Protein Vanilla Cheesecake
Directions
- 1Add crushed sugar free biscuits to a bowl.
- 2Add crushed sugar free biscuits to a bowl.
- 3Add crushed sugar free biscuits to a bowl.
- 4Pour 75-100ml of sugar free syrup into the bowl with the biscuits.
- 5Pour 75-100ml of sugar free syrup into the bowl with the biscuits.
- 6Pour 75-100ml of sugar free syrup into the bowl with the biscuits.
- 7Mix until well combined, adding more syrup if needed.
- 8Mix until well combined, adding more syrup if needed.
- 9Mix until well combined, adding more syrup if needed.
- 10Transfer the mixture to a lined 7-inch springform pan.
- 11Transfer the mixture to a lined 7-inch springform pan.
- 12Transfer the mixture to a lined 7-inch springform pan.
- 13Push the crust down firmly using the bottom of a glass.
- 14Push the crust down firmly using the bottom of a glass.
- 15Push the crust down firmly using the bottom of a glass.
- 16Bake the crust at 180C for 5-10 minutes.
- 17Bake the crust at 180C for 5-10 minutes.
- 18Bake the crust at 180C for 5-10 minutes.
- 19Take out the crust and lower the oven temperature to 160C.
- 20Take out the crust and lower the oven temperature to 160C.
- 21Take out the crust and lower the oven temperature to 160C.
- 22In a mixing bowl, add 200g of light cream cheese.
- 23In a mixing bowl, add 200g of light cream cheese.
- 24In a mixing bowl, add 200g of light cream cheese.
- 25Add Ocal Sweetener to taste (40g used).
- 26Add Ocal Sweetener to taste (40g used).
- 27Add Ocal Sweetener to taste (40g used).
- 28Add 2 whole eggs (100g) to the mixture.
- 29Add 2 whole eggs (100g) to the mixture.
- 30Add 2 whole eggs (100g) to the mixture.
- 31Add 300g of fat free Greek yogurt, ensuring it's thick.
- 32Add 300g of fat free Greek yogurt, ensuring it's thick.
- 33Add 300g of fat free Greek yogurt, ensuring it's thick.
- 34Pour in 75g of egg whites (or whites of 2 eggs).
- 35Pour in 75g of egg whites (or whites of 2 eggs).
- 36Pour in 75g of egg whites (or whites of 2 eggs).
- 37Add 15g of protein powder.
- 38Add 15g of protein powder.
- 39Add 15g of protein powder.
- 40Add 1 tsp of vanilla essence (or flavouring drops).
- 41Add 1 tsp of vanilla essence (or flavouring drops).
- 42Add 1 tsp of vanilla essence (or flavouring drops).
- 43Mix all ingredients until smooth.
- 44Mix all ingredients until smooth.
- 45Mix all ingredients until smooth.
- 46Pour the smooth mixture over the baked crust in the springform pan.
- 47Pour the smooth mixture over the baked crust in the springform pan.
- 48Pour the smooth mixture over the baked crust in the springform pan.
- 49Bake at 160C for 40-50 minutes.
- 50Bake at 160C for 40-50 minutes.
- 51Bake at 160C for 40-50 minutes.
- 52Let the cheesecake cool at room temperature, then refrigerate for at least 1 hour.
- 53Let the cheesecake cool at room temperature, then refrigerate for at least 1 hour.
- 54Let the cheesecake cool at room temperature, then refrigerate for at least 1 hour.
Ingredients
- 15 Sugar free biscuits (Crushed)
- 15 Sugar free biscuits (Crushed)
- 15 Sugar free biscuits (Crushed)
- 75 ml Sugar free syrup
- 75 ml Sugar free syrup
- 75 ml Sugar free syrup
- 200 g Light cream cheese
- 200 g Light cream cheese
- 200 g Light cream cheese
- 40 g Ocal Sweetener
- 40 g Ocal Sweetener
- 40 g Ocal Sweetener
- 2 Whole eggs
- 2 Whole eggs
- 2 Whole eggs
- 300 g Fat free Greek yogurt
- 300 g Fat free Greek yogurt
- 300 g Fat free Greek yogurt
- 75 g Egg whites
- 75 g Egg whites
- 75 g Egg whites
- 15 g Protein powder
- 15 g Protein powder
- 15 g Protein powder
- 1 tsp Vanilla essence
- 1 tsp Vanilla essence
- 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