I love cheesecake. Not that I eat it even once a year. But this recipe from Bio Trust got me excited and brought back a memory to share. In my college days, when I used to make my own bread and granola, I decided to tackle making a cheesecake. The project took at least half a day, cost a lot and was a lot of work between buying the right pan and ingredients to painstakingly following the recipe. And it flopped! My cheesecake was a total failure. No velvety New York style cheesecake there. It was a collapsed sudden mass. I was depressed for three weeks. Decades later I’m ready to try again. I’m going to switch up some ingredients to adapt for my sensitivities and better nutritional choices. I will substitute carob for chocolate and sunflower butter for peanut butter. Also goat dairy for cow dairy. Fingers crossed that it comes out good this time. If you decide to make your own let me know the results!
Classic cheesecake is creamy, silky, and smooth and typically made with a graham cracker crust. I opted for a lighter and healthier almond flour crust and, to be honest, I think it held up very well. My protein cheesecake recipe, despite using healthier options, is still just as dense as a New York cheesecake, boasts equal richness, and is just as special. It’s thick, it’s velvety, and if I may say so myself, it is decadent.
Low Carb Cheesecake Servings: 8 Calories: 330kcal Ingredients: Crust 2 tbsp coconut oil ½ cup almond flour Cheesecake 16 oz cream cheese 2 containers Greek yogurt 300 grams 2 scoops BioTrust Low Carb Protein chocolate peanut butter 1 egg whole 2 egg whites 2 tsp vanilla extract ¼ cup Swerve sugar substitute Toppings 2 tbsp dark chocolate chips strawberries optional Instructions: Preheat oven to 350 degrees F. Melt coconut oil. Mix melted coconut oil with almond flour and press into a dish/pan with parchment paper. Bake crust for 8 – 12 minutes or until it’s lightly browned; then reduce oven temp to 325 degrees F. In a separate bowl, mix the remaining ingredients. Pour mixture on top of browned crust. Melt chocolate chips. Drizzle melted chocolate on top of cheesecake and make marble swirl on top. Bake cheesecake for 30 minutes at 325 degrees F, and then reduce heat again to 200degrees F and bake for 60 minutes. Remove cheesecake, let it cool for a couple hours. Enjoy! Chef Note: You could also substitute butter in place of the coconut oil for the crust. You could also swap out any flavor of our Low Carb Protein blend to alter the flavor profile of this delicious cheesecake. Nutrition: Calories: 330kcal | Carbohydrates: 13g | Protein: 14g | Fat: 28g Good luck in the kitchen! Dr. Linda
FUN FACT The first mention of cheesecake comes from the first Olympic Games held in 776 BC when it was served to the athletes. Later, cheesecake was a popular wedding cake for Greek brides and grooms. It was also a custom for a bride to bake and serve cheesecakes to her new husband’s circle as a gesture of friendliness. These cakes eventually paved the way for the wedding cake tradition we continue today.