Getting back on track

I am finally getting back on track with my baking after this summer filled with work and fun. I had forgotten how fun baking is and  how more satisfying and delicious it is compared to store bought cakes and cookies. 

I hate Sundays for some strange reason so today I took advantage about my "bad Sunday mood" to do something creative.

Many of you know that I am a huge fan of two types of cakes, mud-cakes (kladdkaka in Swedish) and cheesecakes. 

And today I felt like a cheesecake eating person so cheesecake it was :

A STRAWBERRY WHITE CHOCOLATE PROTEIN CHEESECAKE to be exact !!! 

Here comes the recipe :

Base :1,5 dl almond flour, 1,5 dl shredded coconut, 50g coconut oil, 2 tbsp truvia (granulated stevia sweetner)

Filling : 250g quark, 500g ricotta, 200g cream cheese (I used full fat), 1,5 scoops vanilla white chocolate One Whey protein powder (you can buy this amazing protein powder at www.fitnessguru.com ) , 1/2 tsp pure vanilla, 3 tbsp truvia

Topping: 1 dl sugar free strawberry jam and 200g fresh strawberries

Procedure: 

1. Mix the ingredients for the base in a bowl.  

2. Flatten out in a cake tin. 

3. Bake 8 minutes at 175°C 

4. Mix all the ingredients for the filling and pour over the base.

5. Bake 40 minutes at 175°C.

6. Top with the sugar free jam

7. Cool and refrigerate for at least 4 hours (preferably over night)

8. Top with strawberries before serving