Easy Protein Cheesecake

Just a few simple ingredients and you've got a rich and creamy sweet tooth satisfying high protein dessert.

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Step 1

I used Siggi's plain Greek yogurt with 18g of protein, 3.6%M.F. and only 2% sugar.

Step 2

Whisk the Greek yogurt, honey, cornstarch and eggs together for 2 minutes, then pour into a 6" springform pan that has been lined with parchment paper. Cover with foil and bake at 300°F for 30 minutes. Increase temperature to 325°F remove the foil and return to the oven for another 25-30 minutes. The middle will still be a little jiggly and the internal temperature should read 175°F.

Step 3

Cool 20 minutes then remove the springform pan's ring. Place in the fridge for 2 hours to cool and set. Peel away the parchment and, using a wide spatula, lift the cake onto a plate.

Step 4

You can serve it plain with a sprinkle of icing sugar, drizzle with melted Biscoff spread or chocolate syrup.

Step 5

Or try this berry topping. Mix the sliced strawberries, blueberries, sugar and lemon juice in a small saucepan. Bring to a boil over medium heat then reduce to a simmer for 10 minutes. Chill in fridge before topping your cheesecake.

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