High Protein Strawberry Cheesecake
My spring vacation in Mallorca inspired me to bake a cake again. On the island you can buy super delicious-looking cakes everywhere, especially cheesecakes with different fruits. I have created a version that is fitness-friendly, without industrial sugar, and is also gluten-free. Have fun trying it out!-Pauline
Nutrition (per piece)
299 kcal (29 g Carbs/ 13 g Fat / 14 g Protein)
You need
Dough
- 100 g Ground Almonds
- 50 g Almond Flour
- 50 g Gluten-free Flour
- 1 pinch Salt
- 1 pinch Cinnamon
- 1 TBSP Almnd Paste
- 1 TBSP Agave Syrup
- 2 Eggs
- 100 ml Almond Milk
Cheese Mixture
- 500 g Low-fat curd cheese
- 3 TBSP Agave Syrup
- 1 Pck. Vanilla Pudding Powder (without added sugar)
- 1 pinch Lemon Peel (Grated)
- 2 Eggs
- 300 ml Plant-based Milk
Strawberry Topping
- 1 kg Fresh Strawberries
- 1 TBSP Agave Syrup
- 200 ml Water
- 1 Pck. Vanilla Pudding Powder (without added sugar)
Here’s how to do it
- Preheat oven to 180°C top and bottom heat.
Prepare the dough.
- Mix all dough ingredients well in a bowl.
- Grease 1 cake pan (round) generously.
- Pour in batter and press down evenly.
Prepare Topping
- Boil pudding powder with 300 ml plant-based milk and 1 tablespoon agave syrup.
- Mix pudding with low-fat curd cheese, agave syrup, eggs, and lemon zest.
- Pour the mixture into the cake pan.
Bake Cake
- Cover the cake with aluminum foil and put it in the oven.
- Bake for 30 minutes.
- Remove foil and bake for another 35 minutes.
- Let cake cool.
Prepare Topping
- Wash the strawberries and cut them into halves.
- Cover the cake with 600 g of the strawberries.
- Puree 400 g strawberries with 1 tbsp agave syrup in a blender.
- Bring to a boil with 300 ml water and 1 pck. pudding powder.
- Spread the mixture on the cake and refrigerate again.
- Ready!
