<insert long winded childhood foodie love / infatuation / crush / salivating food-porn story here>.
How else can you make whey protein cheesecake under six bucks?
Ingredients & Pricing
- 250g ALDI Lyttos® Natural greek yoghurt. ($3.50 for 1kg tub) or 250g of Brooklea® fat free yoghurt ($2.80 for 1kg tub for a lesser fat content). $1.40 used up.
- 1x whole egg. (one 12x 600g carton of egg = $2.00 – $2.50). 18 cents used up.
- 1x Whole tub / 250g ALDI lite cream cheese. ($2.20-$2.40 per small tub). $2.20 used up.
- 50/50 casein + WPC 15g each = 30g total / 1 whole scoop. the most dominant flavoured you use will be the flavour you’ll end up with ($30-$32 per kg). $1 used up.
- (optional) 3 tsp psyllium husk for extra fibre content. ($6 per 250g bag). 8 Cents used up.
- Two levelled teaspoon of 100% Monk fruit powder or a Stevia (be sure to cycle this one vs Monk Fruit overtime) / Sucralose-based sweetener of your choice. Amount will obviously vary especially if there’s errythol used. (pricing varies, let’s just use 15 cents used up as gross approximation each serve). Say $12 per satchel or container for gross approximation sake.
Tallying up the price – it takes $57AUD as “Recipe Initial Investment”. And it takes $5 to make each cake. You could make up to eleven (11) glorious cheese cakes. You know exactly what goes within it. If you earn a very comfortable $75,000 Australian FIAT dollars (aka worthless currency) per annum (excluding tax) – you should be able to comfortably make this two every week. EVERY WEEK of the year.
What’s $520 Dollars ($5 times 2 = $10 per week; $10 times 52 weeks per year = $520) per year means to you?
Preheat your oven to 150 degree Celcius.
Many advocates on warming the cream cheese. Either leaving it on counter for several hours (on summer heat) or gently microwaving it (on defrosting mode) for a minute or two. Understandably this creates a more moist result. In my opinion and experience however this is not “necessary”. What’s important is that for as long as you blend it nicely and evenly in the next step below.
Go combine all ingredients together. Get your electric mixer out and blend. I recommend to actually “hand-mix” slowly first for a few seconds or until all things are clumped neatly together and then turning on the power. Otherwise, many bits will go all over the place too soon.
Blend for about a full minute or two. Remember we’re not actually making protein fluff here (that is; blending for up to 5 minutes straight). Full on thickened up sludge is not what we’re looking for. Some runniness is necessary.
Prepare yourself a 6 inch or less (for a taller but a smaller diameter cake) baking pan. Lightly spray with a non-stick spray (I’m using a non-gmo Canola). I’m using baking circular pan with a removeable bottom so once the cake “sets” in after the fridge-store overnight, I can just “push” from the bottom and finger crossed everything still sets in place.
Then, it’s time to bake. Bake for 30 minutes at preheated 150 degrees celsius. After this 30 minutes have passed – touch the surface. If it wobbles slightly then turn down the heat to 60 degrees celsius and bake for another 30 minutes.
Fridge it at least overnight. It should be somewhat firm yet still prove a little bit of softness when you cut it through. If it is still somewhat wobbly, try to put in the freezer for a few hours then transfer to the fridge for another few extra hours before eating. If you fridge’d these during the day, perhaps check it every six hours or so.
Whey Cheesecake Macros
The entire cake comprises of 1,210 calories, 32g of carbs, 96g of fats, 57g of protein. If split into four (4) serves you will get 302 calories, 8 grams of carbs, 14g of protein, and 24g of fats.
This is assuming you are using a full fat natural greek yoghurt version AND using regular ALDI® cream spread cheese. If using a ALDI Brooklea® Fat free version of yoghurt you will get (per serve) 247 calories, same 8g of carbs, 15g of protein and 18g of fats.