Easter Greek Yoghurt Cheesecake

Ingredients

Base

100g digestive biscuits

3 Tbsp unsalted butter, melted

Filling

500g cottage cheese

½ cup greek yoghurt

1.5 Tbsp corn flour

2 tsp vanilla

Zest of 1 lemon

3 eggs

2 scoops vanilla formulite shake

½ cup sugar

Toppings

½ cup greek yoghurt

Berries or make it festive with crushed speckled eggs.

Creamy Vanilla Tub View product

Method

• 1 Preheat the oven to 160°C. Prepare your 8 inch spring form tin by clipping a piece of parchment paper into the base. Grease the sides of the spring form pan.
• 2 To make the base, blitz the biscuits in a food processor to form a fine crumb. Add in the butter and blitz until it resembles a wet sand. Press the crumb mixture into the prepared spring form tin and set aside.
• 3 Make the filling by placing the cottage cheese, yoghurt, eggs, sugar, vanilla and lemon zest. Blitz until smooth. Then add in the corn flour and protein powder and blitz for 10seconds until well combined.
• 4 Pour over the base and then bake for 50-55min. The top should be light brown but not cracked. Crack open the door of the oven and allow the cheesecake to cool down slowly in the oven for at least 1hr. Then place the cheesecake in the fridge to set for at least 1hrs.
• 5 Finish with your toppings of choice and enjoy!