Blueberry Protein Cheesecake with Oat-Pecan Crust

Instructions

1. Step 1

   Heat the oven to 180°C. Grease a 26 cm springform pan, line its base with parchment paper, and grease the paper.

   Cookware: oven, parchment paper, springform pan

2. Step 2

   Pulse the oats and pecans in a food processor until they resemble a coarse meal.

   Ingredients used: 60.0 gr Pecan, 180.0 gr Rolled Oat

   Cookware: food processor

3. Step 3

   Combine the processed oats and pecans with the lemon zest, 2 tbsp (30 ml) lemon juice, coconut oil, 3 tbsp (45 ml) maple syrup, 1 egg, 1 tsp (5 ml) vanilla extract, cinnamon, and cardamom. Stir until evenly moistened.

   Ingredients used: 60.0 ml Coconut Oil, 1.0 piece Egg, 2.0 gr Ground Cardamom, 2.6 gr Ground Cinnamon, 30.0 ml Lemon Juice, 3.0 gr Lemon Zest, 45.0 ml Maple Syrup, 5.0 ml Vanilla Extract

   Cookware: mixing bowl, rubber spatula

4. Step 4

   Press the crust mixture firmly and evenly over the base and about 3 cm up the sides of the prepared pan.

   Cookware: springform pan

5. Step 5

   Bake the crust until set and lightly browned around the edge.

   Timer: 20 min (fixed)

   Cookware: cooling rack, oven, springform pan

6. Step 6

   Beat the softened cream cheese on low speed until smooth. Add the Greek yogurt, protein powder, 3 eggs, 2 tbsp (30 ml) maple syrup, and 2 tsp (10 ml) vanilla extract, then mix on low speed just until uniform.

   Ingredients used: 200.0 gr Cream Cheese, 3.0 piece Egg, 500.0 gr Greek Yogurt, 30.0 ml Maple Syrup, 10.0 ml Vanilla Extract, 60.0 gr Whey Protein Powder

   Cookware: Electric hand mixer, mixing bowl

7. Step 7

   Fold 100 gr blueberries gently into the filling.

   Ingredients used: 100 gr Blueberry

   Cookware: mixing bowl, rubber spatula

8. Step 8

   Pour the filling into the warm crust and smooth the surface.

   Cookware: rubber spatula, springform pan

9. Step 9

   Bake the cheesecake at 180°C for 15 minutes.

   Timer: 15 min (fixed)

   Cookware: oven, springform pan

10. Step 10

    Loosely shield the exposed crust edge with aluminum foil. Continue baking until the outer filling is set, the center still has a slight wobble, and the center reaches at least 71°C.

    Timer: 25 min (fixed)

    Cookware: aluminum foil, oven, springform pan

11. Step 11

    Place the pan on a cooling rack and let the cheesecake cool in the pan for 60 minutes.

    Timer: 60 min (fixed)

    Cookware: cooling rack, springform pan

12. Step 12

    Cook 220 gr blueberries with the remaining 1 tbsp (15 ml) lemon juice in a small saucepan over medium heat, stirring occasionally, until bubbling and softened. Mash the berries to the desired texture.

    Timer: 8 min (fixed)

    Ingredients used: 220 gr Blueberry, 15.0 ml Lemon Juice

    Cookware: masher, saucepan

13. Step 13

    Remove the saucepan from the heat and stir in the chia seeds. Let the topping cool until thickened.

    Timer: 20 min (fixed)

    Ingredients used: 24.0 gr Chia Seed

    Cookware: rubber spatula, saucepan

14. Step 14

    Cover the cooled cheesecake in its pan and refrigerate it until fully chilled and firm. Refrigerate the blueberry topping separately.

    Timer: 120 min (fixed)

    Cookware: springform pan

15. Step 15

    Release the springform collar, spread the blueberry-chia topping over the cheesecake, and cut into 8 slices.

    Cookware: rubber spatula, springform pan