Ok, so at the end of the cheesecake section it suggested posting some pics and alternatives to the recipe. As the original discussion is now done I thought I’d do some here.
When I first made the ‘cheesecake’ I have to say I wasn’t that impressed with the base so I’ve omitted that from all my versions but if it was all about the base for you feel free to keep it in. I like the mousse-like texture of the top anyway…
Also, instead of cream cheese in all of these versiosn I used quark which is a brilliant high protein, zero fat cheese that was invented for this sort of thing. It’s available in every supermakrket here in the UK…
#1. Chocolate cheesecake/mousse
At point 5- 5) In a food processor (or even your blender) add cubed cream cheese. Pour hot almond milk mixture in and pulse until smooth.
Simply add a scoop or two of Chocolate Whey/Casein powder (such as Metabolic Drive)
I found that this meant there was no need for extra sweeteners and was pretty freakin tasty.
Original article: Strength Training, Bodybuilding & Online Supplement Store - T NATION
#2. Chocolate mint
Make up a half batch of the topping, adding a scoop of choclate protein powder.
Pour this into your tin, filling it halfway. Or use a baking tray for lots of mini ones as I did.
Stick it in the fridge until it’s set. Then make another batch without the chocolate powder. At stage 5 add a few drops of peppermint flavouring and a few more of green food colouring so it looks cool. You may want a spoon of sweetener but I don’t think it’s necessary.
Pour this on top of the set chocolate mousse and put it back in the fridge until set.
Voila- Chocolate mint mousse.
#3 Reese’s Cups
I utterly love Reese’s cups and this recipe made me think of a decent muscle building alternative.
Make up a half batch of the cheesecake top, adding a scoop or two of chocolate protein powder at stage 5. Pour this into a baking tray with individual holes in it, filling each halfway. You could always make one massive one if you were that way inclined.
Stick it in the fridge until set.
Bring it out and put a teaspoon or so of all natural peanut butter in the middle of each one.
Make up another batch of the chocolate mousse and pour on top. Put it back in the fridge again until it is all set.
I swear- these are really really tasty and a definite alternative to the real thing. To be honest, I think I may even prefer them.
This is the Reese’s cups halfway through-
And just in case anyone was wondering, this is what Quark looks like-
Proper peanut butter is a must for all of these recipes.
BTW, you can use a layer of nut butter as a base, instead of the slivered almonds. It can get sticky on the pan though…
