Velvety Lemon Zest Protein Cheesecake

This creamy lemon protein cheesecake is silky, lightly sweet, and bursting with fresh citrus in every bite.

Ingredients

• 1 1/2 cups Greek yogurt
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons fresh lemon zest
• 1/4 cup fresh lemon juice
• 1/3 cup honey or maple syrup
• 1/4 cup vanilla protein powder
• 2 tablespoons cornstarch
• Organic honey glaze, for drizzling (optional)
• Fresh berries, for topping (optional)

Instructions

1. Preheat your oven to 325°F (165°C) and lightly grease or line a small 6-inch springform pan with parchment.
2. In a large bowl, whisk together the Greek yogurt, eggs, vanilla extract, lemon zest, lemon juice, and honey until smooth.
3. Add the protein powder and cornstarch, then whisk again until the batter is completely creamy and lump-free.
4. Pour the batter into the prepared pan and tap it gently on the counter to remove air bubbles.
5. Bake for 35 to 45 minutes, until the edges are set and the center still has a slight jiggle.
6. Turn off the oven, crack the door open, and let the cheesecake cool inside for 10 to 15 minutes to help prevent cracking.
7. Transfer to the fridge and chill for at least 3 hours, or until fully set and cold.
8. Top with fresh berries and a drizzle of organic honey glaze before serving.

Tip: For the smoothest texture, use full-fat Greek yogurt and let the cheesecake chill overnight before slicing.