Prep time: 25 minutes
Cooking time: 1 1/2 hours + 2 1/2 hours setting time
Energy per serve 2980kJ
280g digestive biscuits
250g light cream cheese
1 cup low fat Greek yoghurt
1 scoop (30g) True WPI90 French Vanilla
½ cup caster sugar
2 Tbsp plain flour
1 Tbsp lemon rind
2 Tbsp lemon juice
1 cup of Greek yoghurt
1 lemon, candied
Line a medium springform cake tin with baking paper.
Using a food processor, blend the digestive biscuits until resembling a smooth crumb. Add the butter to the food processor and blend until the mixture appears smooth and begins to form a dough-like ball.
Add the contents of the food processor into the cake tin and flatten the mixture to approximately 1cm on the base of the tin and around the sides of the tin.
Place the cake tin in the freezer for 15 minutes to chill. Preheat the oven to 160 degrees Celsius.
While the base of the cake is being chilled, rinse the food processor and then add the cream cheese, yoghurt, protein powder and sugar to the processor. Blend until well combined.
Once well combined, add the eggs, flour, lemon rind and lemon juice and blend until smooth.
Remove the base from the freezer and pour the wet mixture into the lined cake tin.
Place the cake in the oven and cook for 1 and ½ hours with foil over it to minimise the top of the cake browning.
Remove the cake from the oven and leave it to rest for 30 minutes at room temperature. Then place the cake in the fridge for 2 and ½ hours to set.
Serve with 1 cup of Greek yoghurt, candied lemon slices and candied lemon syrup.
Cut the cake into 6 slices to serve.