Makes 12
Calories per serve 206
Protein 10.6g
Carb 19.9g
Fat 11.8g
Ingredients
200g butternut biscuits
40g butter, melted
2 cups low-fat Greek Yoghurt
250g low-fat cream cheese
1/2 cup granulated sweetener
60g True WPI 90 French Vanilla
2 eggs
Zest of 2 lemons, juice of one
1 tsp vanilla essence
Method
-
Pre-heat oven to 180 degrees Celsius and line a small baking tray with greaseproof paper.
-
Place the butternut biscuits and butter into a food processor and blitz until a fine crumb forms. Press into the tin and place into the fridge.
-
Add the yoghurt, cream cheese and sweetener into a large bowl and whisk until smooth then add in the protein powder, eggs, lemon zest, lemon juice and vanilla and whisk again until fully combined.
-
Pour your cheesecake mixture into the tray then place into the oven for 35-40 minutes or until the cheesecake has a slight wobble to it.
-
Turn off the oven and leave the cake inside to cool with the door ajar.
-
Once cooled, place the cheesecake into the fridge for a further 2 hours before slicing into 12 squares. Enjoy!
