Ingredients

For the base

100g vegan butter
1 1/2 cups wholemeal flour
1/2 cup coconut sugar

For the cheesecake filling

500g cream cheese
1 1/2 cups caster sugar
1 cup natural Greek yoghurt
1 TP scoop WPI 90 French Vanilla Protein Powder
3 eggs
1 tsp lemon zest
2 tsp lemon juice
1 tsp vanilla extract
2 cups raspberries, fresh or frozen (thawed)

Method

1. Preheat oven to 160/140 degrees Celsius (gas/fan-forced) and line a 20cm cake pan

2. To make the base, place the butter, flour, and sugar into a food processor and whizz until fine crumb forms. Pat this into the cake pan then place into the fridge

3. For the filling, place the cream cheese and sugar into the bowl of a stand mixer and beat until smooth. Add in the Greek yoghurt, protein powder, eggs, vanilla extract, lemon zest, and lemon juice then continue to mix until incorporated

4. Gently fold in the raspberries and pour batter onto the base that has been refrigerating

5. Place the tin into the oven and cook for 60-80 minutes, the cheesecake should be firm to the touch and wobble in the middle. Cool the cheesecake in the oven for 2 hours with the door ajar

6. Once the cheesecake has cooled, place into the fridge and allow to sit for at least 4 hours before slicing