Coffee Protein Cheesecake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
250 g (or 2% cottage cheese smooth 1015) quark |
33 g (1/4 cup) of vanilla caramel whey |
1 whole egg |
35 g (1) egg white |
24 g (2 tsbp) of coconut flour |
2 tbsp freshly-brewed espresso |
65 g ground almonds |
Directions:
1. First, add the ground almonds on the bottom of a springform tin (I used a 6 inch one) and flatten them with a spoon.
2. Then, blend the kessella (or Quark or blended cottage) with the protein pow, eggs, and coconut flour until you get a smooth batter. Add some sweetener if you want it sweeter (I didn't add any because I think it's fine but listen to your buds on this one). Once blended, pour it all on top of the ground almonds.
3. Add the espresso on top of the filling and move it around with a spoon to form some swirls. You could blend the espresso WITH the filling but if you add it on top it looks nice :-)
4. Finally, bake it at 335 F for 16-17 minutes. That's it!
5. What you DON'T want to do is bake it until it's all cooked through, that's the surest way to ruin a cheesecake - protein or otherwise. You want it to to be taut to the touch on top and to wiggle in the center when you shake it. It'll set as it cools and stay creamy and yum yum yum derommmm :-D
6. Once it gets to this point, remove it from the oven, and let it cool before you remove it from the tin. Then, slice it aaaaand... ENJOY!!!!!!!!!!!
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