Serves 10
Prep time: 15 minutes
Baking time: 55-65 minutes
Setting time: 4 hours
266 Calories per slice
16.3g Protein
15.2g Carbohydrates
14.2g Fats
Ingredients
Base
150g Arnott’s Marie crackers
6 tbsp lite butter
Filling
500g low-fat cream cheese
500g high protein plain yoghurt
1/2 cup stevia/monk fruit powder
1/3 cup egg whites (or from 2 eggs)
2 scoops True WPI90 French Vanilla
1 2/3 cups frozen raspberries, thawed
Method
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Preheat oven to 160/140 degrees Celsius (gas/fan-forced) and line an 7 inch cake pan.
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To make the base, place the biscuits and butter into a food processor and whizz until a fine crumb forms. Press evenly into the cake pan then place into the fridge.
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For the filling, place the cream cheese and sugar into the bowl of a stand mixer and beat until smooth. Add in the Greek yoghurt, egg whites and protein powder then continue to mix until incorporated.
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Gently fold in the raspberries and pour batter onto the base that has been refrigerating.
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Place the tin into the oven and cook for 55-65 minutes, the cheesecake should be firm to the touch and wobble in the middle.
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Cool the cheesecake in the oven for 2 hours with the door ajar.
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Once the cheesecake has cooled, place into the fridge and allow to set for at least 4 hours before slicing.
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Top with extra raspberries and enjoy!