Raspberry & White Chocolate Cheesecake

Our raspberry & white chocolate cheesecake is a simple, but decadent dessert recipe idea, perfect for when guests come over. The smooth and creamy cheesecake recipe with fresh raspberries and sweet white chocolate is the perfect macro-friendly dessert idea.

INGREDIENTS

150g rich tea biscuits

85g unsalted butter

1/2 tbsp ground ginger

500g light cream cheese

200g greek yogurt 0%

60g Diet Whey raspberry & white chocolate

100g liquid egg whites

150g fresh raspberries

1. Line a 8” round tin with parchment.

2. Add the biscuits to a sandwich bag and bash with a rolling pin until a fine crumb. Add to a bowl with the ground ginger and melted butter and mix to combine.

3. Tip into the tin and press down firmly with the back of a spoon. Place in the fridge while you prepare the filling.

4. Preheat the oven to 160°c/fan 140°c.

5. To a large bowl, add the cream cheese, greek yogurt, protein powder and egg whites and beat until really well combined. Fold through 3/4 of the raspberries, saving a few for decoration. Pour onto the base and smooth over.

6. Bake for 40-45 minutes, until it looks set but the centre has a slight wobble. Turn the oven off and leave the cheesecake to cool completely in the oven with the door a jar.

7. Once fully cooled, transfer to the fridge to set overnight (minimum 6 hours).

8. When ready to serve, melt the white chocolate, drizzle over the top and add the remaining raspberries.

Calories: 281

Fat: 17g

Carbs: 19g

Protein: 13g