Time for Cheesecake!
I promised to upload the recipe to my Nectarine Cheesecake (as featured in my last WIAW)
You can use whatever crust you’d like, I made my own with almonds instead of flour. I love the taste of almonds and cheesecake filling. You could of course use a pre-bought crust or make your own flour-based crust.
The ingredients I mixed in a food processor to make my crust:
- 2 cups almonds (not the blanched kind)
- 1 banana
- 1 egg
- 1 tbsp liquid coconut oil
- 1 tbsp warm water
- 1 tsp raw cacao
- 1/4 tsp baking soda
- pinch sea salt
When this comes together and forms a doughy consistency, press inside your pie dish of choice and bake for 10 minutes @ 350°F. I used a brownie dish because I couldn’t find my pie dish. I lined the inside with parchment paper to make sure I’d be able to get the cheesecake out of the dish once being done ;-) Please… use parchment paper, it will make your life so much easier! Lol
Note: do you want your crust to stay slightly crispy after adding the cheesecake filling? Use one egg white to brush over the top of the crust before you bake it. It will keep the crust from getting (overly) soggy!
Preparing the crust (I wanted to use the miniature pie dish on the right, but it was too small to hold all the dough ;-))
Set the pie crust aside to cool and make the filling.
- Soak 4 gelatin leaves in cold water
In a food-processor mix:
- 1 pound 0% Greek yogurt
- 1 scoop protein powder (optional)
- 1 Nectarine or Peach
- 1/4 tsp stevia (or more to taste, depending on the brand you use!)
- 1/2 tsp orange extract (optional)
Once this gets mixed into a fine puree. Dissolve the gelatin in 2 tbsp very (!) hot water and add the dissolved gelatin to the mix. Pulls a few times and mix for another 30 seconds.
Distribute the yogurt mixture on top of the pie crust and garnish with slices of peach/nectarine. Place the pie in the fridge to let it cool and set for at least an hour! It took my cheesecake 3 hours to set completely.
This amount of dough and filling made enough for one brownie-dish; equals 8 servings. I calculated the nutritional value, and each slice contains roughly 300 calories, 17 grams of protein, 16 grams of carbs and 20 grams of (healthy) fat.
If you leave out the protein powder the protein content will be a little less and if you want a less fatty pie, use a flour based crust. You can easily make this cheesecake ‘crustless‘ to save a ton of calories and create a perfect post workout protein packed snack instead! So, options are endless, hope I’ve given you some ideas to play around with! ENJOY! ♥
The crust for this protein packed – Greek yogurt cheesecake
Time to slice up and serve with or without a fresh dollop of whipped cream and a much needed cup of coffee (or tea of course!) YUMMMM! :D
