Athlete Ross Edley Shared The Recipe For His Biscoff Protein Cheesecake
Athlete Ross Edgley is recognised for having completed tiring training challenges all over the world, from swimming all the way around the island of Great Britain to pulling a car from the distance of a marathon.
In an interview with Men's Health magazine, the 36-year-old British athlete shared the recipe for his Biscoff protein cheesecake. It is Ross Edgley's favourite recipe and is among the hundreds of recipes shared in his book "The World's Fittest Cookbook". Although cheesecake can be considered a junk food, with the necessary changes, it is great for those who want to have a long workout.
How to make the cheesecake? Write down all the details below and say the instructions.
Preparation time: 40 minutes
Configuration time: 24 hours
Cookie base: 23 Lotus Biscoff cookies, 30 grams of coconut oil
Filling: 4 sheets of gelatin, 500 grams of fat-free quark, 400 grams of Philadelphia Lightest cream cheese (you can use another low-fat cream), 100 grams of granulated white sugar substitute without calories, 45 grams of mild Lotus Biscoff paste, 1 teaspoon of vanilla extract, 100 millilitres of soy milk
To decorate: 15 grams Lotus Biscoff spread gently, 2 crushed Lotus Biscoff cookies
Place the cookies in a sturdy bag and crush with a rolling pin until you get thin crumbs. Melt the coconut oil in the microwave at 7-second intervals. Mix the cookie crumbs with the melted oil until well mixed
Place the cookie crumbs in a 23-centimetre lined and round pan and use your hands to press firmly on the base of the pan. Place for 40 minutes in the refrigerator to stay firm.
Put the galantine leaves in cold water and let stand for 5 minutes
Place the quark, cream cheese, sweetener, Biscoff paste and vanilla extract in a bowl and beat until everything is mixed. Don't let it get too liquid
Heat milk over medium heat to the previous boiling point and remove from the heat. Squeeze the excess water from the gelatin sheets and put it in the hot milk, stirring and mixing until everything is uniform
Pour the milk with gelatin into the previous mixture (point 4) and mix everything immediately
After everything is mixed, pour the product into the cooled form (point 2). Tap with the shape to remove some of the air bubbles present and put it in the refrigerator for at least 24 hours.
