A portion of cheesecake (about 100g): 115 kcal, B: 16.4 g, T: 2.1 g, W: 7.7 g
/ springform cake tin 16 cm /
✨ 60 g of biscuits
✨ 20 g of gelatin + 90 ml of water
✨ 600 g of lean cottage cheese
✨ 150 Greek yoghurt
✨ 100 ml of milk
✨ 50 g of whey protein of choice
✨ 7-8 tablespoons of erythritol or xylitol
✨ Pink Pitaya from @theorganiclabs
✨ favorite fruit, I have strawberries 🍓
Crumble the biscuits into the sand and place them carefully on the bottom of the springform pan lined with baking paper.
Pour gelatin in a bowl with cold water, mix and set aside.
In a large bowl, put the curd, yogurt, milk, conditioner, erythritol, and color (if you use it) - blend everything until smooth.
Lightly heat the swollen gelatin in a water bath until it dissolves and add it slightly cooled to the cheese mass.
Blend everything again and pour the mixture into a springform pan. Put in the fridge for a minimum of 3 hours. When the cheesecake is cold, decorate it with strawberries.

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