Biscoff Protein Cheesecake

Name: Biscoff Protein Cheesecake
Prep time: 10 min
Cook time: 1 h 45 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 100g oats; 40g biscoff spread; 40ml sugar free syrup; 500g skyr; 200g light cream cheese; 40ml sugar free syrup; 1 egg; 1 tsp baking powder; 1 tbsp cornstarch; 60g biscoff spread; 4 biscoff biscuit

5 steps

Prep:10minCook:1h 45min

A prep-able high protein baked cheesecake for the week ahead. Finished with the iconic Lotus Biscoff flavourings.

Updated at: Fri, 24 Nov 2023 13:57:07 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories246.6 kcal (12%)

Total Fat11.3 g (16%)

Carbs25.9 g (10%)

Sugars10.6 g (12%)

Protein10.7 g (21%)

Sodium244.2 mg (12%)

Fiber1.4 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

Instructions

Step 1

Blend the oats into fine flour and add the sugar-free syrup and biscoff spread. Press it into a lightly greased cake pan. Preheat the oven to 160c fan and refrigerate the base while you make the center.

Step 2

Mix together the skyr, cream cheese, syrup, egg, cornstarch and baking powder. Pour over the base.

Step 3

Create a water bath in the oven by pouring the water into a tray and place a wire rack on top (if your cake pan has gaps and is detachable so water doesn't seep through!). Place your cheesecake onto the wire rack and bake for 40 minutes then a further 60 minutes at 100c.

Step 4

Allow to cool completely before taking out of the pan. For the topping melt the remaining biscoff spread and spread evenly over the top of the cooled cheesecake. Crush the 4 biscoff biscuits and sprinkle evenly over the top.

Step 5

Cut the cheesecake into 8 slices and store for the week ahead.