THIS tastes delicious. It was born out of two little experiments so it’s not my lowest calorie recipe (although it’s not bad at all) but it was so good I had to share. I was given a raw chocolate making kit for my birthday a few weeks ago (thanks Louise :)) Amazing. Couldn’t wait to use it, and on Saturday night I made one of the recipes with my family. It was a ‘choc chip cookie cake’ and it made quite a lot, so half of it later ended up becoming the base for my cheesecake. I basically had half of the original amount leftover, so I reblended it and squished it into a cheesecake base.
The amounts of ingredients below are adjusted to be correct to make roughly a 10inch cheesecake (but you can adjust the size of the tin depending on how thick you like the base).
100g digestive biscuits (yes, digestive biscuits!! could use graham crackers to be healthier)
50g cashews 50g almonds 3 pitted dates (soaked in water for 10 minutes)
50g cacao butter (from organic/health food shops or amazon)
3tbsp cacao powder (from supermarkets/health food stores or cheapest on amazon)
1-2tbsp agave nectar / honey
3-4 drops vanilla extract
Melt the cacao butter in a bowl over a pan of hot water Once melted, add cacao powder, agave nectar and vanilla extract and mix well Blend the biscuits, dates and nuts in a food processor, then add them to the raw choc mixture and mix well Pour the mixture into the base of a cake tin and squash down firm. Originally this was left to be set in the fridge and was then ready to eat 2 hours later, however if making it directly into an oven cooked cheesecake I’m sure you can just add the filling straight away and then pop it in the oven. As you can see that recipe has some great raw natural ingredients in (excepting the biscuits) but isn’t the most low in calories, containing a fair amount of fat from the cacao butter, biscuits and nuts. This is why when I had this amount of biscuit cake left over, I decided it would be good to break it all up and then flatten it into a cheesecake base, where I could then spread the calories out over a wider area and into more portions. Adding a filling on top that was low in calories and high in protein means you can eat more for the same amount of calories too, rather than just a little bit of the biscuit cake.
To make the filling you need:
1 x 250g pot vanilla quark (in supermarket cheese isle)
1 x 170g pot Total 0% fat Greek yogurt
1 scoop vanilla protein
Approx half a small packet of dark chocolate chips (optional but they melt into the mixture and it’s good!)
Blend the first four ingredients together, mix in the chocolate chips and then pour onto the base. Bake the cheesecake in the oven at 180 degrees for around 20 minutes or until the top looks set and cooked. Take out, leave to cool, and enjoy!
The cheesecake makes about 8 servings, and with the quark, yogurt, protein powder and egg, you get a really good amount of protein in there too for hardly any extra fat, so this balances it out quite well.