Mouth watering Cheese Cake

Ingredients:

• 300 grams low-fat ricotta
• 150 grams non-fat thick plain yoghurt
• 30 grams LA Whey protein powder
• 165 grams (125 ml) 100% pure maple syrup
• 20 grams freeze-dried mango, pulverised in a food processor
• 2 teaspoons pure vanilla bean paste or extract
• 1 egg yolk
• 4 egg whites

Directions:

1. Preheat the oven to 165/325.
2. Line the base and sides of a 20cm (8 inch) springform tin with silicon baking paper.
3. Make a foil collar for the base to seal the springform pan. Make sure the collar comes up the sides of the pan.
4. You will need a larger pan to place the springform pan into and some boiling water. We are baking the cheesecake in a bain marie.
5. In a large bowl, whisk together the ricotta, yoghurt, protein powder, maple syrup, pulverised mango, vanilla, and egg yolk. Beat until the mixture is smooth and creamy. Taste to see if it is sweet enough for you.
6. In a separate bowl, whisk the egg whites until stiff peaks (but not dry). Gently fold into the ricotta mixture until no streaks remain. Be gentle so you don’t deflate the air from the mixture.
7. Pour the cheesecake mixture into the Pan
8. Place the pan inside the larger pan and pour in the boiling water until it comes up about half-way up the sides of the springform pan. It’s important that the foil collar provides a good moisture seal.
9. Carefully place in the oven and bake for about 60 minutes until the top is golden and the cheesecake is set. It may crack a little but that is fine. Switch off the oven and leave the cheesecake in the oven, with the door slightly ajar, for a further 20 – 30 minutes. Remove the springform pan from the outer pan and place on a wire rack to cool completely at room temperature.
10. You can then gently remove the cheesecake from the pan and place in the refrigerator.
11. Serve the cheesecake with fruit, chocolate, anything you like that fits with your dietary requirements.

Nutrition: Per Serving

Protein: 18g

Calories: 330kcal

Carbohydrates: 20g