Lila, Chop!

Strawberries 'n Creamcake

Gluten-free Low-fat High-protein
269
cal
21
pro
20
carb
7
fat
Christina Hallalulu

I seem to be going through a real cheesecake phase right now. Whilst everyone else is obsessed with hot, pumpkin spice since the arrival of autumn, here in the southern France I'm craving a slice of cool, creamy cheesecake. I also love cupcakes (let's be serious, who doesn't?) so I decided to create the perfect, single-portion strawberries 'n cream flavoured protein cheesecake, served as a cupcake. Hence the third Lila, Chop! protein cheesecake recipe on this blog, and the first recipe made in our new kitchen in Toulouse, France.

Cheesecake cupcake
A perfect, single-portion protein cheesecake cupcake.

Base ingredients
amount name
tbsp Manbake Cookie butter , or
tbsp almond butter
pieces Gluten-free graham crackers , or
pieces regular graham crackers or digestive biscuits
tbsp Sweet Freedom natural dark sweetener , or
tbsp liquid sweetener of choice

There are three main ingredient differences in this recipe: Following traditional New York cheesecake recipes, I replaced ground almonds with (gluten-free) graham crackers in the base (note: I learned for the first time in my life that it's pronounced gram crackers and not gray-ham crackers!) I also used fromage frais (fresh, soft cream cheese) whipped into mousse and flavoured with vanilla, which I found in the French supermarket, Monoprix. The big difference in protein powder was that I finally got to experiment with Casein, whilst to date I have been using whey. I had heard that using casein is better than whey for fluffier, creamier recipes due to the way casein molecules bind to liquid under high temperature. So with the delivery of Myprotein Micellar Casein, I was very keen to test it out in this recipe, with fabulous results!

The cheesecake base
Close-up of the cheesecake base.
Cheesecake ingredients
amount name
g 2% Total Greek yoghurt
g fromage frais blanc de mousse, or
g any low fat cream cheese or quark
scoops Myprotein Micellar Casein, vanilla cake batter, or
scoops any vanilla whey or casein protein powder
whole eggs
drops Liquid Stevia drops, vanilla (optional amount)
tbsp Sweet Freedom natural dark sweetener , or
tbsp liquid sweetener of choice
cup fresh strawberries, halved
tbsp lemon zest
Servings: (Total Calories: .)

I decided to try making my own strawberry jam for the cheesecake topping. I caramelised fresh strawberries using Sweet Freedom natural dark sweetener, a 100% fruit-based liquid sweetener, entirely free of artificial flavouring, colouring or preservatives and suitable for diabetics. The result was a sweet, sticky strawberry topping that went very well together with the creamy cheesecake.

Stove
Cooking the strawberry topping.
Steps
time instruction
Mix all the base ingredients together in a bowl.
Form base layer by pressing the mix evenly down into 8 cupcake forms.
Put aside strawberry halves and liquid sweetener for topping.
Mix all the cheesecake ingredients in a bowl, making sure there are no lumps left.
Pour the cheesecake filling into cupcake forms on top of cheesecake base.
30 min Bake at 160'C (320'F). Be careful not to over-bake cheesecake! It will harden as it cools, so you want it to still be mushy and wobbly inside when you remove it from the oven.
Whilst the cheesecake is in the oven, mix strawberry halves, lemon zest and liquid sweetener in a saucepan. Cook on low heat for 20-minutes, until caramelised.
Once both the cheesecake and topping have cooled, place strawberry topping on cheesecake cupcakes.
45 min Taste this heavenly creation, but ideally refrigerate cheesecakes for a couple of hours before devouring.
Cheesecake bite
A heavenly bite of strawberries 'n cream cheesecake.

Recipe tip

This recipe makes eight cupcakes, and macro-nutrient information is per slice. To make the recipe leaner, simply use 0% Greek yoghurt instead of the 2%, quark instead of cream cheese, and sugar-free syrup instead of the fruit/honey/agave-based liquid sweetener. To make the recipe sweeter, add more syrup to the base and 2-4 tbsp of coconut palm sugar to the cheesecake batter.

This recipe was adapted from Proteinpow's recipe Maple, Butterscotch & Dark Cherry Protein Cheesecake by Anna Sward. Notice how the difference in certain key ingredients, albeit subtle, results in an overall significantly different cheesecake as compared to my last two: Tahini Cheesecakeini and Choco-Cherry Cheesecake Corfetti.

Lila and me
Lila the sous-chef & pastry-taster, in the inauguration of our new kitchen.