This is a low fat, refined sugar free, gluten free and high protein baked cheesecake that I made for my sons who are very much into healthy eating and fitness. You could use any fruit you like for the topping or ring the changes by using a flavoured yoghurt and or protein powder.
Protein Raspberry Cheesecake
For the Base
- 280g almond flour
- 2 tbsp unsweetened apple sauce
- ½ tsp salt
- 70g stevia
For the Filling
- 225g low fat cream cheese (I used 3% fat Philadelphia)
- 470g high protein yoghurt
- 50g stevia
- 2 large egg whites
- 2 large eggs
- 60g vanilla whey protein powder
- 1 tsp vanilla extract
- Pinch of salt
For the Raspberry Topping
- 2 gelatine leaves, soaked in cold water for 10 minutes
- 250g frozen raspberries, defrosted
- 15g stevia
- Preheat the oven to 180C/160C fan. Grease and line the base of a 20cm spring form with baking parchment.
- For the base, in a bowl beat together the almond flour apple sauce, salt and stevia until it resembles fine breadcrumbs.
- Press the mixture into the base of the tin and bake in the preheated oven for 12 minutes until the edges begin to brown.
- Meanwhile make the filling. In a large bowl beat together the cream cheese, yoghurt and stevia.
- Beat in the egg whites followed by the whole eggs, one at a time and beating well after each addition until fully incorporated.
- Add the vanilla whey protein powder, vanilla extract and salt and stir to combine.
- Lower the temperature to 160C/140C fan.
- Pour the filling over the almond base and bake for a further 35 – 40 minutes or until set. It should still have a slight wobble in the center with a crust.
- Leave the cake to cool in the oven with the door slightly ajar for an hour.
- Remove from the oven and leave to cool completely in the tin.
- To make the raspberry topping, gently heat the raspberries in a saucepan until the juices begin to run.
- Add the stevia and the squeezed out gelatine to the warm raspberries and stir to dissolve.
- Spoon the raspberries over the cheesecake and place in the fridge for 3 – 4 hours to set and cool completely.
Note: I used Dr.Oteker Platinum Gelatine Leaves. If you are using a different brand, please refer to the manufacturer’s instructions.