Cooking Clean With Quest – Raspberry Cheesecake Swirl
Recipe by Anna Sward at http://proteinpow.com/ and Quest R&D member Regina Yanagisawa.
Instructions:
CRUST:
- 1 White Chocolate Raspberry Quest Bar
- 2 Tblsp Natural Peanut Butter
- 1 Tblsp ground almonds
– Heat oven to 325* degrees
– in a microwave safe bowl, heat White Chocolate Raspeberry Quest Bar for 20
seconds
– after bar is softened, add peanut butter & ground nuts
– mix well until it forms in to a dough
– in an 8 inch Springform pan, flatten dough until bottom pan is covered
– set aside
FILLING:
1 White Chocolate Raspberry Quest Bar
1 Tub (500g) 2% Greek Yogurt
1 cup liquid egg whites
½ cup Vanilla Milkshake Protein Powder
1 tspn sweetener ( Truvia or Steviva)
½ cup fresh Raspberries
– puree fresh raspberries in a blender, set aside
– cut White Chocolate Raspberry Quest Bar in to small cubes, about pea sizes, set
aside
– in a medium size bowl, combine the rest of the ingredients and mix until smooth
and incorporated
– pour half of the filling in the Springform pan covered with the crust
– sprinkle Quest Bar cubes
– pour the rest of the filling, abut ¾ of the pan
– drizzle raspberry puree on top
– bake for 40 – 45 minutes, or until cheesecake is still jiggly in the center
– DO NOT OPEN OVEN UNTIL DONE
– When done, turn off oven and leave oven door ajar and let cheesecake cool off in
the oven for 30 minutes
– Take cheesecake out and let cool all the way through in the refrigerator for a few
hours or overnight.
– Before serving, run a warm knife around the pan to loosen before unmolding
– Serve with a fresh raspberry for garnish if desired.
– Enjoy
