New York Cheesecake (Protein)

This delicious New York protein cheesecake contains a fraction of the calories, fat and sugar compared with the classic, without skimping on flavour. By baking this protein cheesecake, you can use lower-fat cheese and it'll still be super-creamy and hold together perfectly. The crunchy base and sweet blueberry coulis are totally optional (but delicious), so you can cut down on calories even more if you prefer.

Almond Flour Protein Crust:
1½ cups almond flour
4 Tbsp. salted butter, melted
2 Tbsp. Monk Fruit Sweetener with Erythritol (Powdered)
2 scoops vanilla whey protein powder (39 g)

Filling:
low-fat cream cheese (500 g)
Greek yoghurt (350 g)
3 scoops vanilla whey protein powder (58 g)
2 large eggs
1 egg white
2 Tbsp. Monk Fruit Sweetener with Erythritol (Granular)
2 Tbsp. lemon juice, freshly squeezed

Coulis (optional, but delicious):
blueberries (200 g)
1-2 Tbsp. caster sugar or pure maple syrup
water (75 mL)

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4) and line the base and sides of an 8” springform cake tin with greaseproof paper.

Make the Crust:
Blend together rolled oats, almonds, salt and sweetener until it resembles biscuit crumbs. Add the melted coconut oil and pulse to combine. the mixture should stick together like dough when squeezed. If the texture is too dry, add a little more melted coconut oil and blend again.

Firmly press the crust mixture down into the base of your lined cake tin, using the base of a glass to pack it in tightly. Bake on the middle shelf for 20-22 minutes or until golden brown. Once baked, remove and allow to cool while you make the filling.

Reduce oven temperature to 345°F (175°C/155°C fan, Gas Mark 4)

Make the Filling:
Add all filling ingredients to a large mixing bowl, then use an electric whisk to whisk the mixture until smooth. Pour the mixture onto the baked crust.

Bake for 25 minutes, then reduce the temperature to 200°F (95°C) and bake for a further 50 minutes or once an inserted knife or skewer comes out clean. Remove and allow to cool completely in the tin.

Make the Blueberry Coulis:
Heat a large non-stick frying pan to a medium heat and pour in the blueberries. Fry for 3-4 minutes, then add the water and sugar. Fry for a further 8-10 minutes to allow the mixture to reduce, stirring occasionally. Once you reach a thick, syrup-like texture, remove from the heat and pour into a bowl to cool.

Once the protein cheesecake and coulis are completely cool, remove the cheesecake from the tin and pour the blueberry coulis over the top. Eat immediately or cover and refrigerate for up to 5 days.

Makes 8 slices.

Nutritional Information:
Calories 275 | Fat 15 | Carbohydrates 17 | Protein 20