High Protein Prune Cheesecake

Prep Time: 75 minutes

Ingredients

75 g butter or margarine
300 g SUNSWEET prunes
100 g oatmeal
100 g almonds
1.2 kg cream cheese (light)
200 g liquid honey
50 g ‘vanilla flavoured’ protein powder
50 g powdered sugar
3 eggs (medium sized)
1 tbsp chopped pistachios

other:
springform baking tin, Ø 26 cm
baking paper

Instructions

Melt butter or margarine. Mince 150 g of prunes Mix finely with oatmeal and almonds in a universal food processor. Mix with butter or margarine. Line a springform tin (Ø 26 cm) at the bottom with baking paper. Add prune mixture and press to form a flat bottom. In pre-heated oven (top/bottom heat: 180°C / convection: 160°C) bake approx. 10 minutes. Remove and leave to cool.

In the meantime, mix cream cheese, 100 g honey, protein powder and powdered sugar. Stir in eggs one at a time. Put the cream cheese mixture on the cake base and smooth it out. Reduce oven temperature (top/bottom heat: 160°C / convection: 140°C). On the bottom of the oven, place a heat-resistant bowl of hot water. Place the springform in the oven and bake for about 45 minutes. Let cool for about 30 minutes with the oven off. Remove from the oven and leave to cool on a wire rack.

Mix in 150 g of prunes and 100 g of honey. Remove the cake from the tin and place on a platter. Spread prune mixture on the cake, sprinkle with pistachios.

Nutritional Information

Total Servings: 16
Calories per serving: 290