A creamy baked chocolate cheesecake which never fails. This is based on the crustless Basque-style cheesecakes but uses light cream cheese and Greek yogurt for a lower fat content. The melted chocolate and chocolate protein powder give it a brownie-like flavour.
Preheat the oven to 210C/ 410F fan (230C fan / 450F non-fan).
Mix the cream cheese and coconut sugar (or sweetener) in a bowl until smooth. Stir in the yogurt.
In a separate bowl combine the melted, cooled chocolate and eggs. Mix in the chocolate protein powder and flour, stirring until smooth. Gradually mix the egg mixture into the cream cheese until you have a smooth batter.
Crumple up a piece of baking paper, un-crumple it and use it to line a 6-inch wide, deep cake tin. Pour in the batter and place into the oven to bake for 20 minutes.
Turn the heat down to 180C/ 350F fan (200C/ 400F non-fan). Bake for a further 10-20 minutes, until the edges are set but the centre is still a bit soft.
Remove from the oven and allow to cool before slicing and serving.
You can try using melted, low sugar white chocolate along with our Vanilla Whey Protein Powder for a white chocolate cheesecake which goes perfectly with summer fruit.
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