Blackcurrant Protein Cheesecake by Outi M.

This is based on my mum’s cheesecake. For a long time a no bake blackcurrant jelly covered loveliness with a hint of lemon and vanilla was a synonym for cheesecake. Of course there are gazillions of other cheesecakes to appreciate but this is still my favourite. A protein version of it so. This makes a serious “people coming over” sized cheesecake, 8 pretty generous slices. Generous as in you would get funny looks from your significant other if you took a a slice that big in a wedding or family reunion. I used a 25 or so cm diameter form.

Ingredients for the Crust:

40 g oat bran
40 g oat flour
15 g dried finely chopped mulberries for that malty flavor
20 g butter


Ingredients for the Filling:

500 g quark
50 g mascarpone or Philadelphia (or any other cream cheese)
25 g vanilla whey powder
15 g egg white power (brings up the viscosity and improves the final structure)
zest and juice of half a lemon
A few drops of vanilla extract or essence
5 leaves of gelatin or 1.5 sackets of vege gel (dissolve in 50 ml hot water)

Blackcurrant Stuff:

About 70 g blackcurrants
50 ml water
2 leaves of gelatin or 0.5-1 sachet of vege gel


1. Mix oat bran, oat flour and mulberries with soft butter (best done by hand, sorry!).

2. Press down in the bottom of a springform pan and bake for a few minutes at 180 C.

3. Mix the filling ingredients (sans gelatin) in a large bowl until smooth. Prepare gelatin/vege gel according to manufacturer’s instructions and whisk into the mix.

4. Pour on the crust and set in the fridge for a few hours. Puree blackcurrants with a bit of water and enough stevia for your liking.

5. Add gelatin and pour over the cheesecake that should be relatively solid at this point. Stick back in the fridge for a few more hours or overnight.

Macros per Serving (out of 8):
Calculated with mascarpone (using Philadelphia would bring the fat & kcal down a bit)

117 kcals
11 g carbs
11 g protein
4 g fat


A few things about the flavouring it: there are a few sour elements in it (lemon, berries and quark) and the acidic flavour tends to overpower after half a day in the fridge. Especially with the lemon – what’s fine now might taste of washing up liquid the next day. So be careful with the lemon and feel free to go mad with stevia. 

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