High Protein Blueberry Cheesecake

What you need to do

• Preheat the oven to 350°F (180°C) and line a 8×8 inch baking tin (20x20cm) with baking paper.
• Place the crackers or biscuits into a food processor along with the butter and blitz until a crumble forms.
• Transfer the crumb into the baking tin and press it into the bottom. Bake it for 7 minutes, then remove from the oven.
• In a clean food processor, blend together the cream cheese, Greek yogurt, and honey. Add the egg white, vanilla extract and lemon juice, blend until smooth and creamy.
• Finally, add the fresh blueberries into the cheese mixture in the food processor and blend until pureed.
• Transfer the mixture into the pan and spread evenly over the biscuit base.
• Return to the oven and bake for 25-30 minutes.
• Once cooked, remove from the oven and allow to cool completely on a wire rack.
• Once cooled, place the cheesecake into the refrigerator and chill for 2 hours or overnight before serving.
• Serve with lemon zest.