Story about the recipe: I prefer to use all organic ingredients and recommend you to do the same if possible. My friends and family love this recipe, young and old, health conscious or not.
You will find it true for you too! The low-fat recommendations in the recipe are from the author. I prefer to use the full fat equivalents of these products in my recipes. Remember – fat does not make you fat but sugar will! Eat healthy fats, such as the almonds in this recipe.
Sunday Sweet - High Protein Cheesecake
Ingredients
Ingredients for crust:
- 2 cups of raw plain slivered almonds
- ¼ cup unsalted butter
- ½ teaspoon of sea salt
Filling ingredients:
- 1 8oz package of cream cheese, light
- 1 8oz package of whipped cream cheese
- 1 5oz package of creamy goat cheese
- 1 5-6oz container of nonfat Greek yogurt
- 1 teaspoon of vanilla
- ¼ whole milk (raw is fine)
- 3 slightly beaten eggs
- ¾ cup of stevia
- ¼ cup sugar in the raw
Whipped Cream Topping:
- ½ pint of whipping cream
- 1 teaspoon of vanilla
- 2 tablespoon of stevia
- Raw cacao nibs or your favorite berries
Instructions
- Preheat oven to 375⁰ F.
Crust:
- Blend almonds in food processor until coarsely chopped, then add in melted butter and blend until evenly distributed.
- Place ingredients in bottom of spring pan and press down firmly. Set aside.
- Clean out food processor to make filling.
Filling:
- Blend all filling ingredients in food processor until all ingredients are mixed, do not over blend.
- Pour into spring pan and bake for approximately 40-45 minutes, look for filling to be set but doesn’t need to be too stiff as it will continue to firm up as it is cooling.
- Let cool for a minimum of 2 hours at room temperature before putting into fridge to chill for an additional 4 hours.
Topping:
- Whip in kitchen aid or with beaters until soft peaks form. Don’t over beat or it will get stiff and curd like.
- Use as much whipped cream as you like to top your chilled cheesecake.
- Sprinkle with raw cacao nibs or your favorite berries.
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