If there’s one thing I want – scrap that – I NEED you guys to make, it’s this protein cheesecake. I swear it’s one of the best things I’ve ever eaten. You must put some time aside and give it a go, it will throw your tastebuds into a frenzy; they won’t know what hit them. As soon as your mouth closes around the fork, an entire symphony of nommmmmm descends upon you and you’re left sitting (or standing) there wondering, ‘what sort of WIZARDRY is this….!?’ So, let’s talk about it. Let’s talk about this cheesecake’s wizardry:
It comes primarily from this magical potion. You’ve probably had it, unwittingly, if you’ve ever had a Peanut Butter & Jelly protein bar (like this one). It tastes exactly like a peanut butter & jelly sandwich – in powder form.
It’s as if a wizard pointed his wand at a PB&J sandwich and abracadabra! turned it into a powder.
After I tried it for the first time, I was at once transfixed and enraptured because… how is it even possible!? So I sent a love letter to the guys who sell it and I asked them if by any chance they could give me a discount code to give to you guys so as to further urge you to try it. And guess what? They did! They gave me code PPR100 which is now yours too keep and use if you want to get this and/or any other ridiculous flavoring pows for 5-10% off.
Ingredients for the base (see Note 1 for a comment on this):
1 tablespoon agave syrup
3-ish tablespoon peanut butter
1/4 cup coconut flour
1/4 cup almond milk
Ingredients for the cheesecake
2 pots (340g in total) 2% Total Greek Yogurt
1/4 cup low-fat mascarpone (or ricotta cheese)
1/4 cup vanilla whey protein powder
1/2 cup liquid egg whites
1 teaspoon Peanut Butter & Jelly Flavoring Pow (use the discount code I mentioned in the intro if you want to get this!)
1. In a bowl, mix all the base ingredients together. Once you have a doughy sort of mix, press it down into a small nonstick springform pan. If you want to use a medium or large pan, just duplicate the amounts for the whole thing.
3. Pour the cheesecake mix onto the base.
4. Bake at 160 C (320 F) for about 35-40 minutes. Now, this part is important: DO NOT OVER BAKE THE CHEESECAKE. You want to remove it from the oven while it’s still wobbly inside and feels uncooked in the center. Don’t let it cook all the way because you don’t want to cook it all. That’s because, as the cheesecake cools, it will set further and stay nice and creamy inside.
5. When your cheesecake has cooled, add 2 tbsp of peanut butter on top – make sure it’s smooth PB so you can spread it easily onto the cheesecake. I used this one, from Bulk Powders. Note: You COULD also add a layer of jelly on top of the cheesecake. It’s up to whether you want the cheesecake to be higher in carbs and extra fruity. I personally don’t think it needs it, flavor wise, but I’ll leave the decision up to you.
Macros per slice (out of 8):
5g carbs (out of which 2g is fiber!)
Note 1: If you want to sub the base for another base, you can make the base I made for my Almond & Dark Chocolate Protein Cheesecake or the base I used on page 65 of my cookbook. Those basis will work just as well. I just used this base because I wanted to add extra peanut-butteriness to the cheesecake.