Raspberry Ripple Cheesecake

Ingredients

Base:

• Olive oil spray (to grease pan)
• 50g salted butter
• 12 butternut snap cookies** (140g)

Filling:

• 4 scoops EHPlabs OxyWhey Raspberry Ripple protein powder
• 250g light cream cheese
• 340g non-fat greek yoghurt
• 1 tsp lemon zest
• 1 tsp lemon juice
• 1 cup raspberries (optional)

Raspberry Drizzle:

• 1 cup raspberries
• 1 tbsp white chia seeds
• 1-2 stevia drops (optional)

Toppings (optional):

• Fresh raspberries, lemon zest or white chocolate shavings.

Method

1. Line a 20cm springform pan with parchment paper and spray lightly with olive oil spray.
2. To make the base, crush cookies and melt the butter. Add these ingredients to a large bowl then mix until they come together in a sand-like consistency. Add mixture to the base of the pan and press into edges. Flatten mixture with the back of a spoon to ensure an even layer is achieved. Place base into fridge or freezer for 30 minutes or until firm.
3. Meanwhile make the filling by adding the raspberry ripple protein powder, light cream cheese, non fat greek yoghurt, lemon zest, and lemon juice to a large bowl. Whisk until combined and no lumps remain. Fold through 1 cup of raspberries if using.
4. Remove base from fridge and spoon filling on top. Use a spatula to flatten the filling down, then place back in the fridge for 30 minutes.
5. To make the raspberry drizzle combine raspberries, white chia seeds and stevia drops (to sweeten) if using, into a blender or food processor. Blend until smooth and pour into a jug.
6. Remove cheesecake from fridge and carefully pour four lines evenly spaced vertically down the cheesecake. Using a skewer, drag the batter horizontally in four even lines to make a ripple pattern. Place cheesecake back into the fridge for 8 hours or overnight until firm. Top with suggested optional toppings if desired.

**Any crunchy oat or ginger cookies can be used for this recipe. We used a sugar free version.