Cheesecake
recipe
@the.diet.chef
INGREDIENTS
| Isopure Zero Carb Vanilla Cream Powder | 2 Scoops |
| Sugar-Free Cheesecake Instant Pudding Mix | 2/3 Package |
| Plain Non-Fat Greek Yogurt | 3 Cups |
| Splend™ Liquid Sweetener (Splenda Zero™ is a trademark of Heartland Consumer Products LLC) | 2 Tsps (30g) |
| Eggs | 2 Eggs |
| Strawberries | 1 Cup |
INSTRUCTIONS
-Add all ingredients (except strawberries) to a large mixing bowl
-Use a hand mixer to combine all ingredients until smooth and batter has thickened. You may need to let the bowl rest for 5-10 minutes for it to thicken**
-Coat an 8x8 spring-form pan with baking spray and pour the batter into the pan
-Bake at 350 Degrees | 180 Celsius for around **25 minutes**
Let cool, and then cover the pan with tin foil and refrigerate for at least one hour
Before serving add fresh cut strawberries as a garnish
Because culinary technique may vary, the nutritional information provided for this recipe is estimated and should not be construed as a guarantee.
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