Today, I bring you guys a guest Katarzyna from Poland! She actually messaged me this cheesecake on facebook yesterday and I thought I have GOT to share it with you guys – even though it’s no longer Halloween – because food like this can and should be made year round ;-) Katarzyna actually makes awesome POW food on the daily! Check out the pic at the end of this post featuring some of the great things she’s made from the Pow cookbook. This is Katarzyna’s page if you want to pop by and say hi. It’s all in Polish but… hey, the language of food is universal
400 g Quark (or cottage cheese)
100 g 0% Total Greek Yogurt
2 egg whites
3 tablespoons agave syrup
3/4 cup pumpkin puree
orange zest from 1 orange
1/2 fresh orange ( just juice )
1 tablespoon coconut flour
1 tablespoon vanilla whey protein
1 tablespoon cinnamon
Ingredients for the base:
1 cup walnuts
1/2 cup dates
1/3 cup pecans
For the frosting, use the Black Forest Protein Cake frosting, but half a portion
Organic dark chocolate (to decorate)
1. Place all the base ingredients in your food processor and process until the mixture becomes crumbly. Once you have a base mix ready, press it down into a small 6-8-inch springform pan. Bake the base at 160 C (320 F) for about 10 minutes.
2. Blend all your cheesecake ingredients in a bowl . Pour the cheesecake filling onto the chilled base. Bake the cheesecake at 150 C (302 F) for about 40 minutes or until it cooks through but is still a bit soft in the center. Let it cool overnight in the fridge.
3. Finally, mix your frosting ingredients together and layer the frosting on top of the cheesecake before melting some dark chocolate and making a spider web on top!
Macros per Serving: N/A