High Protein Cheesecake (part Two

• tempo total: 47 minutes

Ingredientes

2 cups plain Greek yogurt or skyr, room temperature

¾ block Philadelphia original cream cheese (about 200 g), room temperature

2 eggs, room temperature

2 tablespoons maple syrup

Pinch of salt

3-3.5 cups whole walnuts

2-3 tbsp any milk of choice

Raspberry jam, for topping

Fresh berries, for topping

Instruções

Preheat the oven to 350°F.

In a large bowl, combine the Greek yogurt, cream cheese, eggs, maple syrup, and salt. Mix with a hand mixer until smooth. A blender can also be used if you don’t have a mixer.

Place the walnuts in a zip-lock bag, remove the air, and seal. Crush the walnuts into fine crumbs using a mallet or rolling pin. You can also use a food processor or blender to get them into finer crumbs (this is an easier way to do it too). Transfer the crumbs to a bowl and mix with 2-3 tbsp of milk until the mixture is slightly sticky. If you find your mixture isn’t sticking together, add 1-2 tbsp more of milk.

Grease a springform pan. Press the walnut milk mixture evenly into the bottom of the pan, pressing firmly to set the crust.

Pour the cheesecake batter into the crust and smooth the top. Bake for 45–50 minutes, until set.

Remove from the oven and allow the cheesecake to cool completely. Once cooled, wrap the pan and refrigerate overnight.

The next day, add a layer of raspberry jam followed by fresh raspberries (or any fresh fruit of your choosing). Remove the springform pan. Since the walnut crust doesn’t cover the sides of the cheesecake, the edges may be slightly browned. For a more presentable look (and better taste) you can carefully trim around the edges of the cheesecake.