This heavenly juicy and fluffy cheesecake without a base has as much protein as a protein shake and delivers a whole 10 g of collagen hydrolysate per piece (8 pieces per cake).
We’ve optimized the recipe for you so that you don’t even have to separate the eggs – the cake is stirred together in minutes and still becomes light and airy!
By using curd, eggs, additional egg white powder and collagen hydrolysate, you can make a delicious “multi-component protein” cake: milk protein, egg protein and collagen protein. With just 144 kcal per piece and 22 g of protein, this cake will keep you full for a long time and also helps to cover your daily collagen requirements.
What is collagen important for?
Over 30% of the protein in the human body consists of collagen, making it the largest proportion of all body proteins. Collagen is an important organic component of the skin and connective tissue of bones, fascia, teeth, organs, cartilage, tendons and ligaments. In order to maintain health, regenerate and build up this tissue, we need a sufficient and regular supply of the proteins and amino acids required for the body’s own collagen synthesis through food.
In young people, collagen is produced in large quantities and damaged structures are quickly replaced. With advancing age, however, these processes become significantly slower and the body’s collagen scaffolding becomes weaker – the skin loses its elasticity, the connective tissue weakens and joint cartilage decomposes.
The recipe can be modified as desired – as lemon or vanilla cheesecake, with different types of fruit, flavours or optionally with a base made from our almond dough. Here you can also find the recipe variation for a chocolate cheesecake --> CLICK
For a 26 cm springform pan, 1.5 times the amount also fits very well, then the cake is slightly higher. This extends the baking time by 10-15 minutes.