Cheesecake is pretty much my favourite dessert of all time but unfortunately for me, usually indescribably unhealthy. If you’re looking for a healthier protein packed version, this may be for you…
I had just acquired a new protein powder in a flavour called lemon cheesecake, so was inspired! This recipe also uses quark cheese, which is high in protein and low in fat.
Most cheesecake recipes call for very sugary, biscuit bases and I wanted to go for a more natural option. I don’t think cheesecake bases need to be very sweet anyway, just have a good crunchy texture. I had heard of people making bases out of almonds, which was my first port of call but the supermarket had brazil nuts on sale in the run up to Christmas, so that’s what I ended up getting. I then found this recipe, which I have adapted for my own cheesecake.
This won’t be as sweet as a regular cheesecake, but it would still make a really excellent dessert, or even breakfast. If you’re in danger of eating all of this in one go like I probably could, you’ll be pleased to know that it freezes really well.