Double Strawberry Protein Cheesecake by Monica R.



Ingredients for Brownie:

4 tablespoons of coconut flour
1/4 cup of chocolate whey protein powder
3/4 cup of egg whites
3 tablespoons of cocoa powder
1/2 tablespoon of stevia
1/2 cup of milk

Ingredients for the Filling:

500 gram ricotta cheese
100 gram quark
1/4 cup strawberry whey protein powder

Ingredients for the Jelly:

1 cup water
1/4 cup strawberry whey protein powder
1 pack powder gelatine


1. Heat oven to 160 C. Prepare a spring form pan (baking paper on the bottom).

2. Blend all ingredients for the brownie and bake in the prepared pan for 30 min (or until it is cooked inside). Let cool in the pan.

3. Blend all ingredients for the filling and pour onto the baked brownie. Put in the freezer for 2 hours.

4. In a bowl pour a bit of water on the gelatine and leave it for 10 minutes so it softens a bit. Heat the water until just hot and blend with the gelatine and protein powder. Pour the mixture on the frozen cheesecake and put back in the freezer for 15 minutes or until jelly sets (no  more than 30 min)

5. Place in the fridge for 1 hour and carefully remove from the springform pan.

6. Devour :)


The filling is quite soft so it will spread a bit if left in the fridge for more than one day. One solution would be to put some gelatine in the filling as well. Or you could use a cheese with more fat (like mascarpone or even whipped liquid cream) but that would make it too fat I think. Or you could put back the springform ring just to hold it together (I used a special plastic band for pastry but the springform ring would do just as well).

By Monica of from Bucharest, Romania.

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