I’ve been consuming Huel for two years now, without complaint.
My mother, 85 and a vegetarian, has just discovered Tesco New York cheesecake and is addicted to it! I am keen to reduce her muscle wastage as her normal diet is low in protein and she is rather rigid/inflexible in her dietary habits.
Before I start experimenting and potentially making some mistakes I just wondered if there was anyone out there who had make a successful New York cheese cake using Huel?
Hopefully, Steve.
New York Cheesecakes are delicious, but they are also baked - so I would think a lot of the good stuff you could add to it may be lost in the baking process. For sure you can make high protein low fat cream cheese yourself at home to use in a cheesecake, but if it’s a baked one rather than a cold set – then I’m not sure what benefit you would get from say adding some complete protein to the mixture.
I can’t see how you could make ny cheesecake with Huel. I’ve made one with Tofu once which was delicious. Tofu is better than cream cheese imo
Had a bit of a deeper look into this and it appears that using home-made Greek yogurt cream cheese requires about half the baking time than using standard cream cheese. Using the water bath baking method, the filling of the cake won’t go higher than boiling in the oven, so this combined with the reduced baking time may help reduce damage to the protein and nutrients. There are plenty of recipes online for making your own Greek yogurt cream cheese (it’s as easy as making your own oat milk) and most seem to recommend using the 2% fat instead of fat free for improved cheese texture - which makes sense – I’ve had Fage 0% and 2% before and the 2% one is very reminiscent of the taste/texture of cheesecake filling already, whereas the 0% is less creamy and tastes like standard natural Greek yogurt.
Hi Phil, thanks for your thoughtful reply. Having only consumed the “Hot & Savoury” product line previously I had assumed that the ingredients were reasonably heat tolerant, consequently thought that this property would extend to the “Complete Protein” range too. So greatly appreciated you pointing out this difference! before I wasted my time destroying all the goodness!
I think your suggestions have seeded my cheese cake journey!
Much appreciated.
Thanks for putting this on my radar.
Hi – the real difference with the H&S is that you are applying a heat source to it that rapidly cools and the energy isn’t sustained unlike being in an oven, so will not do any significant damage to the nutrients. Good luck with the experiments!
