I would like to introduce this recipe with a sketch of how I felt after eating a slice of this cheesecake. That to the left was me – Vibrams in tow – after eating it. It was shocking tasty. Aesthetically, it could have been better though. I think I used too many blueberries? So it was, shall we say “extra moist.”That being said though, it ticked all my boxes and then some and I highly recommend you try it!
Mmmm…. Now, do bear in mind that this cheesecake is crustless. If you want to add a crust, you could always ground some nuts + ground dates +/- butter. It’s simple, sweet, and boom: yumm yumm yumm :-)
1/2 cup vanilla whey (I used isolate but concentrate or a blend would work too)
1 container quark (could sub this with cottage cheese)
3/4 cup pumpkin puree (could sub this with a cooked sweet potato)
1/4 cup coconut flour
2 whole eggs
1 cooked beetroot
2 tablespoons cocoa
2 tablespoons toffee flavdrops
2/4 cup blueberries (added after blending the above, to retain their shape)
Blend together and bake for approximately 45 minutes at 170 C (338F).
Macros per Serving (out of 6):
13g carbos (5.7g sugars)
11.4g fat (6g sat)
I baked it in a brownie tray but, quite honestly, I wish I had baked it in a round cake mould – just to get better triangular slices is all. You can, of course, bake it in anything you like. Heck, you can even bake it inside muffin cases!
When it was fully cooked (i.e, when, after stabbing it, my knife came out clean), I grabbed 3 pieces of 100% dark chocolate and massaged the beast. Since the cheesecake was hot, the chocolate melted right away, creating a nice bitter chocolate coating once it cooled which oh la la!!!!! I honestly have no words. Try it! It was phenomenally smooth, creamy, chocolatey with bursts of blueberry and oy…!