sure it stays creamy, but not completely cooked through. It is ready when the filling is no longer liquid; the center should be a bit moist and look a bit like custard in structure. It may look undercooked, but if you take it out of the oven and let it cool, it should be fine. Let the cake cool and put it in the fridge until ready to serve.
Nutritional value
Contains 1/8 part:
- 261 kcal
- 22.1 grams of carbohydrates
- 22.2 grams of protein
- 9 grams of fat
- 3.5 grams of fiber
Banana protein cheesecake
Ingredients
Stuffing
- 240 grams of cottage cheese
- 400 grams of extra light Philadelphia cheese
- 120 grams of whey protein powder banana
- 360 ml of liquid egg proteins
- 5 ml banana flavor enhancer
- (optional, enriches the taste)
Bottom
- 60 grams of coconut flour
- 80 grams of oat flakes
- 120 ml of liquid egg whites
- 5 ml apple or toffee flavor enhancer (or sweetener of your choice)
- 240 ml milk (coconut milk)
Preparation
Start with the bottom. To do this, mix all the ingredients and pour the mixture into a round non-stick cake pan for an even layer. Bake at 180 degrees for 15-20 minutes until the bottom turns brown (be careful not to burn it). For the filling, start by putting all the ingredients together and mixing, then pour the batter into the bottom. Bake at 160 degrees for another 45 – 50 minutes or until the mixture is so that it is still slightly moist in the middle. (Note: if you’re making two smaller pies, check after 35 minutes if it’s ready). It should look a bit like custard in structure and be a bit wobbly, but not completely liquid. It may seem a bit under-baked, but if you take the cake out to cool it down. Let the cake cool and put it in the fridge until ready to serve.
Nutritional value
Contains 1/8 part:
- 241 kcal
- 13.4 grams of carbohydrates
- 29.8 grams of protein
- 6.2 grams of fat
- 4.2 grams of fiber
suggestions
- The cheesecake can be topped with melted dark chocolate, marmalade or fresh fruit.
- Berries can be added to the batter. (after mixing)
- The oat flakes can be replaced by finely ground almonds, this makes the bottom crispy.