Here is our incredible recipe for a delicious Rhubarb & Custard Protein Cheesecake that's the perfect way to combat those sweet cravings.
1 cup rolled oats
1 scoop Go Nutrition Rhubarb & Custard protein powder
2 tbsp coconut flour
2 tbsp coconut oil
2 tbsp Sweet Freedom (or agave syrup or honey)
Preheat the oven to 190 degrees C and grease a loose-bottomed 21cm cake tin - both the base and around the sides. Melt the coconut oil and Sweet Freedom in a small pan on a low heat, then pour into a bowl with the coconut flour, oats and protein powder. Mix well until combined and slightly sticky. Press this into the cake tin, spreading out evenly, and bake for 8-10 minutes until going slightly golden.
3 large sticks rhubarb
4 tbsp natural sweetener (stevia or xylitol)
1 small carton silken tofu
100g 0% Greek yogurt
1 tsp vanilla extract
1 tbsp cornflour
Cut the rhubarb into small chunks and add to a pan with 2 tbsp of the sweetener and a dash of water. Simmer for about 10 minutes until softened. Leave to cool slightly, then pour into a sieve to get rid of excess liquid. Put the tofu, yogurt, protein powder, eggs, vanilla and cornflour into a blender and whizz until thick and smooth.
When your base is ready, remove from the oven and pour in half of the tofu mixture. Spoon the rhubarb chunks evenly around the whole cheesecake, then pour in the remaining mixture. Return to the oven for about 45 minutes (covering with tin foil halfway through) until the cheesecake feels set. Leave to cool completely in the tin, then either remove or keep in tin and chill in the fridge for a couple of hours.
Ready to serve?
Remove the cheesecake from the tin and slice into 10-12, Enjoy by itself or with extra stewed rhubarb and natural yogurt mixed with vanilla extract.