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    Registered User Darkdrake's Avatar
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    Another cheesecake in the wall

    I've tried numerous cheesecake recipes and some just didn't work out, some weren't as nice and for some I couldn't get the ingredients. Some day (day before yesterday) my girlfriend used needed 11 egg yolks so there were as many egg whites left over and I thought I'd put them to use.

    Crust (I took the recipe from bfranck, credit to him):
    Mix together:
    - 1 Egg
    - 6 Tbsp crunchy peanut butter
    - 1 Tbsp of liquid sweetener
    - 1/3-1/2 cup ground almond
    Put it into the oven for 5-10min until it's somewhat solid.

    'Cheese':
    Beat until fluffy:
    - 11 Egg whites (you might just as well take less, I don't think that matters a lot)
    Mix together:
    - 45g Protein powder (I took choco-toffee-isolate)
    - 250g Low fat quark
    - 400g Cottage cheese
    - 1 Bag (37g) of vanilla pudding powder
    - 2 Tbsp of liquid sweetener
    - ~1dl Skim milk (to get the mix smooth)
    Then take the mixture spoon by spoon and lift it into the egg white fluff. Add to the crust and bake for ~30-40min at 180C. I've been told that if you cover the whole thing with aluminium foil you won't get a hard top but a soft and nice one. Will try it next time.
    After baking it, let it cool for some time. Tastes ever so nice.

    Note: While baking some of the cottage cheese sinks down to the crust, giving you a white layer of cottage cheese on the crust below the choco toffee bit. Looks good, tastes awesome.

    Macros:
    Total:
    - Protein: 300g
    - Carbohydrates: 60g
    - Fat: 100g

    Per 1/8 slice:
    - Protein: 37.5g
    - Carbs: 7.5g
    - Fat: 12.5g

    You can reduce the carbs even further by baking it without a crust, then it will only have 40g carbs and 5g per slice.
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