Boysenberry New York Style Protein Cheesecake
Makes: 8 slices
- 1/2 cup rolled oats
- 1/2 almonds
- ½ tsp. salt
- 1/4 cup melted Coconut Oil
- 500g low-fat cream cheese
- 350g Greek yogurt
- 3 scoops (96 grams) Scorpion Boysenberry Ice Cream Whey Protein
- 2 large eggs and 1 egg white
- 2 tbsp. lemon juice
- 2 cups seasonal berries
- 1-2 tbsp. Manuka Honey
- Preheat oven to 180C and (the bit I always forget) line the base and sides of an 8” spring-form cake tin with parchment paper.
- First, make the base. Blend together rolled oats, almonds, and salt until it looks like bread crumbs. Add the melted coconut oil and pulse to combine. The mixture should stick together like cookie dough. If the texture is too dry, add a little more melted coconut oil and blend again.
- Press the crust mixture down into the base of your lined cake tin, using the base of a glass to pack it in tightly. Bake on the middle shelf for 20-22 minutes or until golden brown. Once baked, remove and allow to cool while you make the filling.
- Add all filling ingredients to a large mixing bowl, then use an electric stick blender to mix until smooth. Pour the mixture onto the baked crust.
- Bake at 170C for 20-25 minutes, then reduce the temperature to 90C and bake for a further 45- 50 minutes or once an inserted knife or skewer comes out clean. Remove from oven and allow to cool in the tin.
- To make the couli, heat berries for 3-4mins in a large non-stick frying pan on a medium heat. Add water and honey and simmer for a further 8-10 minutes to allow the mixture to reduce, stirring occasionally. Once you reach a thick, syrup-like texture, remove from the heat and pour into a bowl to cool.
- When both the protein cheesecake and coulis have cooled completely, remove the cheesecake from the tin and pour the berry coulis over the top. Eat immediately or cover and refrigerate for up to 5 days.
Approximate Nutrition per Slice