Velvety Mini Basque Cheesecake

Ingredients: (Makes 1)

Light Soft Cheese 130g or 4.5oz
Protein Yogurt 100g or 3.5oz, vanilla
Egg 1
Corn Flour 2 tsp
Vanilla Extract 1 tsp
Canderal Sweetener 5 tbsp

Instructions:

Start by whisking the light cream cheese in a bowl until it becomes smooth and
loses its firm texture.

Add the zero-calorie sweetener, corn flour, and vanilla extract to the cream
cheese. Mix everything until well incorporated and smooth.

Gently fold in the vanilla yogurt into the mixture, ensuring it’s just combined to
maintain a light consistency.

Crack one egg into the mixture. Stir it in gently until the mixture is free of clumps
and has a uniform consistency.

Line a mini ramekin with baking paper. Pour the cheesecake mixture into the
ramekin.

Preheat the oven to 220°C (428°F). Place the ramekin on the top rack and bake for
18-25 minutes. Look for a slightly jiggly center and a beautifully browned top.

After baking, allow the cheesecake to cool at room temperature. Then, refrigerate
it for 1-3 hours for the best texture. If in a hurry, you can freeze it for 30 minutes.

Nutrition Facts: