Directions
Pre heat oven to 350°/175C. Coat an 8-inch square baking pan with non-stick spray. Mix together ingredients for the crust with a fork until evenly moistened. Press evenly into bottom of prepared pan. Gently beat cream cheese, greek yogurt, whey, egg whites and sweetener until smooth using an electric mixer. Do not over beat. Pour 1/4 of the batter into a small bowl and add cacao and sweetener to taste. To the large bowl (3/4 of the batter), gently fold in the orange zest and then pour over crust. Drop by small spoonfuls of the cacao batter over surface of filling. Using a knife,swirl gently through filling to create marble effect. Bake for 25-30 minutes or until center is almost set. Don't over bake it!! It should still be a bit jiggly in the middle. Cool to room temperature. Chill a few hours or overnight in the refrigerator. 1 cheesecake, 18 slices
Macros per slice: 218 calories,
19.3 g protein, 7.9 g carbs, 13 g fat
Ingredients
Crust ingredients:
5 tbsp hazelnut (or almond) butter
2/3 cup hazelnut flour (or almond flour)
1 tbsp honey or agave
2 tsp cacao
Filling ingredients:
200 g (about 2/3 cup) cream cheese, 3% fat
500 g (about 2 cups) quark or greek yogurt (0,1 %fat)
1/2 cup + 2 tbsp liquid eggwhites
2 scoops (40g) vanilla whey (or 2 tbsp whole wheat flour if you don't eat protein powder)
Zest from 1/2 orange
2 tbsp erythirol/stevia
Chocolate swirl: 1/4 of the batter + 1.5 tbsp cacao + more sweetener