Protein Cheesecake

• porcije: Servings: 12
• ukupno vrijeme: 59 minutes

Sastojci

For the crust:

3 cups oat flour

1/4 cup honey

3 tablespoons coconut oil

2 eggs

1 teaspoon cinnamon

1/2 teaspoon salt

For the cheesecake filling:

2 eggs

2 cups low-fat Greek yogurt (I used FAGE)

2 cups low-fat cottage cheese

1/4 cup maple syrup

1 teaspoon vanilla extract

1 teaspoon lemon zest (optional, for extra flavor)

For the optional raspberry sauce topping:

2 cup raspberries (or berry of choice)

2 tablespoons honey

Upute

Preheat the oven to 350°F (175°C).

Make the crust:

Add all crust ingredients to a food processor and blend until well combined. If it’s still dry after blending add a little more coconut oil.

If mixing by hand, combine thoroughly in a bowl, but be prepared to mix really well.

Press the dough firmly into a springform pan. It will have a tough texture, so use some muscle to compact it evenly.

Make the cheesecake filling:

Blend all cheesecake filling ingredients in a blender until smooth.

Pour the mixture over the crust in the springform pan.

Bake the cheesecake for 28-30 minutes, or until set.

Cool gradually to prevent cracking:

Turn off the oven and crack the oven door open. Let the cheesecake sit for 30 minutes. (This helps prevent cracking.)

Refrigerate:

Once cooled, transfer the cheesecake to the fridge to chill completely.

Make the raspberry sauce (optional):

In a saucepan over high heat, combine frozen raspberries and honey.

Cook, stirring, until the mixture thickens into a jam-like texture.

Let it cool slightly before topping the cheesecake.

Enjoy your KICKASS Cheesecake!