High Protein Lemon Cheesecake

For the base:

• 1 scoop (30g) Bulk Nutrients Protein Matrix+ in Vanilla
• 135g almond meal
• 1/4 cup oats
• 70g coconut oil or organic butter – melted
• 1 teaspoon vanilla essence

For the filling:

• Zest and juice of 3 lemons
• 2 scoops (60g) Bulk Nutrients Protein Matrix+ Lemon Meringue Pie
• 250g low fat cream cheese
• 300g low fat smooth ricotta
• 1 teaspoon vanilla essence
• 1 tablespoon honey
• 3 tablespoons coconut cream

For the base:

1. Step 1: Place all base in a bowl and stir together well.
2. Step 2: Press into a lined cake tin.

For the filling:

1. Step 1: In a bowl or electric mixer place coconut cream, cream cheese, ricotta, lemon zest and juice, vanilla essence and honey. Whisk until smooth and well combined.
2. Step 2: Stir through protein powder.
3. Step 3: Spoon filling mix on top of the base and spread evenly.
4. Step 4: Place in the fridge to set. Best left overnight.
5. Step 5: Remove from fridge when ready to serve and slice with a hot knife.
6. Step 6: Best kept in the fridge for up to three days.

• Coconut & Lemon Cheesecake Ball
• Lemon Meringue Tiramisu
• Lemon Meringue Pie
• Protein Lemon Slice
• Lemon Cheesecake Balls
• Zesty Lemon Protein Teacake
• Lemon Poppy Hearts with Ricotta Raspberry Filling

Nicole Frain

Formerly working as part of Bulk Nutrients R&D team for many years, Nicole Frain is a food scientist, personal trainer and a professional international cyclist.

She's applied her learnings at the national stage for bodybuilding, and has several qualifications in Food Science, Nutrition and Business!