I love baking and being in the kitchen to get creative. Especially cheesecake is a very suitable option when it comes to fitness baking because you can manipulate the recipe to make it very healthy without loosing taste. My cheesecake strategy is to minimize fat content and add protein powder – perfect to have a piece after a hard workout.
This recipe makes 4 pieces, that each contain:
Time to make it: 40 min
- 100g ICA marie kex (chosen because “low” fat content)
- 400g cream cheese 9% (there is often a 3% option in bigger supermarkets)
- 250g 1% quark
- 1 scoop vanilla casein
- 50g sugar
- 300g black forest fruit
- 15g powdered sugar (florsocker)
- 2 eggs
- squirt of lemon juice
- teaspoon of baking powder
- 2 gelatine sheets
- Put oven on 150 degrees celsius
- Smash the crackers and place the crumbs in the bottom of your oven form
- Use a food processor or handheld mixer to combine cream cheese, quark, eggs, sugar, baking powder, lemon juice in a bowl
- Pour the batter over the crumbs and let sit in the oven for 30 min
- Place the 2 sheets of gelatine in cold water and put the forest fruit in a pan with the powdered sugar.
- Turn up the stove to medium temperature and cook the fruits & sugar while stirring until its runny (10 min)
- Place the gelatine sheets in a small pan with a dash of water (not much) and melt them softly
- Add the melted gelatine to the fruit-sugar mix and stir to combine
- pour the fruitmix over the cheesecake and let rest in the fridge for at least 3 hours
This tasty fitness cheesecake only has 15g of fat per piece, but could fat could be lowered more by choosing the 3% cream cheese, and skipping the yolks of the two eggs. That would make the total fat only SEVEN g per piece!