Double Vanilla & Toffee Cheesecake with White Mulberries by Alex G.

 Ingredients for the Base

75g Mixed Nuts (Brazil Nuts, Almonds, Hazelnuts, Walnuts, Cashew Nuts)
30g Honey
15g Almond Nut Butter (Meridian)
15g Hazelnut butter (Carley’s organic)

Ingredients for the Filling

250g 10% fat Brescia Organic Ricotta
240g Quark (Sainsbury’s BGTY)
30g Reflex Vanilla Natural Whey
70g Liquid Egg Whites (Two Chicks)
2 teaspoon Vanilla Powder
or 1 teaspoon Vanilla Powder and seeds from 1 vanilla pod
1.5 teaspoon Myprotein Toffee flavdrops
5 drops Myprotein Vanilla flavdrops

Topping

30g Sun-dried Organic White Mulberries

Directions:

1. Coarsely chop/grind nuts (you can use a coffee grinder or a food processor), mix the base ingredients and press down evenly in a grease-proof paper lined 6″ spring form pan.

2. Blend filling ingredients and add on top of base.

3. I baked my cake for 32 mins @ 160 C (fan-assisted) with a pan of water on the shelf below the cheesecake.  The pan of water acts as a kind of poor man’s Bain Marie, just to get a more uniform temperature distribution and minimize surface cracking.  

4. As usual with cheesecakes, do not overbake – stop cooking when the middle is still a little wet/wobbly.  In addition let the cake cool in the oven for a bit with the door open to prevent rapid cooling and mitigate surface cracking. 

5. When ready, sprinkle mulberries on top and refrigerate!

Macros per Cake:

without Mulberries
92g Fat
55g Carbs
106g Protein
8g Fiber

with Mulberries
93g Fat
75g Carbs
109g Protein 12g Fiber

NOTES:

Ricotta can be subbed with Total 0% Fat Free Greek Yoghurt to cut quite a bit of fat out, but it won’t taste as good! :P

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