View Article View Article

CCC Team Cookbook: Healthy Homemade Cheesecake

So, if you’ve ever wondered what’s on our riders’ menu, take a look at the next recipe in our CCC Team Cookbook series, it’s a simple but deliciously healthy and some might say guilt-free dessert. 

Healthy Homemade Cheesecake

by CCC Team chef, Mirko Sut 

Ingredients

Base:

175 grams of plain flour

50 grams of coconut oil

One egg

50 grams of sugar

Filling: 

300 grams of Greek yogurt (2% fat)

300 grams of Philadelphia (regular)

3 eggs

4 egg whites

130 grams of coconut whole sugar

250 grams of blueberries

20 grams of chocolate chips (70%)

20 grams of mixEd nuts

20 grams of sunflower seeds

Instructions

• Start by mixing all of the base ingredients together in a bowl

• Once fully combined, pour the mixture into a cake pan. For best results, use a pan with a diameter of 26 centimeters.

• Spread the mixture out, pressing into down to create a firm base and add one quarter of the sunflower seeds to the top

• Place in a fridge to rest until the filling is ready

• Start to make the cheesecake filling by whisking the yogurt and Philadelphia with the eggs, egg whites and sugar.

 

TOP TIP: Do not use too much energy when whisking

• Add the blueberries, chocolate chips, nuts and the rest of the sunflower seeds before gently mixing once again

• Pour the cheesecake filling onto the top of the chilled base

• Bake at 170 degrees centigrade for 45 to 50 minutes. You want the top to look golden brown

• Leave to chill before serving with more fresh blueberries and raspberries

Related articles