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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 



175 grams of plain flour

50 grams of coconut oil

One egg

50 grams of sugar


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


• 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

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