chocolate peanut butter protein cheesecake

chocolate peanut butter protein cheesecake

Ingredients
For the Cheesecake
2 eggs
2 cups non-fat greek yogurt
1 Tbsp gluten free flour (if not gluten free, use all purpose)
¼ cup natural peanut butter
sweetner (optional)

For the Crust
½ cup almond meal (ground up whole almonds)
3 Tbsp ground flax seeds
½ cup whey protein, chocolate
¼ cup unsweetened cocoa powder
4 Tbsp coconut oil
sweetner (optional)

Garnish (optional)
chopped salted peanuts
chocolate drizzle (melted chocolate chips)
or strawberry sauce

Instructions
Preheat your oven to 300 degrees F.
In a medium bowl, whisk the eggs, add in the greek yogurt and whisk until smooth. Next, add in the peanut butter and whisk. Then, add in the flour a little at a time, whisking after each addition.
Once the cheesecake filling is whisked until smooth, set aside
Next, start the base. Mist an 8×8 pan.
In a bowl, mix together the almond meal, flax, cocoa powder, whey protein.
Once the dry ingredients are combined, drizzle in the coconut oil and stir until its all combined.
Press the chocolate crumb mixture evenly into the bottom of the 8×8 square pan. Pack it down firmly.
Then pour over the cheesecake filling and spread it around so its even.
Place in the oven and bake for approx. 45-47 minutes
When its done, it will just start to go golden around the edges, and it will jiggle slightly in the middle shake it side to side slightly.
If it still seems too liquidy in the middle, bake for a few minutes longer.
Allow to cool completely, then put into the fridge and allow to chill completely.
Will take 1-2 hours to completely chill in the fridge.
Keep stored in the fridge with tin foil over top of the pan.
Slice into square & garish with whichever toppings you prefer.

Advertisements

One thought on “chocolate peanut butter protein cheesecake

  1. John A. Basile, C.P.A., P.C. 15 Benton Drive Front Entrance East Longmeadow, MA 01028

    Tel  413-525-9766 Fax 413-233-4981 email -johnbasilecpa@yahoo.com 

    Circular 230 Disclosure: Pursuant to recently-enacted U.S. Treasury Department Regulations, we are now required to advise you that, unless otherwise expressly indicated, any federal tax advice contained in this communication, including attachments and enclosures, is not intended or written to be used, and may not be used, for the purpose of (i) avoiding tax-related penalties under the Internal Revenue Code or (ii) promoting, marketing or recommending to another party any tax-related matters addressed herein.

    >________________________________ > From: s̶c̶r̶a̶t̶c̶h̶ the gluten >To: johnbasilecpa@yahoo.com >Sent: Tuesday, March 18, 2014 5:29 PM >Subject: [New post] chocolate peanut butter protein cheesecake > > > > WordPress.com >gianabasile posted: ” Ingredients For the Cheesecake 2 eggs 2 cups non-fat greek yogurt 1 Tbsp gluten free flour (if not gluten free, use all purpose) ¼ cup natural peanut butter sweetner (optional) For the Crust ½ cup almond meal (ground up whole almonds) 3 Tbsp ground fl” >

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s