Vanilla Bean Cheesecake
Ingredients
180g plain Greek yogurt
50g light cream cheese, softened
1 egg
1 serving ProDough Vanilla Bean Protein
Powder
2 tsp maple syrup
For Serving
Fresh Raspberries
Instructions
1. Preheat oven to 325F
2. Add the Greek yogurt, cream cheese,
egg, protein powder, and maple syrup
to a blender. Blend until completely
smooth.
3. Divide the mixture evenly between 2
oven safe ramekins.
4. Bake for 25-30 minutes, or until the
edges are set and the center has a
slight jiggle.
5. Let cool completely, then refrigerate for
at least 2 hours (overnight is even
better).
6. Top with fresh raspberries just before
serving and enjoy!