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LA Muscle's peanut butter and jelly cheesecake
Delicious peanut butter and jelly cheesecake, packed full of protein
For the crust:
70g ground almonds
6tbsp LA Muscle’s crunchy peanut butter
For the filling:
250g strawberry light greek yogurt (use plain, if you want
to decrease the sugars)
250g light soft cheese
2 egg whites
20g LA Whey Gold Vanilla protein powder
For the topping:
2-3 tbsp smooth peanut butter
1-2 tbsp strawberry puree to garnish (optional)
Macro nutrient breakdown (per serving)
Protein – 16g
Fats – 16g
Carbohydrates – 11g
Calories – 255
How to bake this delicious cheesecake...
the oven to 350F.
a 7-inch springform tin with baking paper or spray with non-stick baking
the crust: Combine all the crust ingredients in a bowl and press in the
tin to make the base. Bake for 6-7 minutes.
the meantime prepare the filling: Combine the greek yogurt, soft cheese
and egg whites in a bowl. Whisk until light and fluffy.
add the flour and the protein powder. Mix well to combine.
the filling into the tin, to cover the base and bake for 20-23 minutes.
careful not to overbake the cheesecake! The cheesecake will be ready when the
edges look set but the centre is still wobbly. It will set as it cools
it cool down at room temperature for 30-45 minutes and then put it in the
fridge for at least 3 hours to cool completely.
the cheesecake has cooled down, top it with peanut butter and garnish with
strawberry puree (you can use jelly if you don’t have any on hand).