I get instant cravings when I see a delicious, creamy cheesecake. Unfortunately, a cheesecake contains a lot of sugar and butter. Which makes me feel very guilty when I can't resist the temptation. With this recipe, that is no longer necessary.

Soil

• 60 g oat flakes
• 40 g almond flour
• 1 no
• 15 g melted coconut oil
• 25 g IsoWhey Vanilla Biscuit

Filling

• 300 g Philadelphia Light
• 300 g low-fat cottage cheese
• 60 g IsoWhey Vanilla Biscuit
• 8 gelatin leaves
• Blueberry sauce
• 300g blueberries
• 1 gelatin leaf
• 5 g Stevia sweetener

A healthier version of cheesecake based on light cream cheese and low-fat quark, which supports your daily protein intake. The oat flakes in the base contain important fibers that the body needs to keep digestion in order and have a high nutritional value that provides you with the necessary energy. Almond flour is rich in high-quality proteins, which therefore only has advantages for muscle recovery. As a topping, you can add a blueberry sauce. A sauce full of vitamins, minerals and antioxidants. There are few products that contain as many antioxidants as blueberries. The most important antioxidants in blueberries suppress inflammation and slow down the aging process (flavonoids). The anthocyanins give the berries their blue color and have a positive effect on the heart and blood vessels.

This cheesecake is not just a tasty dessert. The calories are not sky-high like a normal cheesecake and your health is supported.

Soil

• Preheat the oven to 160 degrees
• Mix the oatmeal, almond flour and whey well.
• Add the melted coconut oil and egg to the dry ingredients and mix with a whisk or food processor until well combined.
• Spray the springform pan with cooking spray or use a nice cut-out circle of baking paper.
• Divide the dough over the bottom of the tin and press firmly.
• Place the springform pan in the oven and bake the base for 15 to 20 minutes.

Filling

• While you wait for the base to cool completely, you can prepare the filling.
• Place the gelatin leaves in a bowl of cold water.
• Mix the Philadelphia with the low-fat quark and the whey until it is a nice smooth mixture. (with a whisk or food processor).
• Bring 100 ml of water to the boil.
• Squeeze the gelatin leaves and add them to the boiling water. Remove the pan or pot from the heat.
• Keep stirring until all the gelatin has dissolved.
• Add the gelatin mixture to the filling and mix thoroughly.
• Pour the filling onto the cooled base in the springform pan.
• Place in the refrigerator for at least 3 hours so that the cheesecake can stiffen sufficiently.
• If you want to add the blueberry sauce
• Soak the gelatin leaf in a bowl of cold water.
• Bring the blueberries to a boil.
• Add 5gr Stevia sweetener to the blueberries. Stir until all sweetener is dissolved.
• Squeeze the gelatin leaf well.
• Add the gelatin leaf to the blueberries.
• Continue to cook over medium heat until the gelatin has dissolved.
• Let the blueberry sauce cool and then pour it over the cheesecake in the springform pan (after the cheesecake has had 20 minutes to set in the refrigerator)
• Now place the entire cheesecake in the refrigerator for at least 3 hours before cutting and serving.