Citrus Cheesecake

C. Knight / krider

This is a recipe I’ve previously posted on a tumblr blog but thought I’d add here for completeness as I will post all new recipes here.

I came up with this recipe when we had friends coming round for a meal. Despite it being far healthier than many cheesecakes, everyone devoured it 🙂 An added bonus for me is the baked texture and that it feels dense like a “proper” cheesecake. It is also very filling from the protein content.

Let me know of any adaptations or improvements 🙂


Citrus Cheesecake
Prep time
Cook time
Total time
Clean (lean) eating version of a cheesecake.
Serves: 10
  • 85g almond butter
  • 100g ground almonds (almond flour)
  • 2 tbsp agave syrup
  • Juice and zest of one lemon, plus 4 tbsp lemon juice
  • Juice and zest of one lime, plus 1 tbsp lime juice
  • 500g quark
  • 340g Total Greek Yoghurt 0% (sure other versions would be fine)
  • Two medium eggs
  • Two egg whites
  • 100g (3 scoops) of Creamy Vanilla Casein (I use Optimum Nutrition 100% Gold Standard)
  1. Mix all base ingredients together until they form a kind of dough.
  2. Flatten into the base of a springform tin or pie/flan dish with removable side. Mine was 9 inch diameter.
  3. For the cheesecake part, mix all the other ingredients together, stir, pour on top of the base and bake in an oven at 160°C for 30 to 40 minutes.
When it comes out it should be wobbly still. It will continue to set as it cools. If it is overcooked then all the lovely creaminess is lost and it goes a bit rubbery (not nice). If in doubt take it out at 30 minutes.

Serve with the zest of another lime for added wow factor!
Nutrition Information
Serving size: 10 Calories: 250 Fat: 12g Carbohydrates: 11g Fiber: 3g Protein: 24g

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