Lemon Protein Cheesecake

Ingredients: The ingredient amounts are for eight servings.

• Digestive Biscuits 9
• Lemon Juice 120g or 4.2oz
• Lemon Zest 1 lemon
• Light Butter 15g or 0.5oz
• Milk 1 tbsp
• Greek Yoghurt 300g or 10.6oz, 0% fat
• Light Cream Cheese 100g or 3.5oz
• Whey Protein 30g or 1oz, Vanilla
• Sweetener of Choice 30g or 1oz
• Sweetener of Choice 80g or 2.8oz
• Eggs 2 and 1 extra yolk
• Cornflour 8g or 0.25oz
• Water 30g or 1oz
• Light Butter 10g or 0.35oz, optional
• Egg 1
• Lemon Juice 1 tbsp

Instructions:

Mix the crushed digestives, light butter, and milk together. Press firmly into a lined
tin and air fry at 160°C (320°F) for 6 minutes.

Whisk together the Greek yogurt, cream cheese, protein powder, sweetener, egg,
and lemon juice until smooth. Pour over the base.

Cover loosely and air fry at 150°C (300°F) for 25 minutes, until set with a slight
wobble in the centre. Cool completely.

Stir the cornflour into the water to make a smooth slurry. In a small pan, combine
the lemon juice, zest, sweetener, eggs and yolk, and cornflour slurry. Cook over low
heat, stirring constantly, until thick.

Stir in the butter (if using), then strain through a sieve for a smooth finish. Let cool
slightly.

Spread the lemon curd evenly over the cooled cheesecake. Chill for at least 4
hours, then slice and serve.