45 min

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
  1. Preheat the oven to 180C/160C fan. Grease and line the base of a 20cm spring form with baking parchment.
  2. For the base, in a bowl beat together the almond flour apple sauce, salt and stevia until it resembles fine breadcrumbs.
  3. Press the mixture into the base of the tin and bake in the preheated oven for 12 minutes until the edges begin to brown.
  4. Meanwhile make the filling. In a large bowl beat together the cream cheese, yoghurt and stevia.
  5. Beat in the egg whites followed by the whole eggs, one at a time and beating well after each addition until fully incorporated.
  6. Add the vanilla whey protein powder, vanilla extract and salt and stir to combine.
  7. Lower the temperature to 160C/140C fan.
  8. 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.
  9. Leave the cake to cool in the oven with the door slightly ajar for an hour.
  10. Remove from the oven and leave to cool completely in the tin.
  11. To make the raspberry topping, gently heat the raspberries in a saucepan until the juices begin to run.
  12. Add the stevia and the squeezed out gelatine to the warm raspberries and stir to dissolve.
  13. 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.


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