From Steph to Chef!: de-constructed cheesecake

Sunday, 13 July 2014

de-constructed cheesecake

Phew! 2 purely twins workouts and cleaning of the house ( having friends over) down and I am finally here to talk to you guys about my favourite subject! Food!
I am still in a day-dreamy haze over my breakfast, because it was simply. that. good.
I call it the deconstructed cheesecake:

However all you can see is the nutty granola on top :)
Underneath is a silky smooth and soft vanilla cheesecakey ice cream (can be easily vegan)
It's super healthy, (taste can be very deceiving) full of fibre and chock full of protein to keep you full until next week!
De-constructed breakfast cheesecake:
Ingredients:
For the cheesecake ice cream:
1 chopped, frozen banana
1 scoop vanilla protein powder
3 large spoons of greek yoghurt (simply omit this if you are vegan- to get the cheesecakey taste add in 1 tablespoon nutritional yeast)

For the nutty granola topping: (which would usually be the base:)
3/4 cup muesli
1 teaspoon chia seeds
1 large tablespoon of nut butter (today I chose peanut butter)
1/3 cup milk of choice (I used oat milk)
I also added in a bit of chopped dried fig (optional)

Method:
1. Preheat oven to 180 degrees celsius (350 F) and line a tray with baking paper
2. Place the nut buttere and milk in a small bowl and microwave for 30 seconds, (more or less depending on strength of microwave) until it's melted and you can mix together:

3. Rub into muesli and chia seeds until combined, then place on tray to bake for 15 minutes:

4. Meanwhile make the cheesecake ice cream by placing all of the ingredients in a large food processor and whazzing until smooth and soft-servey (you may need to stop a few times to scrape down the sides)

5. Pour into bowl/mug/jar and place in freezer until required:

6. Once the granola is ready and golden brown,

remove from oven and place on another plate to cool for 5 mins (It's so hard to wait- but you do have a bit of this leftover... no wasting going on here!)