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):
- 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.
Beat until fluffy:
- 11 Egg whites (you might just as well take less, I don't think that matters a lot)
- 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 180°C. 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.
- 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.
Thread: Another cheesecake in the wall