Angela: A healthy version of the classic cheesecake. Gluten free, plenty of good fats, protein, antioxidants and fibre. Do yourself a favour and give it a go!
Angeline: I love watching food shows, it’s definitely one of my guilty pleasures and I find a lot of inspiration from watching them. But what I get a kick out if doing is making naughty treats and desserts not so naughty and making them healthy and guilt free!
A typical cheesecake contains digestive biscuits for the base which contain a lot of sugar, vegetable oil and wheat which we know is bad news for our tummies and general health so instead I use 180 Nutrition coconut protein powder which is sugar free, a great source of fibre and has a lovely coconut flavour. For the main cheesecake component I made my own organic cream cheese which is simply made from hanging 1kg of organic yogurt wrapped in a muslin cloth for 12-24 hours and your left with an amazing little ball of homemade cream cheese that is made from organic milk so no nasty hormones or antibiotics in sight!
You are saving yourself at least a 1000 calories by making my version of a cheesecake and you are definitely not losing out on flavour as this dessert is a winner!
Ingredients
- 1/2 cup desiccated coconut
- 1/2 cup 180 Nutrition coconut protein powder
- 1/2 cup almond meal
- 100g butter, melted or coconut oil
- 300g cream cheese, at room temperature (I made my own)
- 1/2 cup granulated stevia/ Norbu sweetener
- 1 tsp vanilla extract
- 3 large eggs, at room temperature
- 100g frozen blueberries, slightly thawed.
Method
- Place the almond meal, desiccated coconut and protein powder in a bowl. Add butter and combine.
- Press biscuit like mixture over base of a 24cm round cake pan with a removable base. Refrigerate until required.
- Preheat oven 180C.
- Using an electric mixer, beat cream cheese until light and fluffy. Add stevia and vanilla extract, then beat until combined. Add eggs, one at a time and beating between additions, until fully combined. Pour mixture over biscuit base. Add frozen blueberries, then swirl to combine.
- Bake for 30 minutes or until just set with a slight wobble in the centre. Cool in oven with the door ajar, then refrigerate for 2 hours.
- Cut cheesecake into slices and divide among serving plates.
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