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Posted 24 November 2014 by Andréa's Protein Cakery

Recipe: Cinnamon Apple


Protein Cheesecake

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Cinnamon Apple Protein Cheesecake

Makes one 6" cheesecake (8 servings).

All ingredients should be at room temperature.

Ingredients for crust:

  • 1/4 cup almond butter (or any nut butter) (60g)
  • 3 tablespoons filtered water (45ml)
  • 1/4 cup vanilla rice (or pea) protein powder (28g)
  • 1/4 teaspoon ground cinnamon (1.25ml)
  • A pinch of sea salt

Ingredients for apple layer/topping:

  • 1 medium apple, peeled, cored and steamed (1 cup, about 125g before steaming)
  • 1/4 teaspoon ground cinnamon (1.25ml)
  • 2 tablespoons natural (unsweetened) applesauce (28g)

Ingredients for cheesecake:

  • 2 packages Neufchâtel cheese (16oz, 448g)
  • 8 packets stevia (8g)
  • 4 large eggs, whole (200g)
  • 8oz fat-free Greek yogurt (227g)
  • 1 teaspoon alcohol-free vanilla extract (5ml)
  • 1/2 cup natural vanilla whey protein powder (48g)
  • 1/2 teaspoon ground cinnamon (2.5ml)

Instructions:

  • Preheat oven to 325F (163C).
  • Line the bottom of a 6" springform pan with parchment paper, and wrap the bottom of the pan in foil.
  • Rub coconut oil around the sides of the pan (or spray with cooking spray).
  • Make the crust by first mixing the almond butter and water until combined.
  • Mix in rice protein, cinnamon, and salt.
  • Press into the bottom of the springform, and set aside.
  • Chop the steamed apples, and sprinkle with cinnamon.
  • Lay about 1/3 of the apples over the crust. Mix the rest of the apples with the applesauce for the topping, and set aside.
  • Beat the Neufchâtel cheese and stevia until combined.
  • Add eggs and mix well.
  • Add yogurt and vanilla, and beat until smooth.
  • Add whey protein and cinnamon, and beat until smooth.
  • Pour batter over crust.
  • Place the springform in a water bath in the oven (put the springform in a larger pan with about 1 inch of water).
  • Bake at 325F (163C) for 30 minutes, then lower the oven to 200F (93C) and bake for 40-50 minutes more. The cake should be firm around the edges, but the center should be jiggly. 
  • Remove from oven, and let cool at room temperature.
  • Refrigerate for several hours (cake will continue to set).
  • Top with apple mixture, and enjoy!

Macros

  • Macros per piece (1/8 cake):
  • Protein: 18g,
  • Carbs: 8g (1g fiber, 5g sugar),
  • Fat: 19g,
  • Calories: 275

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