Protein Anzac cheesecake? Tell me no more. This Anzac day dessert recipe is purely decadent minus the guilt. Every bite is a combination of creamy, tangy taste of lemon, and the sweetness of caramel. Might I add, it is high in protein. Made with VPA's WPI.
200g ANZAC Biscuits
250g Cream Cheese
2 scoops VPA Caramel WPI
¼ cup Stevia
¼ cup Lemon (Juice and Zest)
Preheat the oven to 160º and line a cake tin.
To make the base blitz the ANZAC Biscuits and the butter to make a crumb.
Press mixture firmly into the tin and bake for 10-15 minutes.
Blitz the remaining ingredients and pour over the base.
Bake for a further 15-20 minutes and chill.
Made with VPA's WPI.