Ch-eat-ing smart!

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I’m fighting a never-ending war. I want to be fit, healthy and look great… my interpretation of great anyway as this notion is completely subjective (or it should be). But I love food and my eyes are definitely bigger than my stomach.

One of the most important things I have to keep reminding myself on my fitness journey is that one meal or one day will not make or break the process. Sometimes we have setbacks and that’s ok. That’s just life!

Although there are a lot of articles that go back and fourth on the pros and cons, I personally find that cheat days or meals actually keep me more focused and motivated. It’s easy to keep going during the week when you know that on that day, you can have a big slice/plate/glass of ‘INSERT NAME OF YOUR GREATEST WEAKNESS’ (mine is baked goods)

Now the purpose of a cheat day or meal is to go balls out, and apart from being great, it can actually help you lose weight. And it can be good for your mental health too.

But sometimes, I can’t help but try and find ways to keep things a little bit healthier than they ought to be, especially on special days like today, because I’m naturally a worrier (I have my anxiety to thank for that).

It’s Mothers Day. I love cheesecake. My mum loves cheesecake. So I looked at ways I could make it a little healthier and make myself feel a little better about indulging. To that end, this Chocolate Truffle Cheesecake was born. I used bits from other recipes, experimented with some ideas and I’m really happy with how it turned out.

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Base:

300g Digestives Light

50g Butter

2 tbsp. Coconut oil

2 tbs. Honey

Topping:

250g Quark

200ml extra thick double cream

200g Dark Chocolate

2 tsp. Vanilla extract

3 tbsp. honey (or more if desired)

 

Method:

The base is made with digestives light, butter, coconut oil and honey. Crush, melt, mix, spread out in the tin, refrigerate, done!

The topping was made by whipping quark, vanilla essence and extra thick double cream (because I’m lazy and the extra thick cream is already well, thick thus requiring less whipping). By using quark instead of other cream cheeses, you’re increasing the protein and cutting down on the fat. Winning!

Then melt any good dark chocolate (I used a 72% cocoa one) and a little more honey and when cooled, combine with the quark and cream until well mixed and smooth. I didn’t use too much honey as I was going for that rich slightly bitter truffle flavour but you can use more depending on your tastes.

Add to the base and set in the fridge for 4-6hours (but preferably over night).

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When you’re ready to serve it, garnish with some fruit if you’d like or leave it plain. I’d recommend taking it out of the fridge about 10minutes before hand… it just makes it a little easier to slice.

And that’s it. Done! Not a complicated recipe at all but I hope you enjoy it as much as we will 😃

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6 comments

  1. keepsmeoutofmischief · March 6, 2016

    I haven’t used quark for years, in fact, I’d forgotten it even existed! This looks like a great way to use it.

    Liked by 1 person

  2. Jhuls · March 7, 2016

    I am having the same battle. 😀 This looks fabulous.

    Like

  3. Pingback: Meet ‘New Bloggers’ #48 | thenotsocreativecook
    • treatsandcheats · March 7, 2016

      Wow, I feel honoured to be included in this post and in such great company. Thank you for the kind comments and the support!

      Like

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