Cheesecake isn't the most physique-friendly of foods, but we can fix that. No, this recipe isn't really low carb or low fat, but it's a huge improvement over the conventional version. Think of it as a cleaner, gains-building treat.
With a base made from oats, and a filling sweetened by Metabolic Drive® Protein what more could you want? Here's how to make it.
Zero-calorie strawberry syrup, or no sugar added strawberry jelly
Extra peanut butter if desired
Directions
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
Line a 9-inch springform pan (see photo) with baking paper or foil.
In another pan over low heat, gently melt the butter, peanut butter, and honey.
In a bowl combine the warm syrup with the oats, cinnamon, and salt. Mix well.
Pour the oat mixture into the springform pan and press firmly to the edges.
Place in the freezer to help it set fast while you make the filling, or keep it refrigerated for 30 minutes.
Add all the ingredients for the filling to a food processor, a good blender, or just use a hand mixer until smooth and creamy.
Pour the filling mix into the now-set crumbly base. Throw in half the raspberries or strawberries. Leave some for topping.
Bake for around 40 minutes. This cheesecake will cook a little darker than a traditional version, so look for a golden top with some wobble left in it.
Allow it to cool fully before finishing with the jelly and a few more berries. Add a drizzle of peanut butter if you'd like. Refrigerate for at least a few hours to allow it to set fully before enjoying.
If you're counting, here's the macros and calories for the whole thing:
Calories: 2724
Carbs: 193
Fat: 122
Protein: 136
Fiber: 26
Try to divide that up into more than two servings!