Hello lovelies,
Today I have another healthy recipe for you; it’s cheese
cake! The recipe is made up of two parts, the crust and the filling. To be
honest I feel like I nailed the filling but the crust could be crunchier. I will
try to work on that for you ;) but in the meantime here is my first attempt vanilla
and raspberry cheesecake recipe.
All you will need
Crust:
200g Cashews (could use a different nut if you would like)
11 dates
Filling:
100g light cream cheese
500g of Non-Fat Quark (Curd cheese)
1 vanilla bean
100g frozen raspberries
3 tbsp agave sweetener (or any sweetener you like to use)
2 page of Agar Agar or Gelatin
Process
In a food processor blend together the nuts and dates. Make
sure to remove the pits from the dates. This should create a sticky, sweet
dough.
Line the bottom of your cake tin with the dough evenly. I
would use grease proof paper in between to make it easier to remove later. Then
pop it in the fridge while you make your filling.
For the filling mix together the light cream cheese and the
quark with a hand mixer.
Add the vanilla, raspberries and sweetener.
Mix it well and then add in the agar agar/gelatin. Make sure
you taste test it and add more sweetener if you would like.
Bring the cake tin with the crust out from the fridge and
pop the cream on top. Try to make it even and then put it back in the fridge
for 2-3 hours.
Then enjoy your guilt free cheese cake!
Here are the macronutrients for the healthy cheese cake
compared to the macronutrients of a classic cheese cake. The numbers are for
the whole cake, which means a slice would be divided by 12 or more.
Classic
Cheese Cake Macros: Healthy
Cheese Cake Macros:
Calories:
3680 Calories:
1993
Fat: 232g Fat:
101g
Carbs: 344g Carbs:
174g
Protein: 64g Protein:
95g
Let me know what you think! Looking forward to seeing your
creations, make sure to use the #debbieariella hashtag so I can find them.
This looks amaziiing! I love your blog! :)
ReplyDeleteThank you! Love that you enjoy it :) xx
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