Strawberry Brownie Cheesecake with Balsamic Syrup

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I combined the cheesecake recipe from Bodybuilding.com’s forum and added brownies for the crust! 

Macros for whole cake (not including strawberry topping):  Protein  164g/Fat 12g/Carbs 99g/Calories 1119

Macros for strawberry topping: Protein 3g/Fat 0g/Carbs 38g/Calories 159

Brownie Crust:

130g (1/2 cup) Northern White Beans, canned

1/2 cup non fat Greek yogurt (Fage)

3/4 cup liquid egg substitute

3/4 cup Splenda

1/4 cup Hershey’s Special Dark Cocoa Powder

1 Teaspoon vanilla extract

1 Teaspoon instant coffee (can omit if you don’t have any)

Pinch salt

1/2 teaspoon baking powder

1. Preheat oven to 350 Degrees F. With 9” springform pan, line the bottom with parchment paper and spray the sides with non stick spray (if you don’t have a springform pan, prepare a 9” cake pan)

2. With a food processor or blender, blend all ingredients until it’s smooth.

3. Pour batter into the prepared pan and bake for 30-40 minutes (test doneness by inserting a toothpick in the middle and only a few crumbs are stuck to it).

4. Cool brownies and reduce the oven temperature to 325 degrees F.

Cheesecake

12oz - Fat Free Philadelphia Cream Cheese
10oz - F age 0% Fat Free Greek Yogurt
2 whole eggs
3/4 Cup - Granulated Splenda
1/4 Cup - 1% Milk
1.25 Scoop - Trutein Vanilla Protein (42.5g)
1 tsp - Vanilla Extract
1/4 tsp - Kosher salt

Directions: All ingredients at room temperature.

1. Cream Cheese in mixer - mix on medium until creamy - scrape sides of bowl down.
2.  Add splenda - mix on medium until incorporated - scrape sides of bowl down.
3. Add eggs one at a time while on medium. Again…scrape.
4. Add the rest of the ingredients - mix on medium for 3 minutes. 
5. Pour batter in pan with brownie crust
7. Bake at 325 for 30 minutes. Turn oven to 200 for 50min - 1 hour. Remove and let cool on the counter. Wrap and refrigerate overnight.

 

Strawberry Balsamic Syrup

3 cups strawberries, cut into quarters

2 tablespoons balsamic vinegar

1 Tablespoon Splenda (or sugar if your macros allow)

1/4 teaspoon fresh ground pepper

Combine the strawberries,balsamic vinegar, 1 tablespoon Splenda, and pepper 30 minutes to 1 hour before serving cheesecake. Spread on top of cake or serve on the side.

 

Macros for whole cake (not including strawberry topping):  Protein  164g/Fat 12g/Carbs 99g/Calories 1119

Macros for strawberry topping: Protein 3g/Fat 0g/Carbs 38g/Calories 159

*Hello everyone! Testing and making these recipes isn’t cheap so if this blog has helped you in any way, please check out the donate button that I’ve put on the blog! Thank you!*

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48 Notes

  1. lovecamouflagesrage reblogged this from epicureanbodybuilder
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  6. fitocracy reblogged this from epicureanbodybuilder and added:
    When you want to omnomnom for ultimate gains.
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  10. dailygazelle reblogged this from epicureanbodybuilder and added:
    This sounds beyond delicious. Added
  11. muscle-and-h8 reblogged this from epicureanbodybuilder and added:
    my food processor arrives this week and i have a can of white beans chillin in my pantry. if only i could find hershey’s...
  12. epicureanbodybuilder posted this