Vanilla Lemon Cheesecake

Filling:

• 250g light cream cheese
• 175g greek yoghurt
• 1 scoop vanilla protein powder
• 3/4 cup boiling water mixed with 2 tsp gelatine
• 2 tbsp. granulated sweetener
• 1/2 tsp vanilla extract
• juice of 1/2 lemon

Base ingredients:

• 200g biscuits ( I use a sugar free sweet biscuit)
• 60g butter, melted
• 1/2 scoop vanilla protein powder
• 1 tsp lemon rind

Base Method:

1. Preheat the oven to 180 degrees celcius.
2. Line a cake tin with baking paper or grease well, a springform cake tin is the easiest for removal.
3. Blend together biscuits until they resemble a fine crumb.
4. Add in remaining base ingredients and blend until they come together.
5. Press firmly into the baking tin.
6. Bake for 15 minutes or until golden.
7. Allow to cool completely before making the filling.

Filling Method:

1. Beat together with the yoghurt, lemon juice cream cheese, protein powder and sweetener.
2. Pour in the gelatine water slowly, beating in between.
3. Stir in the lemon juice and vanilla extract.
4. Pour onto the base and set in the refrigerator for 5-6 hours or overnight.