Cheesecake doesn't have to be banished to birthdays, holidays, or special occasions. Sure, traditional cheesecake isn't the most macro-friendly treat, but when prepared in this manner, it becomes something you will be able to have as often as you'd like!
This almond-dusted cake is low in calories but rich in creaminess. The simple preparation allows you to embrace your creative side, as there's plenty of room for further toppings and mix-ins. What are you waiting for? Dig in!
- Preheat oven to 350 degrees F.
- Place the cookies, avocado, and olive oil in a food processor and blitz them to crumbs, about 3 minutes.
- Press the mixture into two 4-inch greased springform pans (or one 8-inch).
- Place pans in oven and let bake for 12 minutes.
- Place the gelatin leaves in a small bowl filled with cold water for 5 minutes.
- Add three tablespoons of water to a pot and heat it on the stove on medium heat.
- Take the gelatin out of the bowl, drain it, and add it to the pot. Stir it often, and don't allow the gelatin to come to a boil, about two minutes.
- Place the cream cheese, crème fraîche, Stevia, vanilla powder, and protein powder in a bowl and mix until you reach a creamy consistency. If it's not sweet enough, add a bit more Stevia.
- Take the gelatin out of the pot, add it to the other filling ingredients, and mix well to remove any lumps.
- Refrigerate the mixture and allow it to rest for 5 minutes.
- Once the crust has cooled down and the cream is set, pour the cream on the crust (still in the pan).
- Put the cakes in the fridge and let them rest for about four hours. Check that the cakes are nice and firm before taking them out of the pan.
- Once they are out of the pan, decorate them with flaked almonds, fruit, dark chocolate, or whatever else you enjoy!
Serving size: 1 slice
Recipe yields: 4 servings