Healthy High Protein Blueberry Cheesecake

vegetarian ⓘ

4 meals

From a reel by Aussie Fitness — watch the original

Ingredients

• 450g Flavoured Low Fat/Fat Free Yoghurt (YoPro Vanilla)
• 180g Light Cream Cheese (Philadelphia 3% Fat Cream Cheese)
• 30g Honey
• 15g Cornstarch/Cornflour
• 2 Eggs
• 2 Tsp Vanilla or Cheesecake Extract
• 80g Natural Sweetener (Natvia Natural Sweetener)
• 450g Frozen Blueberries
• 1/2 Squeezed Lemon
• 50g Natural Sweetener
• 15g Cornflour/Cornstarch Mixed With 100ml Cold Water
• 15g Cornflour/Cornstarch Mixed With 100ml Cold Water
• 35g White Chocolate Spread / Melted White Chocolate
• 3 Crushed Mini Biscoff Biscuits or 2 Regular Biscuits

Instructions

1. Combine the yoghurt, light cream cheese, honey, cornflour, eggs, and extract in a blender and process until smooth.
2. Transfer the mixture into a greased and lined baking dish.
3. Wrap the exterior of the dish in foil and place it inside a larger tray filled halfway with hot water to create a water bath.
4. Bake at 165°C (330°F) for approximately 45 minutes until the center has a slight jiggle, then allow it to cool to room temperature.
5. Prepare the topping by heating frozen blueberries in a pan over medium heat until soft and juicy.
6. Add lemon juice and sweetener to the blueberries, then stir in a mixture of cornflour and cold water.
7. Continue stirring the blueberry mixture until it thickens into a sauce, then remove from heat and let cool.
8. Spread the cooled blueberry sauce evenly over the cooled cheesecake.
9. Drizzle white chocolate over the top and swirl it with a toothpick or knife to create a marbled effect.
10. Sprinkle crushed biscuits around the edges of the cheesecake.
11. Refrigerate until the cheesecake is fully set before slicing.