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The Knowledge > Recipes >

Thursday, 4th December 2014

LA Muscle's peanut butter and jelly cheesecake

Delicious peanut butter and jelly cheesecake, packed full of protein

By LA Muscle on 04.12.2014 11:29 am

RATE:

Ingredients

For the crust:

30g honey
70g ground almonds
6tbsp LA Muscle’s crunchy peanut butter

For the filling:

250g strawberry light greek yogurt (use plain, if you want to decrease the sugars)
250g light soft cheese
10g flour
2 egg whites
20g LA Whey Gold Vanilla protein powder

For the topping:

2-3 tbsp smooth peanut butter
1-2 tbsp strawberry puree to garnish (optional)

Macro nutrient breakdown (per serving)

Protein – 16g
Fats – 16g
Carbohydrates – 11g
Calories – 255

How to bake this delicious cheesecake...

Preheat the oven to 350F.
Line a 7-inch springform tin with baking paper or spray with non-stick baking spray.
Make the crust: Combine all the crust ingredients in a bowl and press in the tin to make the base. Bake for 6-7 minutes.
In the meantime prepare the filling: Combine the greek yogurt, soft cheese and egg whites in a bowl. Whisk until light and fluffy.
Gradually add the flour and the protein powder. Mix well to combine.
Pour the filling into the tin, to cover the base and bake for 20-23 minutes.
Be careful not to overbake the cheesecake! The cheesecake will be ready when the edges look set but the centre is still wobbly. It will set as it cools down.
Let it cool down at room temperature for 30-45 minutes and then put it in the fridge for at least 3 hours to cool completely.
When the cheesecake has cooled down, top it with peanut butter and garnish with strawberry puree (you can use jelly if you don’t have any on hand).