Gluten-free protein cheescake

60 min.

The best desserts are those that won't make your kitchen a mess. This baked, creamy, and gluten‑free cheesecake is easy to make as well. You simply mix all the batter ingredients in one bowl, transfer into a baking tin, top with berries and white chocolate, and the oven takes care of the rest. The result is a beautifully smooth and light cake that works as a sweet breakfast or something sweet with a coffee.🍰

Shop ingredients

Organic Maple Syrup – 250 ml – 100% natural sweetener from Canada with caramel flavour

Grass‑Fed Whey Protein – 2 000 g – ethically sourced milk, naturally sweetened with stevia and with no artificial sweeteners

£89.99

Chocolate Shards – 250 g – high quality "bean to bar" chocolate, high cocoa content, without soya lecithin, gelling agents or flavourings

£10.99

Nutrition (1 serving) 1 piece of cheesecake, approx 160g

171 kcal
10 g carbohydrates
6 g fats
17 g protein

Per 8 portions

Batter:

500 g light curd cheese
250 g semi-fat quark
4 eggs
2 tbsp maple syrup
40 g vanilla pudding
30 g vanilla protein powder

Topping:

400 g forest fruit
40 g white chocolate
1 tbsp golden cane icing sugar

Instructions

Preheat the oven to 175 °C with air.
In a big bowl, mix 2 low‑fat quarks, 1 semi‑fat quark, eggs, and maple syrup. Add the custard powder and protein powder. Mix until smooth.
Pour the batter into a baking tin (24cm), lined with baking paper. Add your choice of berries (if using frozen, remove the liquid first), white chocolate, and bake in the oven for 50 minutes. The top should be golden (you can do the toothpick or skewer test).
Top with icing sugar and enjoy!