If you’ve diligently stuck to a diet and exercise plan since the start of the year, don’t let the COVID-19 lockdown derail your hard work with less-than-ideal comfort foods.

Rather opt for less sinful sweet treats with innovative recipes like this protein cheesecake.


For the base

Almond flour is a popular alternative to wheat flour for baking and cooking among health-conscious individuals as it is gluten-free, low in carbohydrates, high in fibre and a good source of plant-based protein.

For the filling

For the sauce


  1. Pre-heat oven to 180°C.
  2. Lightly grease a spring-form baking tin.
  3. Combine all the base ingredients into a mixing bowl and mix with a spoon until a dough-like consistency is reached.
  4. Press the mixture into the bottom of the prepared pan using a spatula.
  5. Using an electric mixer beat all the cheesecake ingredients together until smooth and creamy.
  6. Pour the mixture on top of the base and place in the centre of the oven and bake for 40 – 45 minutes. The top of the cheesecake should be firm but slightly wobbly in the centre.
  7. Remove from the oven and allow to cool. Once cool, place in the refrigerator for 3 hours.
  8. Place the sauce ingredients into a bowl and microwave for 2 – 3 minutes or until completely defrosted but not hot. Drain if there is too much liquid.
  9. Pour the berries over the cooled and set cheesecake.