Directions
- 1Add crushed sugar free biscuits to a bowl.
- 2Pour 75-100ml of sugar free syrup into the bowl with the biscuits.
- 3Mix until well combined, adding more syrup if needed.
- 4Transfer the mixture to a lined 7-inch springform pan.
- 5Push the crust down firmly using the bottom of a glass.
- 6Bake the crust at 180C for 5-10 minutes.
- 7Take out the crust and lower the oven temperature to 160C.
- 8In a mixing bowl, add 200g of light cream cheese.
- 9Add Ocal Sweetener to taste (40g used).
- 10Add 2 whole eggs (100g) to the mixture.
- 11Add 300g of fat free Greek yogurt, ensuring it's thick.
- 12Pour in 75g of egg whites (or whites of 2 eggs).
- 13Add 15g of protein powder.
- 14Add 1 tsp of vanilla essence (or flavouring drops).
- 15Mix all ingredients until smooth.
- 16Pour the smooth mixture over the baked crust in the springform pan.
- 17Bake at 160C for 40-50 minutes.
- 18Let the cheesecake cool at room temperature, then refrigerate for at least 1 hour.
Ingredients
- 15 Sugar free biscuits (Crushed)
- 75 ml Sugar free syrup
- 200 g Light cream cheese
- 40 g Ocal Sweetener
- 2 Whole eggs
- 300 g Fat free Greek yogurt
- 75 g Egg whites
- 15 g Protein powder
- 1 tsp Vanilla essence
Equipment
Springform panMixing bowlWhisk
Tips
- Add more syrup if needed for the crust.
- Make sure the Greek yogurt is thick.
- Let cool at room temperature, then refrigerate for at least 1 hour before serving.
- 11g Protein per slice
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