Chocolate protein brownie base cheesecake.

Chocolate protein brownie base cheesecake.

Ingredients: for brownie base 

3/4 cup chocolate protein powder

1/4 cup stevia (adjust depending on your protein powder’s sweetness)

1/2 cup almond butter (or peanut butter)

1/2 tsp baking soda

1/2 tsp salt

2 eggs or 1/2 cup egg whites

2 tsp vanilla extract

3/4 cup almond milk (start with 1/2 and add as needed)

Ingredients: for cheesecake 

500g of light cream cheese

1 cup of Greek yogurt

1 tbs of vanilla extract 

3 eggs 

3/4 cup of honey

Ingredients: for chocolate top

3 cups of dark chocolate 

2 cups of light cream 

Directions: Preheat oven to 350 degrees.
Heat almond butter slightly in a microwave safe dish – 30 seconds or until easy to mix. Mix almond butter and stevia thoroughly. Add eggs, vanilla and almond milk. Mix protein powder, baking soda and salt in a separate bowl. Combine.

The batter was really thick so I started with 1/2 cup almond milk and added more until it gets like a cake batter. Spread the batter in a round baking tin making a base. Bake for 20 to 30 mins.
Mix all the cheesecake ingredients in food processor at medium speed for about 15 to 20 mins. 
Take the base out of the oven , Add the cheesecake mixture on top of the base and further bake for an hour.
For the chocolate top, heat all the ingredients for about 3 minutes.

After the cheesecake has finished baking , let it cool down for 4 hours.

Then pour the heated chocolate topping, sprinkled with shredded almonds.



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