Do you also have a soft spot for cheesecakes? Unfortunately, they are often very high in calories, high in eggs and sugar, and require baking. I invented a cake that has all the goodness characteristics of classic cheesecakes, but is prepared without eggs, without sugar and does not require cooking! In addition, it is a source of protein: prepare it yourself!
Video of the Recipe
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Identity Card of the Recipe
- 125 KCal Calories per serving
-
Ingrediants
For the base
- Sugar-free food: 100 g of muesli
- 20 g of coconut oil
- 30 g of dried apricots
For coverage
- 2 tablespoons of balsamic vinegar
- Untreated lemon juice and zest
- 300 g of fresh figs or fioroni figs
For the cream
- 100 g of fresh figs or fioroni figs
- 60 g of erythritol
- 4 g of isinglass
- 100 ml of skimmed milk
- 50 g of whey protein
- 300 g of tofu
- 250 g of lean ricotta
- Untreated lemon zest
Materials Needed
- Hinged pan with a diameter of 18 cm
- Bowls
- Mixer
- Wooden spoon
- Small saucepan
- Whip
- Cooking pan
- Chopping board
- Knife
Preparation
- Collect the muesli and dried apricots in a blender to make a powder. Mix the powder obtained with the coconut oil: you will get a mixture of sticky crumbs.
- Line an opening mold (18 cm in diameter) with baking paper.
- Pour the crumb mix on the base of the pan and, using the back of a spoon, flatten the mixture to level the surface.
- Place in the fridge for about ten minutes.
- Meanwhile, prepare the filling cream. Soften the isinglass in cold water.
- Blend the tofu together with the fresh lean ricotta and erythritol until you get a cream. Flavor with lemon zest.
Did you know that
Tofu is the so-called "soy cheese", very rich in proteins! Fresh ricotta is also a protein source, but it can be replaced by a spreadable cheese, preferably with a reduced fat content.
Erythritol is a polyol, which is an excellent sugar substitute that provides only 0.2 kcal / g, has a glycemic index of zero and a sweetening power of 70% compared to sugar.- Squeeze the isinglass from the soaking water and dissolve it in hot milk. Combine the milk with the tofu cream jelly. Enrich the tofu and ricotta cream with whey proteins to increase the protein intake of the dessert.
- Wash the figs, cut them into cubes and add them to the protein cream.
- Remove the pan from the fridge and pour the protein cream over the muesli base, leveling the surface.
- Put the cake in the fridge for 3 hours.
- In the meantime, focus on coverage. Cut the figs into cubes and collect them in a pan. Add a tablespoon or two of balsamic vinegar, and cook with the juice and grated zest of a lemon: cook for about 5 minutes, maintaining a cheerful flame, until a consistency similar to that of jam is obtained.
- Allow to cool.
- When the cheesecake is compact, decorate it with the caramelized fig mixture, then remove it from the mold, cut into slices and serve.
Alice's comment - PersonalCooker
With this cheesecake, eating dessert will no longer be so sinful! For the extraordinary supply of proteins, we can consider this cheesecake a perfect snack for the post-workout, ideal for replenishing nutrients and nourishing the muscles after exertion!Nutritional values and Health Comment on the recipe
The Light Protein Cheesecake with Figs - No Cooking is a food that belongs to the group of desserts.
It has a moderate energy intake, mainly provided by carbohydrates, followed by lipids and finally by proteins.
Carbohydrates are mainly simple, saturated fatty acids and peptides of high biological value.
Fiber is abundant and cholesterol is insignificant.
The Light Protein Cheesecake with Figs - No Cooking is suitable for most diets, even if the portion and frequency of consumption should be reduced in case of overweight and hypercholesterolemia (for saturated fats which, even if medium-chain, are still excessive).
The abundance of dietary fiber could increase intestinal motility.
Contains lactose and does not lend itself to the diet against milk sugar intolerance.
It is gluten-free and lends itself to the diet for celiac disease.
It is not allowed by the vegetarian and vegan philosophy.
The average portion is about 80 g (100 kcal).
