This awesome recipe comes from guest writer Ashleigh who has her own gluten-free food blog. Enjoy her strawberry protein cheesecake and gluten-free take on a strawberry cheesecake! Hopefully this can help to satisfy your cravings for a sweet dessert without having a catastrophic effect on your diet!

Join us in the TEG kitchen in this video as we show you how to make it, or scroll down to get the full written recipe below.

Introduction

Do I need to write up an explanation of why cheesecake is awesome? No. Didn’t think so. This recipe is a completely macro-friendly and high-protein version.

The fact that it’s so low in calories is mainly due to substituting cream cheese for quark. I just used this cheap as hell Eroski brand “queso batido”, at only 46 calories per 100g, but you can use any brand you have available, or even substitute for greek yoghurt.

The cheesecake base is entirely gluten-free, made from oats, almonds and bound together with sweet and sticky mejdool dates. Have you tried mejdool dates? DO IT. Seriously, I know they are quite pricey but they are SO GOOD. Look how big they are compared to the regular ones!

And they’re SO SWEET AND STICKY OMG. They just work great in the base since their stickiness binds the ingredients together, while giving them an awesome sweetness at the same time. I get mine at the fruit & veg market, but if you can’t find these, don’t worry, you can just replace them by adding more honey or agave nectar to your base.

Ingredients:

Base:



1 cup Oats

50g Almonds

5-6 large Mejdool Dates (stones removed)

1 Tbsp Honey

Cheesecake:

500g Quark

1/2 cup Vanilla Flavour Casein*

1/2 cup Egg Whites

Strawberries

1 Tbsp Stevia

Optional: couple of drops of Strawberry Flavdrops

*You can use Whey instead, but Casein gives a thicker and creamier consistency. You can also sub. the vanilla for any other flavour you like!

Step 1: Base

Add the oats, almonds, mejdool dates and honey to a food processor and blitz it all together. I didn’t want to over-process mine as I wanted it to retain some texture and crunch. Once it’s all combined, spread it onto the bottom of your baking dish. Press it down until the base is covered evenly.

Step 2: Cheesecake

In a large mixing bowl, combine your cream cheese, protein powder, egg whites & sweeteners. I then added a few drops of Strawberry Flavdrops to try and get a cool pink swirl going through my cheesecake!

Once all of it is mixed together to a smooth, creamy consistency and you’re happy with the level of sweetness, pour the cheesecake mixture over your base. Now top with some sliced up strawberries. Alternatively, you could use raspberries or blueberries.

Step 3: Bake

Transfer your cheesecake to the oven. Bake at 180°C for 30-35 mins. Leave to cool down completely. Then slice up and serve!

ENJOY! 🙂 www.dailyhealthymale.com/

If you want to see more recipes from Ashleigh, check out her blog: myglutenfreegluttony.com