Protein Cheesecake - vegan, glutenfree and healthy |
Author: Annelina Waller
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
- small springform pan Ø16 cm
- Filling:
- 100 g vegan cream cheese (optional vegan Skyr)
- 400 g silken tofu
- 2 tbs vanilla *Protein powder from Vivo
- 2 tsp xylitol
- Juice and peel of half an organic lemon
- Floor:
- 50 g almonds, ground
- 50 g oat flour, (oat flakes ground in a mixer)
- 40 g yogurt
- 1 tsp coconut oil
- 2 tsp xylitol
- Topping:
- 2 tbs cream cheese or Skyr
- 1 squeeze of lemon juice
- ½ tsp Xylitol
- Translated with www.DeepL.com/Translator (free version)
- For the Filling:
- Put all ingredients in a blender and mix until creamy.
- Preheat oven on 180°.
- For the base:
- Mix the ingredients together and knead into a dough.
- Grease the springform pan and press the dough into the form. Make a rim of about 3 cm.
- Pour the cream onto the base. Bake the cheesecake for about 30 minutes or until it turns slightly golden.
- After baking let it cool down completely. Mix the 3 ingredients for the topping and spread evenly on the cake. Serve decorated with berries if desired.
Calories: 280,2 Fat: 12 Sugar: 4,2 Fiber: 1,9 Protein: 22,5
For a normal size springform pan, you can double the ingredients.
Recipe by Annelina Waller at https://annelinawaller.com/protein-cheesecake/
3.5.3251