How many times have you stumbled upon pictures posted on the internet that show a cheesecake that looks like a masterpiece? I do not know what your answer will be, but I see daily photos that urge me get my hands on the mixer.

Some time ago I made the protein vanilla cheesecake, which has earned a secure place among my favorites. Because it is not good to discriminate, I decided to make a chocolate version, but this time I added a base and a fabulous ganache. ?

This recipe is perfect for those who are not excited about the idea of ​​consuming protein powder in a shake and also for those who need a higher intake of protein.

Although the base I made is denser and not as crumbly as the one made of biscuits, I’m sure you will like it because it is full of flavor and it will contribute to the installation and maintenance of satiety.

To prepare this cheesecake I used two flavors of whey from MYPROTEIN (Natural Vanilla and Chocolate Brownie) and added a little VitaFiber powder. You can find all the links for the products that I’ve used at the end of the recipe.

Protein Chocolate Cheesecake (sugar free, low-fat, 100% healthy)

Imprima reteta

Portii	Timp de preparare
8 servings	35 minutes

Timp de gatire	Timp de asteptare
1 hour	2-3 hours

Portii Timp de preparare 8 servings 35 minutes

Timp de gatire Timp de asteptare 1 hour 2-3 hours

Protein Chocolate Cheesecake (sugar free, low-fat, 100% healthy) Imprima reteta Portii Timp de preparare 8 servings 35 minutes Timp de gatire Timp de asteptare 1 hour 2-3 hours Portii Timp de preparare 8 servings 35 minutes Timp de gatire Timp de asteptare 1 hour 2-3 hours

Ingrediente

Base

• 30 g sugar free vanilla whey protein I used MYPROTEIN
• 30 g oat flour
• 30 g brown rice flour
• 30 g erythritol with stevia
• 5 g vitafiber powder I used MYPROTEIN
• 1 large egg
• 50 g applesauce
• 1/4 tsp vanilla bean powder

Cheesecake

• 700 g fat-free cream cheese
• 60 g sugar free chocolate whey protein I used MYPROTEIN
• 25 g fat reduced unsweetened cocoa powder
• 20 g oat flour
• 100 g erythritol with stevia
• 5 g vitafiber powder
• 2 large eggs
• 1/2 tsp instant coffee powder or espresso powder
• 1/4 tsp vanilla bean powder

Ganache

• 40 g skimmed powdered milk
• 10 g fat reduced unsweetened cocoa powder
• 40 g sugar free chocolate whey protein
• 30 g powdered erythritol with stevia (made in a coffee grinder)
• 20 g cocoa butter
• 50 ml skimmed milk

Portii: servings

Unitati:MetricImperial/American

Etape

Base

1. Combine the whey protein with the oat flour, the brown rice flour, the sweetener and the vita fiber powder.
2. Add the egg, the applesauce and the vanilla bean powder and mix everything until combined. I recommend using a spatula after the mixing for cleaning the sides of the bowl and having the insurance that everything is evenly incorporated.
3. Pour the resulted mixture in a 23cm baking pan with a removable bottom lined with baking paper. I cover the bottom only, but you could cover the sides also for an easier release.
4. Bake the base in the preheated oven at 180 degreed Celsius for 20 minutes or until firm to the touch.

Cheesecake

1. Pour all the ingredients in a bowl and mix just until combined. If necessary, stop to clean the sides of the bowl and mix again.
2. Pour the cheesecake mixture over the base and even it out with a spatula. Tap the pan to release the air bubbles.
3. Cover our pan with aluminum foil and place it in a baking tray. Pour in hot water until it reaches the middle of our pan.
4. Bake the cheesecake in the preheated oven at 150 degrees Celsius for approximately one hour. I necessary, you can extend the baking period, but I recommend checking it after one hour. Our cheesecake will have a a relatively firm surface when it will be done.
5. Put it aside and let it cool completely.
6. Run a knife between the cheesecake and the pan for an easier release.
7. Remove the sides of the pan and transfer the cheesecake on a serving platter.

Ganache

1. Combine the powdered milk with the cocoa, the whey protein and the sweetener.
2. Pour the milk in a cup, add the cocoa butter and heated it in the microwave until the cocoa butter has melted. The heating time can vary between 30 and 60 seconds. If you don't use the microwave, you can heat the mixture in a pot/saucepan.
3. Pour the warm milk over the dry ingredients am mix everything until you have a creamy and homogeneous ganache.
4. Pour your ganache over the cheesecake and spread it evenly using a spatula.
5. Put it in the fridge for 20-30 minutes to set. Cut it in 8 equal slices and serve.
6. Keep it in the fridge until the consumption. If you like your ganache to be very creamy, heat your cheesecake slice in the microwave for 30 seconds before serving.
7. Enjoy!

Notitele retetei

You can buy the Impact Whey Protein powder (both Natural Vanilla and Chocolate Brownie), the VitaFiber powder and the unflavored oat flour on www.myprotein.com.

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*An example of sweetener which uses a combination of erythritol and stevia is Truvia. You could replace the erythritol with stevia with xylitol.

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© Dulciurile Nu Ingrasa. All the materials posted on this site are my own and are protected by copyright under Romanian and International legislation in force . Using recipes commercial purposes is prohibited, as well as reposting them without mentioning the author and the source.

 

Partajeaza reteta

On slice of this cheesecake has 240kcal, 6.2g of fat, 17.4g of carbohydrates and 29.6g of protein!