Ingredients
Prep time: 15 minutes
Baking time: 60-80 minutes
Setting time: 4 hours
For the base
100g vegan butter
1 1/2 cups wholemeal flour
1/2 cup coconut sugar
For the cheesecake filling
500g cream cheese
1 1/2 cups caster sugar
1 cup natural Greek yoghurt
1 TP scoop WPI 90 French Vanilla Protein Powder
3 eggs
1 tsp lemon zest
2 tsp lemon juice
1 tsp vanilla extract
2 cups raspberries, fresh or frozen (thawed)
Method
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Preheat oven to 160/140 degrees Celsius (gas/fan-forced) and line a 20cm cake pan
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To make the base, place the butter, flour, and sugar into a food processor and whizz until fine crumb forms. Pat this 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, protein powder, eggs, vanilla extract, lemon zest, and lemon juice 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 60-80 minutes, the cheesecake should be firm to the touch and wobble in the middle. 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 sit for at least 4 hours before slicing
