Lemon Protein Cheesecake

• I Scoop BNB Vanilla Ice Cream Protein Powder
• 2 Tbsp Sugar/Fat Free Lemon Pudding Powder
• 2 Tbsp Sweetener of Choice
• 1 oz Milk of Choice
• 10 oz Lemon Fat Free Greek Yogurt
• 1 tsp Lemon Extract
• 8 oz Fat Free Cream Cheese
• 2 Eggs
• 5 drops yellow food coloring if you want

Directions:

• Set cream cheese out and allow it to come to room temperature.
• Spray a 6” cheesecake pan with nonstick spray. Don’t have that size? Neither do I so I lined the bottom and sides of a round 6” glass baking pan with parchment paper after spraying with non stick spray.
• Preheat oven to 300 degrees.
• Crack two eggs in a bowl or glass and set them aside. YOU WILL ADD THESE EGGS LAST.
• Combine dry ingredients in a bowl and set aside.
• Beat cream cheese in mixing bowl until smooth and creamy.
• Add liquid ingredients into mixing bowl and beat into cream cheese.
• Add dry ingredients into the mixing bowl and beat completely.
• Add eggs to the mixture and mix until smooth.
• Immediately pour mixture into pan and place into the preheated oven.

• Cook at 300 degrees for 30 minutes.
• Turn the temperature down to 200 degrees and continue cooking for an additional 60 minutes.
• Turn oven off, crack oven door and allow cheesecake to cool in the oven for 20 minutes.
• Remove cheesecake from the oven and allow it to come to room temperature.
• Cover pan with foil or plastic wrap and chill in the refrigerator 4-8 hours to completely set up.
• EAT THAT CHEESECAKE