Protein Cheesecake with Passion Fruit Cream

A creamy protein cheesecake with a crisp oat biscuit base and a vibrant passion fruit topping — a delicious dessert for special occasions or whenever you want something truly satisfying. Recipe by Pie Galda!

Recipe details

• Serves: one 20 cm cake tin

Ingredients

Base

• 200 g wholegrain oat biscuits
• 70 g butter
• A pinch of salt

Filling

• 500 g cream cheese
• 100 g sugar
• 1 scoop Fiteg² Vanilla Protein Powder
• 150 g Greek yogurt
• 2 eggs
• 10 g vanilla extract
• Zest of 1/2 lemon
• A pinch of salt

Passion fruit cream

• 3 eggs
• 80 g sugar
• 4 passion fruits
• 50 ml lemon juice
• 20 g corn starch
• 50 g cold butter

Instructions

1. Prepare the oven and tin. Preheat the oven to 160°C. Line a 20 cm cake tin with baking paper.
2. Make the base. Crush the oat biscuits in a food processor, then add the melted butter and a pinch of salt. Mix until evenly combined.
3. Press and bake the base. Firmly press the biscuit mixture into the bottom of the cake tin. Bake for 10 minutes, then let it cool slightly.
4. Prepare the filling base. In a bowl, beat the cream cheese together with the sugar until light and smooth. Add the eggs one at a time, mixing after each addition.
5. Add the protein mixture. In a separate bowl, mix the protein powder with the Greek yogurt until smooth and free of lumps. Add this mixture to the cream cheese. Then add the lemon zest, a pinch of salt and mix well.
6. Bake the cheesecake. Pour the filling over the base and smooth the top. Bake for 50–60 minutes, until the edges are set but the centre still has a slight wobble. Do not overbake — the filling should remain slightly soft in the middle.
7. Cool the cheesecake. Turn off the oven, open the oven door slightly and leave the cake inside for 30 minutes. Remove and let it cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight.
8. Make the passion fruit cream. In a heatproof bowl, combine all the cream ingredients except the butter and whisk until smooth. Place the bowl over a saucepan of simmering water and cook, stirring constantly, until the mixture thickens. This may take about 15 minutes. Remove from the heat, add the cold butter cut into small pieces, and stir until fully melted and incorporated. Chill the cream in the refrigerator.
9. Finish and serve. Before serving, remove the cheesecake from the tin, spread the passion fruit cream over the top, slice and serve.