Instructions

• Preheat oven to 300° f/ 150° c/ Gas Mark 2.
• For the filling, in a bowl whisk egg white and greek yogurt together. Add the sweetener and mix well.
• In a small heatproof bowl, heat lemon juice until very hot. Stir in the xanthan gum until fully dissolved. As the mixture cools it will thicken. Once cool add to the Greek yogurt mixture and stir then gradually add the corn-starch mixing thoroughly then set aside.
• For the crust , mix the flaxseed and water together, set aside to thicken.
• In a separate bowl mix together the protein powder, sweetener and oat flour. Gradually add the flaxseed mixture and knead into a dough.
• Lightly coat a pie dish or cake tin with 1 calorie spray and press the dough into the tin. (either just the base for more of a cheesecake look and thicker baser or spread up the sides also) Note: the mixture can get tacky, its worth having a metal dinner spoon in a cup of hot water to smooth the base out with if required.
• Pour the filling onto the crust and bake for 40-45 minutes until the center is set and does not wiggle.
• Cool in refrigerator for 30 minutes.
• Cut into 8 equal slices and serve cold.