"Whenever I meet with nutritionists, we discuss the idea of having everything in moderation and that people should eat protein or fiber when they eat sugar."
-- Dylan Lauren
I love this cheesecake recipe for many reasons. One of them is because although it looks super sweet and decadent, it's not nearly as sweet as you might think, and you can always swap out the milk chocolate ganache for a dark chocolate one instead!
A word of caution however, this is a dense cheesecake; it's heavy and hearty. So to make sure it doesn't dry out and become heavier, keep an eye on it while it's in the oven. Mine was in for 35 minutes and the jiggle you normally want from a baked cheesecake, was almost gone. Everybody's oven is different and I don't want you to end up with a tasty rock for dessert! All right, let's get to the recipe, shall we?
Ingredients:
3 blocks (750g) - Cream Cheese Light (room temp.)
3 scoops (105g) - Chocolate Whey Protein
3 Eggs
1 cup (180g) - Biscoff Cookie Butter
1 tbsp - Lemon Juice
1 tsp - Vanilla Extract
Ganache
200g - Dark Chocolate
100g - Coconut Milk
Directions:
preheat the oven to 350 degrees Fahrenheit
In a large bowl, add your cream cheese blocks, whey protein, eggs, Biscoff cookie butter, lemon juice and vanilla extract. Whip just until combined. You should end up with a smooth glossy batter.
Pour into a greased and/or parchment paper-lined 9" cake pan.
Bake for 30-40 minutes (there should be a little jiggle in the middle of the cake when it's ready to come out).
For the ganache: in a small bowl, break up your chocolate into small pieces.
Heat the coconut milk over a low heat.
When the milk is hot but now scalding, pour it over the chocolate and cover for 5 minutes.
Uncover the bowl, and whisk until you have a smooth glossy mixture.
Allow it to cool for a few minutes, pour the ganache over the now-cooled cheesecake. Use a cake spatula to smooth the ganache if necessary.
Place the cheesecake into the fridge to allow the ganache to completely set.
Cut into individual slices, and enjoy!
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