VANILLA PROTEIN CHEESECAKE 🍰

10
40 minutes

BOTANIKA BLENDS RECIPES

Ingredients

Cheesecake

✔️ 700g natural yoghurt
✔️ 1 egg
✔️ 40g Botanika Blends Vanilla Cake Batter Plant Protein
✔️ 30g cornflour (corn starch)

Optional Toppings

✔️ Peanut butter
✔️ Fresh strawberries
✔️ Chopped almonds

PLANT PROTEIN - VANILLA CAKE BATTER

~~$49.95~~ $34.97+

Cheesecake with just four ingredients? We're listening. 👀

Creamy, smooth and packed with delicious vanilla flavour, this Vanilla Protein Cheesecake proves that simple ingredients can make something seriously good. Made with our Vanilla Cake Batter Plant Protein, it's an easy way to add a little extra plant-powered protein to your favourite dessert. No cream, no refined sugar added and absolutely no complicated baking skills required.

Why You'll Love It

🍰 Rich, creamy cheesecake texture
🤍 Delicious vanilla cake batter flavour
💪 Plant-powered protein boost
✨ Only 4 simple ingredients
🍓 Perfect with your favourite toppings

Method

1. Preheat the oven

Preheat your oven to 180°C and line a cake tin with baking paper.

2. Mix the ingredients

Add the natural yoghurt, egg, Vanilla Cake Batter Plant Protein and cornflour to a large mixing bowl.

3. Blend until smooth

Whisk or blend the ingredients together until completely smooth and creamy, making sure there are no lumps.

4. Pour into the tin

Transfer the cheesecake mixture into your prepared cake tin, smoothing the top with a spatula.

5. Bake

Bake for 35-40 minutes, or until the cheesecake is set around the edges with a slight jiggle in the centre.

6. Cool and enjoy

Allow the cheesecake to cool completely before slicing. For an even firmer, creamier texture, refrigerate before serving.

7. Add your toppings

Finish with a drizzle of peanut butter, fresh strawberries and chopped almonds, or enjoy it just as it is.

Frequently Asked Questions

Yep! In fact, it's a great one to prep ahead because it needs time in the freezer to set. Make it in advance, keep it frozen and you've got blueberry cheesecake waiting whenever the sweet tooth strikes.
Keep your cheesecake covered in the freezer. For a softer, creamier texture, let your slice sit at room temperature for a few minutes before enjoying.
Absolutely. Fresh or frozen blueberries both work in the blueberry layer. You can also use blueberry powder for concentrated flavour without adding extra moisture.
You can experiment with other flavours, but Strawberries & Cream is the star here. It pairs perfectly with the Biscoff, white chocolate and freeze-dried strawberries - she's not giving up the spotlight that easily. 🍓

Yep! In fact, it's a great one to prep ahead because it needs time in the freezer to set. Make it in advance, keep it frozen and you've got blueberry cheesecake waiting whenever the sweet tooth strikes.
Absolutely. Fresh or frozen blueberries both work in the blueberry layer. You can also use blueberry powder for concentrated flavour without adding extra moisture.

Keep your cheesecake covered in the freezer. For a softer, creamier texture, let your slice sit at room temperature for a few minutes before enjoying.
You can experiment with other flavours, but Strawberries & Cream is the star here. It pairs perfectly with the Biscoff, white chocolate and freeze-dried strawberries - she's not giving up the spotlight that easily. 🍓

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