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Recipes
Vanilla Protein Cheesecake
A lighter twist on classic cheesecake - simple, protein-packed and ideal for breakfast, dessert or an occasional snack. Made with light ricotta and boosted with Nuzest Smooth Vanilla Clean Lean Protein, this recipe is an easy way to add protein variety to your day.
Serves: 1 small-medium cheesecake (7-inch) / Prep time: 10 mins/Bake: 30 mins
Ingredients:
- 1 cup light ricotta
- 2 tbsp organic all-purpose flour
- 2 scoops Nuzest Clean Lean Protein (Smooth Vanilla)
- 3 tbsp coconut sugar
- 3 eggs
- Juice and zest of 1 lemon
Method:
- Preheat the oven to 175°C and line a small 7-inch cake pan.
- Add the ricotta, flour, protein powder, coconut sugar, eggs, lemon juice, and lemon zest to a bowl. Mix until smooth and creamy.
- Pour the mixture into the prepared cake pan and smooth the top.
- Bake for 30 minutes, or until lightly golden on top.
- Allow to cool for at least 30 minutes before slicing.
- Serve with preferred toppings, if desired.
Notes
- Store in the fridge in an airtight container.
- Best served chilled or at room temperature.
- Pairs well with yoghurt and fresh berries.
