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Lemon & French Vanilla Cheesecake

True Protein Blogger 1 by Emily McNeil | @wellness_by_emily 16 June 2021

If you're going to indulge in something as extravagant as cheesecake, you might as well add protein so your muscles are as happy as your tummy.

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Lemon & French Vanilla Cheesecake

Serves 6

Prep time: 25 minutes

Cooking time: 1 1/2 hours + 2 1/2 hours setting time

Energy per serve 2980kJ

Protein 14.5g

Carbohydrate 72g

Fat 40g

 

Ingredients

 

Base

280g digestive biscuits

125g butter

 

Filling

250g light cream cheese

1 cup low fat Greek yoghurt

1 scoop (30g) True WPI90 French Vanilla

½ cup caster sugar

2 eggs

2 Tbsp plain flour

1 Tbsp lemon rind

2 Tbsp lemon juice

 

To serve

1 cup of Greek yoghurt

1 lemon, candied

 

Method

 

  1. Line a medium springform cake tin with baking paper.

  2. 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.

  3. 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.

  4. Place the cake tin in the freezer for 15 minutes to chill. Preheat the oven to 160 degrees Celsius.

  5. 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.

  6. Once well combined, add the eggs, flour, lemon rind and lemon juice and blend until smooth.

  7. Remove the base from the freezer and pour the wet mixture into the lined cake tin.

  8. 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.

  9. 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.

  10. Serve with 1 cup of Greek yoghurt, candied lemon slices and candied lemon syrup.

  11. Cut the cake into 6 slices to serve.

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IMPORTANT INFORMATION: all content provided here is of a general nature only and is not a substitute for individualised professional medical advice, diagnosis or treatment and reliance should not be placed on it. For personalised medical or nutrition advice, please make an appointment with your doctor, dietitian or qualified health care professional.