Makes 6-8

Ingredients

3 eggs
115g grapeseed oil
1 cup caster sugar
2 tsp vanilla extract
¼ cup True Protein Cacao Powder
1 cup almond meal
¾ cup gluten-free plain flour
½ tsp bicarbonate of soda
3 drops of red food colouring, or desired colour
1 tsp True Protein Beet Powder
¼ tsp salt
2 tsp lemon juice
250g lactose-free cream cheese
1/3 cup True Protein Natural Peanut Butter, blended until smooth
½ caster sugar
½ tsp vanilla
1 egg

Method

1. Line a medium sized baking tray with baking paper and pre-heat the oven to 160 degrees Celsius

2. Place the oil, sugar, and vanilla into a bowl and mix until combined, whisk in the eggs and food colouring

3. In a separate bowl combine the almond flour, plain flour, bicarbonate of soda, cacao powder and salt

4. Fold the dry mixture into the wet mixture and add in the lemon juice taking care not to over-mix

5. Pour batter into the baking tray, reserving ¼ cup, and set aside while making the cheesecake mixture

6. For the cheesecake, place the cream cheese, sugar, vanilla, and peanut butter into the bowl of an electric mixer and beat on high until fluffy. Turn the speed lower while adding the egg then back to high until everything is incorporated

7. Place the cheesecake in dollops onto the tray, pour over the reserved ¼ cup batter and use a knife to swirl the mixture around giving it a marbled effect

8. Place the tray into the oven and bake for 25-30 minutes or until a knife comes out clean when inserted into the mixture