Healthy Blueberry Cheesecake - high in protein

Diet baked cheese cake and...delicious! A recipe for a cheesecake that is a satisfying breakfast, rich in protein and low in calories. Get ready for your next addiction: gluten-free and sugar-free blueberry cheesecake that is quickly devoured

A cheesecake that is quickly devoured

As a fan of baked cheesecakes who is looking for the slimmer and healthier way - I am happy to present to you a recipe for a baked cheesecake, low in calories, rich in protein and without added sugars.

How high in protein? So like this: an eighth of a cake, which is a thick and respectable slice by all accounts, contains only 173 calories and 17.6 grams of protein and less than a serving of carbohydrates! (slice of bread = carbohydrate portion). For those who do not understand calories, I will explain that usually a slice of baked cheesecake of this size will contain about 400-500 calories, much more fat, carbohydrates and much less protein.

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This is a great cake and recommended for the upcoming Shavuot holiday, and I and

Nutritional and health benefits:

Blueberries:

The monk fruit

Healthy Cheesecake - calories and protein information

An eighth of a cake has 172.6 calories, 17.6 grams of protein, 14 grams *carbohydrate, 3.3 grams of fat, 59.5 mg of cholesterol, 72.6 mg of sodium, 124.6 mg of calcium *The calculations were made based on the use of monk fruit sweetener. Using sugar instead of monk fruit Adds 34.8 calories per slice and 9 grams of carbohydrate.

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Vegans? For a wonderful recipe for a vegan and gluten-free blueberry cold cheesecake - click

For my eight tips for maintaining a healthy diet on Shavuot - click

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Dietary Blueberry and Cheesecake

Friendly for vegetarians, slimming and toning diet, diabetics. Gluten-free friendly - subject to adjustments.

Cheesecake and blueberries. Photography and styling: Yiffit Ben Mordechai.

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Preparation time:

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Ingredients: (8 servings

• 500 grams of "tasteful" cheese 3%

• 6 tablespoons (=1/3 measuring cup) monk fruit/ 6 tablespoons sugar/ 4 tablespoons agave

• 2 organic free range eggs

• 1 Danone yogurt (200 ml) high protein 0%

• 1/4 cup semolina

• 1 teaspoon baking powder

• 1 teaspoon vanilla extract

• 300 grams of frozen blueberries/frozen berries of any kind

coating:

• 1 Danone yogurt (200 ml) high protein 0%

• 4 tablespoons of monk fruit powder/powdered sugar

• 2 tablespoons of lemon juice

• You can decorate with a glass of fresh artichokes on top

Instructions:

1. Heat an oven to a temperature of 200 degrees Celsius.

2. Beat the eggs with the monk fruit or sugar. Add the cheese and mix.

3. Add in the yogurt and mix again.

4. Add the semolina, the baking spoon and the vanilla extract and the blueberries and process until a smooth texture is obtained

5. Line a mold with baking paper and transfer the contents to the mold.

6. Bake in the oven for 15 minutes, then lower the temperature to 150 degrees and bake for another 30 minutes. During baking, it is recommended to add, in addition to the cake pan, a pan with water, at the bottom of the oven.

7. Turn off the oven and leave the cake to cool in the oven.

8. Mix yogurt, powdered sugar and lemon juice in a bowl and use a spatula to cover the cake. You can decorate the top with a glass of fresh blueberries.

Gluten-free friendly:

Tip:

enjoy your meal!

Developed by Yiffit Ben Mordechai.