Ultramarathoner and adventurer Ross Edgley has traveled the world completing grueling workout challenges like swimming the entire way around the island of Great Britain and pulling a car the distance of a marathon.
In a recent interview with Men’s Health, the 36-year old Brit shared some insight into how he stays fueled to pull off those feats of endurance — revealing the mouthwatering recipe for a Biscoff protein cheesecake.
It’s Edgley’s favorite recipe out of hundreds in his new cookbook — aptly titled The World’s Fittest Cookbook. While many people may associate cheesecake with desserts and junkfood, the truth is that with a little tweaking to the recipe, you can turn cheesecake into a healthier option that has the nutritionals needed to power through — or recover from — a prolonged workout.
Plus, as Edgley says, it’s important for your diet to include food that you actually like. We don’t suspect that will be a problem once you see the recipe below.
Biscoff Cheesecake Recipe
Prep time: 40 minutes
Setting time: 24 hours
Biscuit base: 23 Lotus Biscoff biscuits, 30g coconut oil
Filling: 4 gelatine sheets, 500g fat-free quark, 400g Philadelphia Lightest cream cheese (or other low-fat cream cheese), 100g zero-calorie granulated white sugar replacer, 45g Lotus Biscoff smooth spread, 1 tsp vanilla extract, 100ml soy milk.
15g Lotus Biscoff smooth spread, to drizzle and
2 Lotus Biscoff biscuits, crushed
Place the biscuits in a heavy-duty freezer or sandwich bag and crush with a rolling pin until you have fine crumbs. Melt the coconut oil in the microwave in 7-second intervals until melted. Pour the crushed biscuits and the coconut oil into a bowl and mix together until the crumbs are fully coated in the oil.
Tip the crumbs into a lined 23-cm round springform cake tin. and use your hands to press the crumbs firmly and evenly into the base of the tin. Place in the fridge for 40 minutes to firm up.
To make the filling, place the gelatin sheets in a bowl of cold water and set aside to soak for 5 minutes to soften.
Place the quark, cream cheese, sweetener, Biscoff spread and vanilla extract into a large mixing bowl and whisk until fully combined. (Try to whisk for as little time as possible to ensure the mixture doesn’t become too runny.)
Heat the milk in a small saucepan over a medium heat to just below boiling point then take off the heat. Squeeze the excess cold water from the gelatin sheets and place in the hot milk, stirring the mixture for a few seconds until the gelatin dissolves.
Pour the milk with gelatin straight into the cheesecake mix and whisk together immediately (otherwise the gelatin will go stringy if cooled and left too long before mixing).
Pour the cheesecake mixture onto the chilled biscuit base, gently tap the tin on the work surface a few times to remove any big air bubbles and place in the fridge to set for at least 24 hours. (These cheesecakes take a little longer to set than normal because of the low percentage of fat and sugar in the recipe. Fat and sugar are usually used not iust for flavor but also to help hold the structure of the cheesecake.)
“The reason I put that in there is one — because the nutritionals are amazing,” Edgley says. “But I think more important than that, and we talk about this within the book, it’s just looking at dietary adherence. The best diet in the world on paper is useless if you can’t stick to it in real life.”
This recipe is adapted from The World’s Fittest Cookbook by Ross Edgley.
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