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Who doesn't love a baked cheesecake? Especially one that is low-carb and high in protein and goodness. 😋
If you've been following us over on Instagram, you might have been anticipating this recipe share. If you have been waiting, thank you and we won't torture you any longer.
We also won't leave a big spiel and drag this out like some other recipe blogs do, we like to get right to the nitty gritty and share the recipe.
So without further ado, here is my recipe for collagen cheesecake (baked New York and keto-friendly). I hope you love it as much as we do over here at PSA.
Recipe
Base Ingredients:
- 3/4 of almond flour (insecticide-free if possible)
- 1/4 cup of coconut flour*
- 3 scoops of Maca powder (gives it such a yummy nutty flavour)
- 1 tbsp of tahini paste*
- 1 tsp of Monk fruit powder
- 1/4 tsp of Redmond Real salt
- 2 scoops of Perfect Collagen
- 100g of unsalted butter*
*Use organic ingredients where possible.
Filling Ingredients:
- 2 x 250g of Full-fat Cream Cheese (room temp)
- 300ml of heavy cream
- 1 tsp of vanilla extract
- 2 tsp of lemon rind*
- 1 tbsp of lemon juice*
- 1/2 - 1 tsp of Monk fruit powder
- 4 x Pasture-raised organic eggs (room temp)
Method
- Preheat your oven to 140c (non-fan) or 160 (fan-forced). Add a tray of warm water to the bottom of the oven as this will help to prevent the cake fro cracking whilst cooking.
- In a large bowl, combine the flours (almond and coconut), maca, collagen, monk fruit and salt. Mix until uniform in colour.
- Melt butter in a saucepan and then add in the tahini, stir until combined.
- Add the butter/tahini mix into the dry mixture and combine well.
- Spread this mixture onto a lined baking tin (springform) and ensure it is evened out. You can bring the mixture up the sides of the tin if you like
- Chill this in the fridge for about 30 minutes.
- Make the filling by adding the room temperature cream cheese and heavy cream to a large bowl. Mix with a hand blender until combined.
- Add the vanilla, lemon zest, lemon juice and monk fruit powder and beat well.
- Gently beat in the eggs (1 by 1) and on a low speed. This is vital as you don't want to over-beat the mixture as this can cause the cheesecake to crack in the oven 🙁
- Take the base out of the fridge and pour over the cheesecake filling. Use a spatula to even things out.
- Place the tin on a baking tray and bake for 1 1/4 hours or until set. Please do NOT be tempted to open the oven as this can also cause the cake to crack and sink).
- Turn off the oven (leaving the door closed) and walk away for a few hours (time for a Netflix binge maybe? or there is always endless housework to be done) 😂
- When you come back later (at least 2 hours), take the cheesecake out of the oven and allow it to cool completely (whilst still in the tin).
- Once the cake has cooled, you can take it out of the oven and pop into the fridge overnight.
- The following day, take the cake out of the fridge and carefully remove it from the tin, whilst also removing the paper.
- When you wish to serve this, it is best served at room temperature.
- You might like to serve with fresh berries to help cut through the richness of the cake but also to give a nice decorative and mouth-watering effect.