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Baseless Cheesecake "The Bomb"

Ein sehr einfaches und zugleich sehr leckeres Rezept, das dazu noch sehr proteinreich ist: mein bodenloser Käsekuchen "The Bomb"! Ich esse ihn besonders gerne zum Frühstück, weil man ihn wunderbar abends zubereiten kann und dann über Nacht in den Kühlschrank stellt.

And you can get really creative and decide to top it with a different kind of fruit. Using fresh peach ist a great choice for the summer days, but even raspberries or cherries work great for this recipe all year round. Why don't you tell me in the comments what your favorite choice is?

[trp_language language="de_DE"] https://youtu.be/wF7fqTLcBj4?feature=shared [/trp_language] [trp_language language="en_US"] https://youtu.be/EwJl6LgD7yU?feature=shared [/trp_language]
Cooking Method , ,
Gänge , ,
Difficulty Beginner
Time
Zubereitungszeit: 70 mins Gesamtzeit: 1 hr 10 mins
Cooking Temp 150  °C
Portionen 3
Kalorien 771
Beste Saison Suitable throughout the year
Description

Do you want to increase your protein intake? Then this baseless cheesecake is the answer you've been looking for! With a lot of cottage cheese, cream cheese, eggs and protein powder, this healthier cake come up to a good amount of protein! It's almost a protein bomb - therefore the name! It comes together superfast and then only needs a little baking.

Ingredients
  • 250 g cottage cheese
  • 130 g cream cheese
  • 2 eggs
  • 60 g erythritol (or your sweetener of choice)
  • 0,5 tsp baking powder
  • 20 g vanilla custard powder
  • 30 g protein powder (whey) natural or vanilla flavor
  • 1 tsp vanilla extract (optional)
  • 1 pinch cinnamon
  • 1 pinch salt
  • fruit of choice (e.g. peach, raspberries, clementines, ...)
How it is done:

  1. Add all of the ingredients to a big mixing bowl and use a hand mixer on the lowest setting to mix. We don't want to beat it fluffy and airy (which can lead to bubbles in your cheesecake), but instead mix until just combined.

  2. Line a small 7 inch baking dish (springform) with parchment paper and fill it with your cheesecake batter. You can bump the baking dish on the counter for a couple of times to get rid of any air bubbles.

  3. If you also decided for peach for your fruit of choice, then cut it into small pieces and spread it on your cheesecake.

  4. Then bake your cheesecake at 390 °F (200 °C) for 10 minutes. Afterwards reduce the temperature to 300 °F (150 °C) and bake for additional 50 minutes.

  5. After baking you can let your cheesecake slowly cool down. Therefore, just keep the cheesecake in the oven for a little longer with the oven door open, then let it come to room temperature on the kitchen counter. Remove the baking dish and parchment paper.

  6. This cheesecake is best after one night stored in the fridge. That's why it is a very convenient breakfast option! Enjoy!

Nutritional Information

Servings 3

Amount Per Serving
Calories 257kcal
% Daily Value *
Total Fat 8.8g14%
Potassium 206mg6%
Total Carbohydrate 35.5g12%
Dietary Fiber 0.76g4%
Sugars 9.3g
Protein 27.3g55%

** The daily percentages are based on a 2000 kcal diet. Your daily figures might be higher or lower according to your caloric need.

tags: käsekuchen, quarkkuchen, cheesecake, cottage cheese, quark, protein, high protein, viel protein, eiweiß, eiweiss, pfirsich, peach, gesund, lecker, delicious, healthy, zuckerfrei, sugarfree, sugar free, fitness, healthy recipe, gesundes rezept, snack, dessert, nachtisch, frühstück, breakfast, bombe, proteinbombe, bomb
Lese es online: https://brutzel-brat-und-knusper.eu/en/recipe/bodenloser-kaesekuchen-the-bomb/
Judith

Vielen Dank, dass du dich entschieden hast, dieses Rezept auszuwählen! Ich danke dir für deine Unterstützung und wünsche dir viel Spaß beim Ausprobieren und Zaubern in der Küche.