Ugne's Chocolate and Peanut Butter Cheesecake

It is known to everyone that chocolate and peanut butter are a match made in heaven, but it is even better to know that there are awesome people like Ugne who makes these indulging treats accessible to people who are on a stricter diet. Try this low fat, low carb and high protein.

So tell us Ugne, how do you make this incredible pud?

I am sharing with you a great tasting baked cheesecake recipe which has a chocolaty and salty base, with a creamy peanut butter filling (secret to which, is using high quality peanut butter, that is why I use my beloved Meridian smooth peanut butter). This cheesecake is out of this world scrumptious and more than half the amount of calories and much less fat than ordinary version. It is as well very high in protein, so makes perfect post training treat with least harm possible.

UGNE cheesecake

INGREDIENTS

Base

85g Ground almonds

55g Chocolate Protein Powder

25g Unsweetened Cocoa powder

2tbsp Meridian Crunchy Almond Butter ( I used heaped tbsp)

5tbsp Unsweetened Almond milk

1tbsp Truvia

Pinch of Sea Salt

 

Filling

500g Lightest Cream Cheese

2 Eggs

1tbsp Cold Pressed Sesame Flour

150g Meridian Smooth Peanut Butter

45g Truvia

45g Vanilla flavour Protein powder

For the topping you can melt some dark chocolate with some almond milk and spread on the top of set cheesecake.

Chocolate and PB cheesecake

METHOD

 

Preheat oven to 170C, prepare 8 or 9 inch spring form tin (smaller the pan, thicker the cheesecake will be) I used 8in for mine.

In the food processor blend all the base ingredients until bread crumb consistency reached. They should hold the shape when pressed together in your hand. Turn all out in to your tin and press around evenly all over, going up on the edges slightly to hold your cheesecake mix when poured in.

Now, prepare your filling. In the clean food processor blend together all ingredients until smooth and pour over the base. Tap the pan on the work surface to even it out.

Bake in the oven for 40min, take it out- the centre when moved should still be wobbly. Keeping cheesecake in its tin, cool down completely. Preferably place in the fridge over night. 

When it is set, run the knife around the edges of the tin to loosen the cheesecake and remove from the tin on the serving plate. Melt some chocolate with almond milk and spread on the top or you can just drizzle.

Enjoy, just be careful not to finish half of it on your own.. like I did hahaha

Love Ugne x

ugne blog

Ugne Bubnaityte was a contestant on this year's Great British Bake Off. Originally from Lithuania, Ugne now lives in Essex with her partner, also a bodybuilder and works as a PA and administrator. Ugne learnt to bake from her mother and grandmother who used Eastern European baking methods and utensils.