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Healthy & Easy High Protein Biscoff Chesecake

Name: Healthy & Easy High Protein Biscoff Chesecake
Ingredients: 400 g high protein yogurt, fat free, as sold; 100 g egg, whole, raw; 15 g cornstarch, dry; 80 g zero-calorie sweetener (erythritol/stevia/monk fruit); 2.3 g vanilla or cheesecake extract, dry; 150 g cream cheese, light (low fat), as sold; 60 g Biscoff cookie butter spread, as sold; 103 g milk, 1% low fat, as sold; 23 g Lotus Biscoff cookies, as sold

316 kcal17.8 g protein24.5 g carbs16 g fat4 servings

Ingredients (raw weights)

400 g high protein yogurt, fat free, as sold
100 g egg, whole, raw
15 g cornstarch, dry
80 g zero-calorie sweetener (erythritol/stevia/monk fruit)
2.3 g vanilla or cheesecake extract, dry
150 g cream cheese, light (low fat), as sold
60 g Biscoff cookie butter spread, as sold
103 g milk, 1% low fat, as sold
23 g Lotus Biscoff cookies, as sold

Steps

In a blender cup add flavoured low fat yoghurt, 2 eggs, 15g cornflour/cornstarch, 80g zero calorie sweetener, 1 tsp vanilla or cheesecake extract, 150g light cream cheese & blend until smooth & creamy.
Pour the mixture into a lightly greased & lined cake baking dish.
Wrap the outside of the baking dish with aluminium foil.
Place the baking dish into a large tray & fill the tray approximately half way with water (or place the baking dish into the middle of the oven with a tray filled with water at the bottom of the oven)
Bake in the oven at 165C/330F for approximately 45 minutes, once cooked set aside until cool.
While the cheesecake is baking in a bowl add 30g of biscoff spread with 100ml of low fat milk, microwave for 20 - 30 seconds, add another 30g of biscoff spread & continue mixing until thick.
Pour the sauce over the top of the cheesecake evenly, crush 3 mini biscoff biscuits & equally sprinkle them around the edge of the cheesecake. Place in the fridge once more to set, cut into 4 slices & enjoy.

Recipe by @_aussiefitness · original post. Creator states 277 kcal and 82 g protein per serving.

Macros per serving calculated from USDA FoodData Central using raw weights. Serving ≈ 230 g cooked (estimated – replace with your own weighed number). Log by weight: (your portion g ÷ total cooked batch g) × 4 servings.