Healthy Strawberry Cheesecake
A high-protein baked strawberry cheesecake with a light soft cheese and yogurt filling, homemade strawberry jam and a white chocolate and fresh strawberry topping.
Ingredients
- 150g light soft cheese (e.g. Philadelphia Lightest)
- 1 egg
- 1 teaspoon vanilla extract
- 400g 0% fat Greek yogurt
- 15g sweetener
- 40g vanilla protein powder
- 200g strawberries
- 35g sweetener
- 5g cornflour, mixed with 2 tablespoons water
- 1 digestive biscuit, crushed
- 50g white chocolate, melted
- 100g strawberries, sliced
Instructions
- Preheat the oven to 160°C (140°C fan)/gas mark 3. Line the base of a small round cake tin with baking paper and scatter over the crushed digestive biscuit.
- For the base, whisk together the soft cheese, egg, vanilla extract, Greek yogurt, sweetener and vanilla protein powder until smooth, then pour over the biscuit crumbs.
- Bake for 30-35 minutes until just set with a slight wobble in the centre. Allow to cool completely, then refrigerate for at least 4 hours, or ideally overnight.
- For the strawberry jam, gently heat the strawberries and sweetener in a small saucepan until softened and syrupy. Stir in the cornflour mixed with water and simmer for a further 1-2 minutes until thickened. Leave to cool.
- Once the cheesecake is fully chilled and set, spread the strawberry jam over the top.
- Drizzle over the melted white chocolate and finish with the sliced strawberries before serving.