The protein cheesecake for those who train – Italian Cuisine


Is a cheesecake always a pity? Perhaps you have never thought of preparing it this way, with so many proteins, few sugars and little (good) fats

Everything that is cooked in a healthy way now has the suffix "Fit" which stands for "fitness" and indicates the foods suitable for who trains a lot, wants to eat well and take the right nutrients.
Not all that is healthy and light, however, it must be less tasty, and the recipe of this proves it protein cheesecake.
A cake that has all the appearance of a sweet rich in calories and that instead is a sweet temptation to which you can give up without too much guilt.

Without butter and without sugar

This cheesecake has one very sweet base and compact yet they are not there neither butter, nor biscuits, nor sugar.
Even the cream is without eggs, without cream and without sugar.
Yet the texture and taste are very similar to those of a real cheesecake.
This cake is also light and healthy Raw, that is without cooking.


The base

Instead of biscuits and butter, we chop together 200 g of oat flakes and 6-8 pitted dates, depends on the size.
Alternatively, if you don't like dates, you can blend oats or muesli with a little coconut oil until reaching the desired consistency. For a chocolate base, add a tablespoon of bitter cocoa.
Then crush this mixture on the bottom of a hinge mold and let it cool in the fridge for an hour.

The cream

To prepare the cream whisk 150 gr of ricotta, 175 g of Greek fruit yoghurt and 200 g of tofu.
Also add the rind of a lemon and maple syrup to give a little sweetness, but if you use dates for the base and a fairly sweet yogurt you can also add nothing else.
Someone adds stevia or erythriol which are sugar substitutes without calories.
To add firmness to the cream, add also one teaspoon of agar agar melted in a cup of warm water.

How to compose the cheesecake

Pour the cream on the cold base and level the surface well.
Then decorate with chopped dried fruit or with fresh fruit or melted 85% dark chocolate.
For a slightly more delicious version, pour over a spoonful of the peanut cream not sweetened and made from 100% dried fruit.
Leave the cheesecake in the refrigerator for two to three hours and then open the hinge of the mold and gently move it over a serving pact.

In the tutorial we offer other ideas and tasty combinations for many healthy and light cheesecakes

This recipe has already been read 215 times!

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