| Portions | Time | Difficulty |
| 10 | 1 hour | average |
About the recipe
What would happen if you mixed a birthday cake with a protein snack for athletes? The answer is a dense, rich cheesecake with a cereal base and strawberries.
You don't have to look far to find a pretty dessert, but one that's high in protein without sacrificing taste? More complex... Luckily for you, we've got just the recipe you're looking for!
| 21 | 26 | 10 | 356 |
| Carbohydrates (in g) | Fat (in g) | Protein (in g) | Calories (in kcal) |
By the slice (about 10 slices)
Ingredients
- 500 g light cream cheese
- 250 g Greek yogurt
- A scoop of Protéalpes no-sugar-added vanilla whey
- 125 g palet breton cookies
- 50 g almonds
- 2 large eggs
- 2 tablespoons flour
- 10 ripe strawberries (mixed)
- 1/2 teaspoon salt
- 100 g honey or maple syrup
- 40 g fat (can be made with butter or coconut oil, if desired)
Steps to follow
Step 1
Preheat the oven to 180° C and grease a 20 cm springform pan.
In a blender, blend the almonds, add the crushed cookies, coconut oil or butter and mix well. Press the mixture onto the bottom of your baking tin and spread to cover the entire base.
Step 2
In a large bowl, using an electric mixer, beat the fromage frais and 2/3 of the yoghurt until smooth. Add the honey or maple syrup, eggs, strawberries, salt, then the remaining yoghurt, whey and flour.
Step 3
Pour the mixture into your springform pan over the cookie base and bake at 180° C for 50-55 minutes. The cake is done when a knife comes out clean or the sides start to brown.
Step 4
Leave to cool to room temperature, then place in the fridge to harden.
Advice
Before starting the recipe, you can let the cream cheese, yoghurt and eggs stand until room temperature (to avoid cracking when you bake the cake).
