Lemon Protein Cheesecake - A bit naughty but a lot nice!

This a bit naughty but a lot nice baked cheesecake has the sweet, creamy, fresh hit that we all desire at the need of a meal.

By using half digestive biscuits and half oats, coconut oil instead of butter and protein instead of eggs we have created a cheesecake that is half the calories but all of the yummy and luxury of One. 

You will need:

• 6" cheesecake tin
• Spatula
• Whisk
• Greaseproof paper
• Mixing bowl

Nutrition (per serving - recipe serves 10):

• Calories – 158kcal
• Protein – 8g
• Carbohydrate – 14g
• Fat 10g

 Ingredients for the base:

• 100g oats
• 4 digestive biscuits
  
• 4 tbs butterscotch syrup
• 4 tbs coconut oil

  Ingredients For The Filling:

• 200g Light Cream Cheese
• 200g 0% fat Greek yoghurt
• 50g scoop (28g) Boditronics Vanilla Express or Diet Whey
  
• Zest & juice of 1 lemon
• 5g Sucralose based sweetener

Method:

1. Preheat the oven to 180°C
2. Place greaseproof paper in the baking tin
3. Put the digestive biscuits and oats into the food processor and blend together.
4. Now add the coconut oil and syrup and mix together until the mix sticks together but is still a little crumbly (if you feel it's still dry just mix in tbs of water).
5. Push the mix into the bottom of the tin until evenly distributed.
6. Put into the oven and blind bake for 15 minutes or until golden.
7. Remove and leave to cool.
8. Whilst the base cools, place the cream cheese, vanilla protein and yoghurt into a mixing bowl and mix together until smooth.
9. Add the lemon zest and juice and mix.
10. Add 5g sweetener (perhaps a little more if you want it a bit sweeter).
11. The base should now be cool enough.
12. Pour the protein mix into the base leaving a small edge (5mm around the base).
13. Place the tin back in the oven for 20 minutes or until golden and starts to brown a little.
14. Remove from the oven and leave to cool on a wire rack.
15. Serve!