Coconut cheesecake with white chocolate

Author: Barča Havlová

crossfit Desserts Bodybuilding / Fitness

03.06.2018

3 minuty čtení

Cheesecake... a dessert that is very popular and known by everyone. But the New York classic is quite a calorie bomb. That's why we've prepared a stripped-down version of this world-famous dessert. We've even enhanced it with coconut. The fats in it are mostly from healthy sources, so you don't have to feel completely bad about taking a bite. If you want an absolutely guilt-free version, skip the white chocolate frosting and you'll end up with a really totally healthy cupcake. Sounds good, right? Let's get to the recipe!

For the crust:

- 200g oatmeal
- a few drops of vanilla sweetener
- 40g coconut oil

For the filling:

- 250g low-fat cottage cheese
- 200g Greek white yoghurt
- 400ml reduced fat coconut milk in a can
- 60g coconut
- 40g vanilla protein
- a few drops of vanilla sweetener
- 2 eggs

For the topping:

- 10g coconut oil
- white chocolate bar

Start with the shell - mix the flakes with the melted coconut oil and add a few drops of sweetener. If you don't have sweetener, feel free to use cane sugar, honey, stevia, or maybe protein. Place the prepared mixture in a baking tray lined with baking paper and put it in a 180°C oven to bake slowly - about 7 minutes.

In the meantime, prepare the filling. Simply mix all the ingredients together. The filling is quite runny, but don't worry, it will set eventually. Again, if you don't have a sweetener, add sugar, honey, or another sweetener. If you don't have vanilla protein, put in one that matches the flavor! While you're preparing, take out the crust and let it cool a bit. Pour the mixture over it and put it back in the oven, 180°C for about 35 minutes.

Let it cool well after baking. Ideally after an hour, prepare the topping. Put the coconut oil and white chocolate in a water bath and let it melt. Pour the hot frosting over the cake and then patiently let it set overnight in the fridge.