Protein Lemon & Blueberry Cheesecake
At jrny we're advocates of eating whatever you like in moderation, but what makes us most happy is finding ways to incorporate protein and vitamins into traditionally unhealthy foods...The quest for the perfect cheeky protein desert is still ongoing, but this weeks delicious contender certainly packs a punch!
Our recipe below serves 4 and is perfect for a weekend with friends and loved ones as we get further and further out of lockdown life...
Ingredients (Cheesecake Topping)
- 2 30g sachets of jrny Madagascan Vanilla Vegan Protein Powder
- Zest & juice of 1 lemon
- 500g Golden Acre Quark (the best for purity)
- 250g Unflavoured natural yoghurt and ideally organic
- 2 egg whites
- 1 packet gelatine *Optional but helps create a thicker texture
- 50g blueberries
- 50g strawberries
Ingredients (Cheesecake Base)
- 450g muesli
- 2 tsp honey
- 1 tsp coconut oil
Method (Cheesecake Base)
Heat coconut oil and honey until melted.
Stir in oats until fully coated with oil and honey.
Place mixture in springform tin. Gentle press the mixture into place so the mixture is even and compact.
When cooled, spread topping mixture over gently. Be careful not to mix and get rid of the incorporated air
Add the egg whites last and fold it into the mixture (not stir) to incorporate air into the topping. This is what gives it the light, fluffy taste.
Place in fridge for at least 4 hours or until the entire cheesecake is set and the top is firm.
Method (Cheesecake Topping)
- Add gelatin to water. *If using powder, 1 tsp is the equivalent to 1 packet/leaf
In a large separate bowl, mix the yogurt, whey protein and quark. Mix until smooth with no lumps.
Add gelatin mixture to the yoghurt, whey protein and quark mixture.
In separate bowl whisk egg whites.
Slowly add eggs whites into yogurt, whey protein and quark mixture.
Finally carefully place the strawberries and blueberries into the mixture.