chocchillimango
Well-known member
I was going to post this on my blog but am waiting to make it again and get a good pic.
For now, have to share this...for the sweet tooth but without added sugars.
This cheesecake rocks.
A little different to the usual high protein cheesecake
Pear & Date Cheesecake
Serves 2 - 4
Ingredients
500g low fat cottage cheese (1% - I use Elgaar Farm Organics...awesome)
50g almond meal (or whole almonds)
2 eggs
2 - 3 medjool dates
1/2 teaspoon baking powder
1/2 teaspoon vanilla or cinnamon (optional)
200g peeled and diced pear (or 200g 100% pear puree babyfood)
Directions
Preheat the oven to 150C. Grease and line an 18 - 20cm springform tin.
I like to line the base with silicone baking paper...makes it easy to remove the cheesecake as it has no crust.
Place all ingredients in a food processor. Prepare the pear last to avoid it browning.
Whizz until smooth. Pour into the prepared tin.
Bake for 45 - 60 mins until a little risen and golden on top.
Let sit in the switched off oven for 20 mins with the door ajar - so it starts to cool slowly and won't fall and crack.
Remove and let cool. Cover and place in the refrigerator for several hours of overnight before turning out to serve.
I sprinkled on some extra cinnamon and a few slices of fresh pears.
Really light and fruity sweet and creamy!
Pic and macros attached
For now, have to share this...for the sweet tooth but without added sugars.
This cheesecake rocks.
A little different to the usual high protein cheesecake
Pear & Date Cheesecake
Serves 2 - 4
Ingredients
500g low fat cottage cheese (1% - I use Elgaar Farm Organics...awesome)
50g almond meal (or whole almonds)
2 eggs
2 - 3 medjool dates
1/2 teaspoon baking powder
1/2 teaspoon vanilla or cinnamon (optional)
200g peeled and diced pear (or 200g 100% pear puree babyfood)
Directions
Preheat the oven to 150C. Grease and line an 18 - 20cm springform tin.
I like to line the base with silicone baking paper...makes it easy to remove the cheesecake as it has no crust.
Place all ingredients in a food processor. Prepare the pear last to avoid it browning.
Whizz until smooth. Pour into the prepared tin.
Bake for 45 - 60 mins until a little risen and golden on top.
Let sit in the switched off oven for 20 mins with the door ajar - so it starts to cool slowly and won't fall and crack.
Remove and let cool. Cover and place in the refrigerator for several hours of overnight before turning out to serve.
I sprinkled on some extra cinnamon and a few slices of fresh pears.
Really light and fruity sweet and creamy!
Pic and macros attached
