Lemon & Vanilla Cheesecake

As I love me some cheesecake, and it's almost Easter I decided to put together a wee healthy cheesecake recipe. And in my opinion - it makes the perfect after lamb dinner dessert. This macro friendly decadent cheesecake recipe contains no sugar, no biscuit or fatty cheese. What we have here is sweetness from the honey & maple syrup, crunch from the oatcake base & richness from the cake mixture itself. One serving of this healthy lemon and vanilla cheesecake comes in at a mere 147 cals providing 10g protein, 14 carbs and 5g fat. If you're not keen on baking with Whey Protein, it can be replaced with a vanilla pod or extract instead. Enjoy! 

Method -

• Preheat your oven at 150 Degrees Celsius

• In a mixing bowl break & crumble up your oatcakes, to make the base. Mix in 1 tbsp of heated up coconut oil, (melt in the microwave for 1 min) Then mix in your maple syrup.

• Add your base mixture to a baking tin - that is covered in grease proof paper. (I used a 20cm tin here) Pat the mixture down and make the base as even as possible.

• Then bake in the oven for ten mins. Whilst the base is baking prepare your mixture.

• Add all other cake mixture ingredients to a large mixing bowl minus your eggs whites. Mix everything together, then fold in your eggs whites and leave to sit for a few mins.

• Once the cake base is baked remove from the oven and pour your mixture over the base. Pop this back into the oven for 30 mins, once ready. Pop your cake into the freezer to chill for a few hours.

• After your cake is chilled, dress it, however you wish and enjoy!

  (I used a 20 cm 8 inch tin here and I’d say you can get around 10 generous slices from the above measurements)
  
  
  
  

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