Protein Packed Vanilla Bean Cheesecake with Oat Crumble and Raspberry Coulis
Yeah that’s a total mouthful to say but it’s so worth it! With Christmas next week (… and no,, I haven’t even started shopping yet), most people are pretty much planning what they can eat and well, ‘get away with’ before 90% of them start their ‘New Year’s’ diet resolution. Hey, I’ve done it. As long as you get back on ‘the horse’ it’s all good. Since I’m pretty particular about what I eat and eat a high protein diet, I teamed up with the SI03 the makers of the most AMAZING protein powder, Syntrax Protein Powders I have been able to sustain my diet with the help of their proteins in my daily food intake. Every Friday I’ve been giving you all types of dishes on how to go past the shake and include their powders into your foods both savory and sweet. To celebrate Christmas I wanted to go all out. I really wanted to push the limit. See in my family, cheesecake is a MUST for Christmas. Now I’ll make Mr. Fantabulous his traditional NY style one but for me, I’m totally going for this protein packed one. It’s so unbelievably delicious! I mean even my New York food snob husband loves it! Actually he ate all of his AND mine the last time I made it!
Yeah.. THAT’s cheesecake AND it’s totally healthy!
This dish rocked my world in a BIG way! It was super creamy and just sweet enough but still having that ‘tang’ that traditional cheesecake has. However what this doesn’t have like traditional cheesecake is all the fat and calories! This is GUILTLESS in every sense of the word! Now for me, I opted to add an oat crumble just to give it a ‘crust’ texture. You can add the raspberry coulis (just a thicker fruit filling) or go plain with the vanilla bean. Don’t like raspberries? Go blueberry, strawberry or whatever fruit you like!
This dish is pretty simple to make but you do have to wait for it to set. It can be prepped and assembled in under 20 minutes BUT you’ll have to wait at least 4 hours for it to chill and firm up.
I know, I know.. how cruel but trust me, it’s worth it! And FYI… I did try the liquid cheesecake straight out the blender and it ROCKED! LOL
It’s funny I took this to lunch one day and the looks I got were hysterical. Someone said “Lori! OMG you’re eating cheesecake? YOU??? You’re eating cheesecake? For lunch? Cheesecake? Really???” When I explained that it was healthy and packed with protein I got the response of “Yeah but how does it taste?” Since I love my friends, I literally stuck my spoon in, and gave them a bite. Yeah… I had to fight them off from eating it all! LOL
Now you can put these in individual serving containers like these…
Aren’t they adorable by the way??? Got them for $1 each! Yeah… I bought like a dozen just because I needed a dozen AND they were cheap. LOL
If you wanted to make them ON-THE-GO snacks, then just put them in a jar like these and pop ’em in your lunch bag. Can you imagine the looks and inquiries you’d get at the gym if you popped one of these out after a hard work out? You’d be the most popular person there! Eating cheesecake and looking all hot! EVERYONE would want to know your secret!
So whether you’re making them for Christmas, a special occasion or just because it’s Tuesday, make them! Yes you can have your cheesecake and eat it to – the healthy way!
Day 6 – Countdown to Christmas 2013 Protein Packed Vanilla Bean Cheesecake with Oat Crumble and Raspberry Coulis
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Ingredients
Cheesecake
- 2 cups low fat cottage cheese
- 1 1/2 cup boiling water
- 8 ounces fat free cream cheese, softened
- 1/4 cup Syntrax Nectar Sweets Vanilla Bean Torte Protein Powder
- 2 packets unflavored gelatin
- 1 teaspoon vanilla bean paste (can use vanilla extract)
- 1/2 cup sugar
Oat Crumble:
- 1 cup oats (regular or gluten free)
- 1/4 cup Syntrax Nectar Sweets Vanilla Bean Torte Protein Powder
- 1 teaspoon cornstarch
- 1/2 teaspoon cinnamon
- 3 tablespoon brown sugar
- 3 tablespoon coconut oil, softened but not melted (can use equal amounts butter)
Raspberry Coulis
- 12 ounce fresh raspberries
- 1/2 cup white sugar
- 1/2 teaspoon lemon juice
- 1/4 cup water
Instructions
Make the coulis:
- Place the berries, sugar, water and lemon juice in a medium sauce pan.
- Bring to a boil over medium-high heat.
- Reduce to medium-low until all of the sugar is dissolved ~7-9 minutes.
- Use a pastry brush dipped in water to brush down any sugar crystals on the side of the pan.
- Remove from the heat and cool completely.
- Once cooled place in a blender and puree until smooth.
- Pour through a fine mesh sieve to catch the seeds.
- Store covered in the refrigerator until ready to use.
Make the Oat Crumble
- In a bowl mix together the oats, 1/4 cup Syntrax Nectar Sweets Vanilla Bean Torte Protein Powder, corn starch, cinnamon and brown sugar.
- Add in the coconut oil and gently with a fork mix it in to form a crumbly texture.
- Set aside.
- Mix the boiling water and gelatin packets in a bowl and stir until completely dissolved.
- Set aside.
Make the Cheesecake
- Place the cottage cheese in a blender and blend until super creamy and no lumps appear. You may have to stop and use a rubber tipped spatula to push down.
- Add in the softened cream cheese, sugar, vanilla bean paste and protein powder.
- Mix until just incorporated and with the blender running slowly pour in the liquid gelatin. The mixture should become liquidy and creamy.
Assemble
- Place a layer of crumble on the bottom, pour in the cheesecake mixture.
- Top with some coulis, another layer of cheese cake, more crumble and end with some coulis.
- Cover and store in the fridge for at least 4 hours or until the cheesecake mixture is firm.
Check out the rest of the Countdown to Christmas 2013 recipes, tips and tricks!
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