تشيز كيك صحية بالفرن بدون سكر | غنية بالبروتين، مشبعة، وطعمها خرافي! 🤍🫐 #تشيز_كيك #صحي #وصفات #fyp

🍰 Baked cheesecake without sugar | High in protein and creamy Ingredients Base/Biscuit Layer 2 cups chopped nuts (I used two types of nuts, but you can use any nuts you prefer) 3–4 tablespoons melted butter ½ cup all-almond sweetener with monk fruit 1 scoop vanilla protein powder (optional) Almond flour for dusting the sides of the pan (optional) Filling 650g cream cheese at room temperature (or 500g to taste) 1 cup all-almond sweetener with monk fruit (approximately equivalent to 1 cup sugar) ½–⅔ cup sour cream (or labneh or yogurt) 1 tablespoon vanilla extract 4 large eggs Topping Unsweetened strawberry and blueberry jam (or any unsweetened jam) Method 1. Melt the butter and mix it with the chopped nuts, sweetener, and scoop of protein powder (if using). 2. Spread the mixture evenly in the bottom of the pan and press it down firmly. If desired, you can coat the sides with almond flour. 3. Beat the cream cheese until smooth. 4. Add the sweetener, then the sour cream and vanilla. 5. Add the eggs one at a time, beating lightly. Stop beating once the last egg is incorporated to avoid incorporating too much air into the mixture. 6. Pour the filling over the base. 7. Place the pan in a hot water bath. 8. Bake at 160°C (320°F) for 60–70 minutes, until the edges are set and the center still jiggles slightly when the pan is moved. 9. Let it cool, then spread the unsweetened fruit jam over the top. 10. Refrigerate for at least 5–6 hours, or preferably overnight for best texture. 💡 *Notes* Protein powder is optional. Any type of nuts can be used, or the quantity can be reduced as desired. Cream cheese should be at room temperature for a smooth texture. Do not overbeat the eggs, or the cheesecake will crack. A water bath helps achieve a creamier and smoother cheesecake. *If you liked the recipe, don't forget to support the channel by liking and subscribing, and let me know in the comments if you try it! 🤍🍰*