To adore: Protein cheesecake with raspberries

Did you read the title and instantly want to have this cake in front of you and enjoy every bite? We are! 

Not only does it look beautiful, but it also tastes – delicious!

Ingredients:

Substrate:

• 2 egg whites
• 150 g ground almonds
• 200 ml of soy milk
• 50 g of ground oatmeal
• 300 g of frozen raspberries
• 1 bag of gelatin
• 200 ml of water
• agave syrup (optional)

Cream cheese:

• 2 posna sira (500 g)
• 2 scoops of whey protein (I used vanilla flavor, you can do it as you wish)
• sok pola limuna
• lemon peel
• 2 bags of gelatin
• agave syrup (optional)
• 200 ml of soy milk

Procedure

Preparation of the substrate:

1. Beat the egg whites.
2. Mix the ground almonds and oatmeal and add to the egg white snow.
3. Bake on baking paper at 200C for about 10 minutes.
4. Then heat the soy milk and pour it evenly over the base with a spoon to make it juicy and soft

Raspberry dressing:

1. Put the gelatin on the side in 4 tablespoons of water.
2. Put the frozen raspberries in a little water and sweetener as desired and let them boil.
3. Remove from the heat and dissolve the gelatin and mix into the raspberries.
4. Pour over the base and leave in the fridge to cool.

Cream cheese:

1. Combine cottage cheese, proteins, sweetener and lemon juice with a mixer.
2. Leave the gelatin from the bag to swell in 4 tablespoons of water.
3. During this time, heat 200 ml of milk.
4. Add the gelatin to the hot milk and stir until it dissolves.
5. When it cools down a bit, add the mixture to the cheese mixture and gently mix everything with a mixer.
6. Pour the cream over the raspberry base. Leave in the refrigerator to cool down.