F.I.S.T. High Protein Cheesecake

[F.I.S.T.]

F.I.S.T. High Protein Cheesecake

Made another one yesterday.This one was with a fat-free chocolate and raspberry topping.The whole family loved it and will love it again tonight.


- 4 pkgs (8 oz.) of Philidelphia Fat Free Cream Cheese
- 1 1/2 Cups Splenda
- 1 tsp. Vanilla Extract
- 5 egg whites
- 2 sccops ON 100% Whey, Vanilla
- 1 Pie Crust (I used a premade graham cracker crust)
*OPTIONAL*
- Strawberries
- Sugar Free Syrup
- Fat Free Cool Whip

Blend the cream cheese, splenda, vanilla, and whey in a big bowl. Add the egg whites one at a time, and continue mixing until you have used all the whites. Pour your mix into the pie crust (i had extra, just store any left over mix into a container and stick it in fridge), and bake at 325 for 55min. Place cake into the fridge to cool for 4 hours. For some extra flavor, take a handful of strawberries, quarter them, and place them in a bowl. Spread sugar free syrup (or just sprinkle some splenda) over the berries. Add the strawberries with a scoop of cool whip as a topping for one tasty piece of pie!

Of course, like any recipe, these ingredients are by no means set in stone. Play around with the amount of whey for a desired protein/carb ratio. You can also remove the crust all together if you have the appropriate non-stick pan (i made this as a semi-cheat meal, hence the graham cracker crust).

I broke down the macros, based on how I made it. This is actually an ideal meal, whether cutting or bulking.

The total batch contains:
1934 Calories
238.5g Protein
148 g Carbohydrate (26g Fiber; 10.5g Sugar)
34.5g Fat

If divided into 6 portions, each portion would contain:
332 Calories
39.8g Protein
30.6g Carbs
5.75g Fat

You can also make the crust with 6.5 servings (3.5 cups)) of oatmeal, 3 eggs, and 1/2cup of Splenda. Im trying this next time, I think I'll add a few servings of almonds to the oats when I'm grinding them up. That should taste great and add some healthy fats and additional fiber.

[F.I.S.T.]

Here's another one.....

Protein Cheese cake 1


Base
60g Oats
40g desicated unsweetened coconut
60ml coconut oil (oil similar)
1 - 2 table spoons Splenda

- Melt oil in a sauce pan
- Mix in other ingredients and stir well
- Press firmly into a deep 9 inch cake tin
- Bake 160 (140 fan oven) 15 mins or until slightly golden.

Filling
3 eggs seperated
100g flavoured protein powder (I've used Bio Tec Summer Fruits)
200g fat free fromage frais
250g Quark
200g extra light cream cheese NB this can be subsituted for another tub of quark.
100ml skimmed milk
3 - 4 tbs Splenda

- Whisk the eggs whites with the Splenda to form soft peaks
- Place all the other ingredients in another bowl and mix well with a hand mixer until thoroughly mixed
- Fold in the egg whites using a metal spoon and combine well but try not to knock too much air out.
- Pour onto base
- Bake 150 (130 fan assisted) for an hour.
- Turn the oven off and leave to cool in the over.
- Cool over night in the fridge.

With my very crude reckonings
Per Slice (based on dviding into 6)
25g protein
18g carbs
9g fats



To lower carb content you could bake this without the base but I would use baking paper to line the tin and lightly grease it.

Also try adding vanilla or almond essence, cinnamon, lemon juice and rind to add different flavors. Protein content will vary depending on which protein powder you use but I it would also work without adding any at all but don't forget that the powder will add sweetness

[F.I.S.T.]

Here's a link to another good one... Snapshot 2005-12-13 11-06-15.pdf