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SynthePURE Protein Cheesecake with Mango

Big Danny

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That's the tomorow homework for my gf. It sounds delicious. Can't wait, thanks for the tips B C !
 

BigChef

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LazyBastard

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Jan 15, 2013
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I'm salivating reading the recipe, I'm down to 1,500 calories a day, as soon as this is over, that's going to be my first treat.
 

MrX

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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!
yum
 

BigChef

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Toolpusher23

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Jun 28, 2016
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I'm a big time cheese cake fan yt?rhis sounds great!

Sent from my SM-G928V using Tapatalk
 

mujeriego

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May 25, 2013
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I'm gonna have to try this for sure! looks delicious. Just stocked up on synthepure too
 

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