Passion Fruit Protein Cheesecake

³ Description

Cheesecake has always been my favorite dessert and after a lot of experimentation I finally came up with a healthy macro friendly recipe that actually tastes as good as the real thing. Sugar free, gluten free and low fat of course!

² Ingredients

•  3 serving (serving = 1/3 cup) Arrowhead Mills Organic Oat Flour
•  1.7 serving (serving = 2 tbsp) Whole Foods Market Natural Peanut Butter
•  30 g Honey
•  1 large Egg
•  1 large Egg White
•  1 serving (serving = 1 scoop) SciVation Vanilla Whey Protein
•  3 serving (serving = 2 tbsp) Philadelphia Fat Free Cream Cheese
•  0.16 serving (serving = 1 serving) Chobani 0% Plain Greek Yogurt
•  1 fruit Passion Fruit
•  2 serving (serving = 1 tbsp) Trader Joe's Chia Seeds
•  1 wedge yields Lemon Juice
•  2 serving (serving = 1 tsp) Great Value Altern No Calorie Sweetener

q Directions

For the crust:
90g oat flour
65g natural peanut butter
30g honey

For the filling:
1 egg
1 egg white
1 scoop of vanilla whey protein
150g fat free cream cheese
25g plain greek yogurt
Sweetener

For the topping:
1 passion fruit
2 tsp chia seeds (optional)
Lemon juice
Sweetener

Mix the crust ingredients until throroughly combined and press into the bottom and sides of a oil sprayed pan. Bake at 160°C for 10 min and let cool.
Beat the cream cheese until fluffy (it should be at room temperature), add the eggs and the greek yogurt. When everything is mixed add the protein powder, slowly so you don't have lumps.
Pour the filling over the crust and bake for another 45min at 160°C or til it gets firm enough. Let cool completely and put it in the fridge for at least one hour.
Make the topping by microwaving the pulp of a passion fruit for around 30 seconds and then add lemon juice, sweetener and 2 tsp of chia seeds if you want a thick sauce. Let sit for 15 min til the chia seeds soak up the moisture.
Carefully remove the cheesecake out of the pan, spoon the topping over it, cut and devour ;)

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