Chocolate Cheesecake, the Healthier Version.
1/2 Cup of Oats (smaller pieces/fine oats)
1/2 Cup of Whole Grain Spelt Flour (can be substituted for any other healthy flour, oat flour, coconut flour, whole grain flour, etc.)
2 Egg Whites
1/4 Tsp Vanilla extract
1 Tsp Baking Powder
1 TBSP Cacao Powder
2 TBSP Raw Sugar (or an alternative sweetener such as Stevia, or alternative sweetener of choice)
1 & 1/2 Cups Light Curd/Quark or Greek Yogurt
1 & 1/2 Cups Light Cream Cheese (or regular)
2 Egg Whites
Approx. 1/2 Cup Raw Sugar (or alternative Sweetener) >> I used a mixture of half a cup raw sugar and stevia drops. >>> My suggestion is to start with this amount of Sweetener, taste mixture and add more to desired level of sweetness! <<<
1 & 1/2 TBSP unsweetened Cacao Powder
1 Scoop Chocolate Protein Powder (optional)
~Optional White Chocolate Top Layer & Sprinkles~
Preheat oven to approx. 160* C /320* F
~ Mix all dry ingredients together in a bowl. Mix the two Egg Whites separately, then add Vanilla. Add eggs & Vanilla mixture with Dry ingredients. Stir thoroughly. Layer your pan with a non-stick product of some kind, then add in batter. Spread out batter evenly on the bottom of the pan.
~ Add all wet ingredients together in a bowl, i.e. Quark/Yogurt, Cream Cheese and Egg Whites. Mix well. Add all dry ingredients, i.e. Sugar, Cacao and Protein powder, and vanilla. Mix thoroughly. Add all ingredients into the same bowl and mix well. Do a taste test to see if mixture is sweet enough for your liking. Add more sweetener if necessary. When mixture is to your liking, add the creamy mixture on top of the bottom crust layer. Spread out evenly with a spatula.
Bake at approximately 160*C /320* F for around 35-45 minutes.
Take out and let cool.
~Optional~ Melt white chocolate and drizzle over top of cake, and top with sprinkles.
Cut up into desired sized pieces and Enjoy!
TIP: Store in fridge for a few hours or overnight to let it settle better.