Cherry Protein Cheesecake
Welcome to a recipe for arguably one of the best protein cheesecakes in the world. The base alone is enough to Jekyll and Hyde you – to turn you from a calm and collected human being to a fervently-voracious beast. Add to that the filling and the topping and well, you might lose yourself a little. Don’t say I didn’t warn you, ok? Because it happened to me and I’m still reeling from the shock of what I’ve just dug my spoon into…
Now, like all my Protein Pow Cheesecake recipes (both here at proteinpow.com and in the new Protein Pow Cookbook), this one is very simple to assemble. You can find the recipe below. Please approach this recipe with care – and if you want to shoot it after you make it, please tag me on Instagram at @proteinpow and stamp it with the #proteinpow hashtag so that it can be added to our growing album of protein kaPOWPOW! nommage.
1 and 1/3 cup ground almonds
4 tbsp Sweet Freedom (or agave or honey)
1/2 cup almond butter
1 big tub (480g) of 2% Total Greek yogurt
1/2 big (240g) tub of 0% Total Greek yogurt
3 whole eggs (or cream cheese or ricotta if you want an even more intense cheesecake experience!)
1/2 cup + 1/4 cup of vanilla whey protein powder (I used this one by Cellucor)
2 tsp toffee flavdrops (or your sweetener of choice)
1 tsp maple flavoring (optional)
1 tbsp butterscotch flavoring (optional)
1 handful of fresh cherries
1/2 cup of cherry 100% fruit jam (or calorie free Waldern Farms Raspberry fruit-spread if you dig it and want to make your cheesecake a lot lower in carbs!)
1. First, make the base by mixing all your base ingredients together in a bowl. If you want to flip out at this stage, taste the mix (this is optional but… nice). Press the mix onto a nonstick spring-form pan (I used a 12-inch one).
2. Then, move on to make your filling by just whisking or blending all the filling ingredients together until they’re all well-combined and your batter looks nice and smooth.
3. Pour the batter onto the crust.
4. Bake at 165 C (around 330 F) for about 40-45 minutes or until the cheesecake has cooked but is still wobbly in the center – the wobbliness is ESSENTIAL: you do NOT want to let your cheesecake cook all the way because it’ll set as it cools and you want it to be nice and creamy inside as opposed to crumbly and faux-cakey.
5. Pour some cherry jelly and/or 100%-fruit store-bought cherry jam on top. If you want to go super low-carb, use Walden Farms jam instead of store-bought cherry jam.
6. Let the cheesecake cool for at least 6 hours in the fridge (ideally overnight). Then, carefully remove your cheesecake from the spring-form pan (unsticking the edges of it with a knife to ensure it doesn’t stick to the pan).
7. Once you’re psychologically ready for it, DIG IN!!!!!!!!!!!!
Macros per slice (out of 8), without the topping as this is completely up to you: 305kcals, 24g protein, 13g carbs and 18g fat.