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High-Protein Chocolate Peanut Cheesecake (GF)
Silky layered cheesecake with a rice-flour peanut-butter base and a ricotta-curd cocoa filling, drizzled with dark chocolate. Sweetened only with honey.
25 min prep / 120 min total
219 kcal
10g protein
10 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 2eggs
1 yolk for base, whites for filling
- 30 gpeanut butter
- 50 grice flour
- 1 tspcocoa powder
for base
- ½ tspbaking powder
- 1 tbsphoney
for the base
- 2 tbsphoney
for the filling
- 250 gricotta
low-fat curd
- 250 gcottage cheese
- 50 mlwater
- 2 tspcocoa powder
for the filling
- 20 gcornstarch
- 60 gdark chocolate
sugar-free, melted
- 100 mlmilk
for the glaze
- 60 gpeanuts
50-70g, chopped
Instructions
Mix 1 egg yolk, 30g peanut butter, 50g rice flour, 1 teaspoon cocoa, 1/2 teaspoon baking powder and 1 tablespoon honey into a dough for the base.
Press the dough evenly into a lined tin as the bottom crust.
Whisk 1 egg white, the remaining egg, 1-2 tablespoons honey, 250g ricotta and 250g cottage cheese until smooth.
Blend in 50ml water, 2 teaspoons cocoa and 20g cornstarch, then pour over the base.
Bake at 170°C for and let cool.
Melt 60g dark chocolate with 100ml milk, drizzle over the cheesecake and top with 50-70g chopped peanuts before chilling.
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