Classic Cheesecake with Nourish Protein Shake. Perfect for dessert!

What you'll need:

  • Base

  • 1/2 cup almond flour

  • 1/4 cup coconut flour

  • 2 heaping tbsp coconut oil

  • Sweetener 1 tbsp

  • Water 1 splash only if necessary

  • Filling 

  • Eggs 2

  • Low fat cream cheese 4 heaping tbsp

  • SYSTEM LS protein vanilla 1/4 cup

  • 1/2 lemon juice

  • 1/2 lemon zest

  • Liquid sweetener to taste

  • Almond milk 1/3 cup

  • Liquid sweetener to taste

  • Unflavored jelly 1/2 envelope

  • Topping

  • Blueberries 1 cup

  • Stevia 1 tsp

  • Water 1 splash

  • 1/2 lemon zest


  • 1. For the base, put the flours in a bowl and add the melted coconut oil and sweetener, mix by hand until it forms a sandy mass (if necessary add a splash of water).

  • 2. Cover the entire mold (removable) previously sprinkled with fritolin, and with your hand flatten the dough well, also forming the edges. I used a mold of 18 cm approx. Leave it in the refrigerator.

  • 3. To make the filling we put all the ingredients in the blender, except the milk and the jelly that we are going to add later. 

  • 4. Blend well for a few minutes, then stop the blender and add the milk to a cup; microwave 1 minute, add jelly and stir vigorously with a fork to break up the jelly. Dump this into the blender and blend again for a few minutes.

  • 5. Pour the filling into the base and bake for 40 minutes. Let cool with the oven door ajar.

  • 6. For the cranberry sauce we put the same in a small pan. 

  • 7. Cook over low heat, add a splash of water, stevia and lemon zest. Stir at all times and with a fork crush some blueberries to release their juice. When it reduces a little and begins to thicken, turn off the heat and pour the sauce over the cheesecake. 

  • 8. With a spoon spread over the entire surface, a rain of lemon zest on top and put in the refrigerator for 2 hours. Cut and enjoy!