People sometimes ask me if I’ll ever run out of recipe ideas.
I don’t know why they ask this, maybe because they think ideas are finite. Or maybe because they think that I’ll run out of steam and one day wake up imaginatively vacant – an ‘unoccupied’ sign posted where my creativity use to be.
Or maybe they think that I’ll exhaust my imagination and start looping chicken and broccoli recipes until neither you nor I can take it any more. “Hasta la vista, Protein Pow, baby! You’ve run out of ideas!”
All I know is that me running out of recipe ideas is as likely as the sky running out of clouds. Because ideas keep piling up. And everywhere I go, every food photo, magazine of cookbook I see, climbs into my vault of ‘things to proteinize’ and keeps the Pow wheel churning. There are also the protein requests that YOU guys submit on the Protein Pow Forum! So the chance of our river running dry is, well… pretty slim.
Take for example this cheesecake. I was inspired to make it by wrapping – protein bar wrapping.
See, I was eating one of Quest’s strawberry protein bars the other day, staring at the wrapping while I was chewing the bar, and it dawned on me then that I should actually MAKE the cheesecake that’s on the wrapper – this one right here. And then I figured, hey, why not step it all up a notch, by using the actual bar in the base of the cheesecake?
It’s kind of whimsical, I guess, having a cheesecake protein bar as part of a protein cheesecake but what can I say? If there’s one thing Protein Pow is about is thinking outside the box and throwing what’s normal to the wind! So welcome to this recipe.
Ingredients for the base:
Ingredients for the filling:
One big tub 2% Total Greek Yogurt (approx 500g)
1/2 cup vanilla whey
1 cup liquid egg whites
1/2 cup chopped fresh strawberries
Ingredients for the Strawberry ‘Swirl’:
No-sugar added or ‘diabetic’ strawberry jam (could sub this with a fresh strawberry coulis though! That’s probably be even nicer.)
1. Heat up your quest bar in the microwave for 10-15 second until it gets soft. Then, immediately blitz it with the rest of the base ingredients until you get a crumbly sort of dough.
2. Press this dough to the base of a small (6″) nonstick springform pan using your fingers. Press it down evenly to cover the entire base.
3. Make the filling by blending all the filling ingredients, except for the strawberries which you want to add at the end (you don’t want to blend them in because you want to retain their texture).
4. Pour the filling on the crust adding a swirl of jam (or strawberry coulis) on top of the filling.
5. Bake for about 50-55 minutes at 160 C (around 325 F) until it feels cooked through but is still wobbly in the center. This part of REALLY important. Don’t let the cheesecake cook ALL the way because it sets as it cools and you want it creamy, not weirdly cakey. So take it out while it’s still slightly wobbly in the center. You can let it sit in the turned-off-oven for 15 minutes too to ensure it sets nicely and evenly.
5. Let it sit for a few hours in the fridge or leave it to set overnight before slicing. When you’re ready to slice, remember to put a knife around the edges before unmolding it first to ensure it doesn’t stick to the sides of the springform pan.
6. Finally, cut yourself a slice (or three) and take in the wonderful sweetness of the world’s most delicious strawberry protein cheesecake. BOOM!
Macros per slice (out of 8):
9g carbs (out of which 3g is fiber!)
Important Side Note: You don’t HAVE to use a Quest Bar to make this cheesecake. You can make it using any base you like! My favorite is comprised of just: nut butter + honey + ground nuts! Check it out here.