Alright, got an easy cheesecake recipe for you all! The base is easy and the filling is super quick to prepare, and get creative with what you want to add to it!
Base Layer
20g oat flour/ground oats
20g self raising flour
75g cottage cheese
75ml egg whites
6g cocoa powder
1/2 tspn baking powder
Sweetner & cinnamon to taste
(Small amount of water if required)
Combine all ingredients with stick mixer/blender and spread thinly on base and edges as much as possible. Par bake for 12-14min @180 degrees. Allow to slightly cool then press the base and sides firmly against tin and allow to cool in fridge.
20g oat flour/ground oats
20g self raising flour
75g cottage cheese
75ml egg whites
6g cocoa powder
1/2 tspn baking powder
Sweetner & cinnamon to taste
(Small amount of water if required)
Combine all ingredients with stick mixer/blender and spread thinly on base and edges as much as possible. Par bake for 12-14min @180 degrees. Allow to slightly cool then press the base and sides firmly against tin and allow to cool in fridge.
Cheesecake Layer
150g soleil vanilla yoghurt (no fat, no sugar)
125g low fat cream cheese
100g no fat greek yoghurt
Stevia to sweeten
2 1/2tsp gelatin dissolved in 50ml hot/50ml cold water
1/2 tspn vanilla essence (optional)
125g low fat cream cheese
100g no fat greek yoghurt
Stevia to sweeten
2 1/2tsp gelatin dissolved in 50ml hot/50ml cold water
1/2 tspn vanilla essence (optional)
Add cream cheese, yoghurt and mix with a whisk until fully combined. Pour in the gelatin and whisk for a further 1-2 min until incorporated fully. Pour on top of chilled cake base and let set in the fridge. Allow minimum of 4 hours before removing from fridge.
688 cals 78P/55C/14F
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