20gvegan protein powder chocolate flavoralternatively ⅛ cup more flour and 1 teaspoon more cocoa
1ozbutterroom temperature
⅛cuperythritolalternatively stevia, coconut blossom sugar or another sweetener of your choice
1egg
1pinch ofsalt
for the cheesecake batter
1cupfat free greek yoghurt
¾cupyoghurt3,8% fat
½cupfat reduced cream cheeseabout 10% fat
½cuperythritol
vanilla extract
¼cupstarch
Anleitungen
Preheat the oven to 275°F / 140°C top/bottom heat.
For the cheesecake mixture, first put the erythritol in a blender and blend briefly to make "powdered sugar". Then mix the low-fat curd, yogurt, cream cheese, the starch and a little vanilla flavoring with a hand mixer, add the "powdered sugar", mix and set aside.
For the chocolate dough, mix the solid ingredients together. Then add the egg, apple pulp and the butter and mix with a hand mixer until a crumbly dough forms.
Press about ⅔ of the chocolate dough to the bottom of the mold with wet hands, creating a smooth bottom. (If you are not using a silicone mold, be sure to grease the mold with a little butter or baking release spray before doing this). Then spread the cheesecake mixture evenly on top.
Roll out the remaining third of the dough on the floured work surface, cut out small bunnies or similar with a cookie cutter and spread them on the cake. Alternatively, simply use your hands to tear off small pieces of dough, flatten and place on top of the cake.
Bake the cake for about 50 minutes. The cheesecake may not look quite set after this, but this will change once it has cooled out. I would not leave it in the oven longer than 50 to 55 minutes. After the baking time, let the cake cool briefly before removing it from the pan and letting it cool on a cooling rack or oven rack for at least another 2 hours. It is best to put the cake in the fridge for an hour before serving, it tastes best that way.
Notizen
Nutritional values per serving (⅛ of the total cake):
calories: 158 kcal
fat: 5 g
carbohydrates: 15,9 g
protein: 11.5 g
Nährwerte
Calories: 158kcal
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