Monday, 18 August 2014

Triple Layer Cookies N Cream Nutella Protein Cheesecake

OK, so I may seem a little bit cheesecake crazy at the moment.

You'd probably be right. I am.

However, I spied a triple layer Oreo / Cream / Nutella cheesecake online a few weeks ago, and naturally I had to set about making it healthier and proteinising it. I always did like a challenge.

This Triple Layer Cookies n Cream Nutella Protein Cheesecake is probably the best protein cheesecake recipe I've ever tasted (sorry for the lack of modesty). Made with a raw cashew cream and with Quest protein bars, it is full of nutrient-dense, protein-packed foods. Also, not only is it low-fat, but it's also low-sugar and can be made low-carb too - win, win, right?

Anyway, let me know how you get on and, as ever, tweet me your recreations!

Sam x


For the base:
150g Freeist sugar-free chocolate chip cookies
100g ground almonds
1 tbsp Creative Nature raw cacao
3-4 tbsp melted Lucy Bee coconut oil
(or click here for a Paleo base)

For the cookies n cream layer:
4 tbsp of reserved cookie base crumb
250g pot of Quark
250g extra light cream cheese
1-2 tbsp stevia (to taste)
1 scoop The Protein Works Cookies and Cream whey
1 tsp vanilla extract
2 cookies and cream Quest bars, chopped into chunks

For the cashew cream layer:
2 cups cashews, soaked and drained (overnight)
Juice half a lemon
7 tbsp melted coconut oil
2 tbsp stevia (or to taste)
1 tbsp maple syrup
1 tsp vanilla extract

For the Nutella filling:
400g homemade protein Nutella (click here for my recipe)
250g pot of Quark
250g extra light cream cheese
1-2 tbsp stevia (to taste)
1 scoop MaxiNutrition chocolate protein powder
100g chopped, roasted hazelnuts to decorate

1) Preheat the oven to 170C. Blend together the chocolate chip cookies, ground almonds and cacao until they form a crumb and start to come together. Slowly add in the melted coconut oil and blend until the mixture sticks together. Press into the bottom of a spring-form cake tin (reserving 4 tbsp of the crumb to use in the cookies n cream cheesecake) and bake for 8 minutes, then leave to cool.

2) Start by making the cookies layer by blending together the quark, cream cheese and protein powder until smooth. Add in the stevia, vanilla and reserved cookie crumb and blend until combined. Stir through the Quest bars, then spread onto the cooled cheesecake base. Place in the fridge to harden slightly.

3) Make the cashew layer by blending all ingredients until smooth. Spread over the cheesecake, then place back into the fridge to firm up.

4) In the meantime, whizz together your homemade Nutella, Quark and cream cheese until smooth. Add in the protein powder and blend again. Add in the stevia, one tablespoon at a time, and blend until you get desired sweetness.

4) Pour the Nutella filling over the base, then smooth over the top with a spatula and place in the freezer for a few hours to set. When ready to serve, remove from the freezer to let soften slightly, then cut into slices and enjoy!