Protein Powered Cheesecake

(149 grams protein, 18 grams per slice based on 8 pieces - a regular piece of cheesecake would be just 7 grams of protein with a shit ton of sugar)

The Cheesecake:
1 container plain Greek yogurt (750 grams)
1 small container cream cheese (227 grams)
6 eggs
1 Tbsp vanilla extract
1/2 cup - 3/4 cup powdered erythritol
1/2 cup protein powdered pancake mix
1/4 teaspoon unrefined salt
optional add-ins and variations: citrus rind of choice, cocoa, basil, cinnamon, instant coffee etc.

The Topping:
1 cup berries of choice
1/4 cup water
1 Tbsp Protein Powered mix

How to do it:
Step 1: Turn on oven to 320 F
Step 2: Blend everything with a hand held mixer in the order listed (if you want it perfectly silky, then put it in a blender).
Step 3: Grease an 8 x 12 baking tray with coconut or MCT oil.
Step 4: Pour in the batter.
Step 5: Bake for 20-23 min.
Step 6: Meanwhile, place berries and water in a pan and bring to a boil on the stovetop and then simmer until berries are mushy.
Step 7: Take berries off the stove and whisk in 1 Tbsp Protein Powered mix to thicken it.
Step 8: Let the cheesecake cool for about 20 min and then top with berry sauce.

NOTES:
1. Don’t feel like making the sauce, top with jam. If you want to keep the carbs down though, top with whipping cream and/or chocolate sauce made without sugar instead of berries.
2. You can add even more protein by using ‘cream cheese’ that is also made from Greek Yogurt (you just drip the whey out of the yogurt until it is as firm as cream cheese).
3. If you choose to bake in a round pan, you may have to bake longer, because the pieces will be thicker and there will be less surface area.