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SynthePURE Protein Cheesecake with Mango

BigChef

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Da-da-da-da Cheesecake-time!

Serves 6 (or 3 – 4 hungry dudes)

Ingredients
Cheesecake
300 grams low-fat ricotta
150 grams non-fat thick plain yoghurt
30 grams Synthetek Protein
165 grams (125 ml) 100% pure maple syrup
20 grams freeze-dried mango, pulverised in a food processor
2 teaspoons pure vanilla bean paste or extract
1 egg yolk
4 egg whites

Base (optional)
35 grams almonds
25 grams cacao nibs

Instructions
Preheat the oven to 165℃/325℉. Line the base and sides of a 20cm (8 inch) springform tin with silicon baking paper. Make a foil collar for the base to seal the springform pan. Make sure the collar comes up the sides of the pan.

You will need a larger pan to place the springform pan into and some boiling water. We are baking the cheesecake in a bain marie.

In a large bowl, whisk together the ricotta, yoghurt, protein powder, maple syrup, pulverised mango, vanilla, and egg yolk. Beat until the mixture is smooth and creamy. Taste to see if it is sweet enough for you.

In a separate bowl, whisk the egg whites until stiff peaks (but not dry). Gently fold into the ricotta mixture until no streaks remain. Be gentle so you don’t deflate the air from the mixture.

If using the base, grind the almonds and cacao nibs together in a food processor or nut grinder until medium-fine. It’s OK if there are a few coarse pieces left, for texture.

Evenly scatter the base mixture on the base of the prepared pan. Pour the cheesecake mixture over the top and smooth the top.

Place the pan inside the larger pan and pour in the boiling water until it comes up about half-way up the sides of the springform pan. It’s important that the foil collar provides a good moisture seal.

Carefully place in the oven and bake for about 60 minutes until the top is golden and the cheesecake is set. It may crack a little but that is fine. Switch off the oven and leave the cheesecake in the oven, with the door slightly ajar, for a further 20 – 30 minutes. Remove the springform pan from the outer pan and place on a wire rack to cool completely at room temperature.

You can then gently remove the cheesecake from the pan and place in the refrigerator.

Serve the cheesecake with fruit, chocolate, anything you like that fits with your dietary requirements.


Note: You can make it without the crust too. Macros as below!
 

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Mookie

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Going to have to try this. My mom makes a great pineapple cheesecake but this one looks alot healthier.
 

BigChef

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What flavor protein do you use? Vanilla?
Non-flavoured Protein such as SynthePURE! If you use flavour, it will not taste like a normal Cheesecake.
 
Last edited:

Dig93

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Is synthetek really that good? I was thinking of trying it out
 

BigChef

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Is synthetek really that good? I was thinking of trying it out
Yes it is, its really awesome protein and the best I ever had. I really recommend you to buy one and try it. Follow some of my protein recipes and you will be amazed!
 

vegasmuscle

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Thanks for the recipe, gonna have to pass it along to my girlfriend to make it for me.
 

Big Danny

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K1

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Amazon Doll

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Yum.....this sounds as good as sex!
 

phani

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BigChef

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J4CKT

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I never realised you could make relatively 'healthy' deserts. I'm not exactly the
best of cooks but I would really like to try this. IT sounds great.

Thanks Chef!
 

BigChef

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I never realised you could make relatively 'healthy' deserts. I'm not exactly the
best of cooks but I would really like to try this. IT sounds great.

Thanks Chef!
My pleasure J4CKT!
 

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