Creamy Greek Yoghurt Cheesecake

Picture this: a creamy Greek yogurt protein cheesecake, topped with juicy summer strawberries and a hint of vanilla. The perfect treat to indulge in while still sticking to your goals! 

 

400g low fat cream cheese

800g low fat Greek yoghurt

6 eggs

100g coconut sugar

2 scoops My New Tum's Whey Protein

2 tsp. vanilla extract

1/4 tsp. salt

85g cornflour

 

Preheat your oven to 160 degrees. Grease a round cake tin, or use a silicone cake tin. 

Crush the cookies and measure 1 3/4 cups into a bowl to make the crust. Add the melted butter and mix well. Transfer to the cake tin and press firmly to form the base. 

In a mixing bowl, beat the cream cheese until smooth and fluffy. Add greek yoghurt, eggs, coconut sugar, My New Tum's Whey Protein, vanilla extract, salt and stir to combine. Gradually add the cornflour, mixing well to form a smooth texture. 

Transfer to the cake tin and spread evenly over the crust. Pop into the oven for 60-70 mins, or until the edges are set. Once baked, set aside on a wire rack to cool completely in the tin. 

To make the topping, add 280g strawberries to a blender, along with the cornflour and whiz until smooth. Transfer to a small pot and add the coconut sugar. Cook over medium heat for around 15 minutes until the mixture thickens. Remove from the heat and add the chopped strawberries. Set aside to cool completely. 

Once chilled, spread the strawberry mixture over the cheesecake and pop in the fridge to chill until it sets. 

Enjoy!