LA Muscle's peanut butter and jelly cheesecake

For the crust:

• 30g honey
  
• 70g ground almonds
  
• 6tbsp LA Muscle’s crunchy peanut butter
  

For the filling:

• 250g strawberry light greek yogurt (use plain, if you want to decrease the sugars)
  
• 250g light soft cheese
  
• 10g flour
  
• 2 egg whites
  
• 20g LA Whey Gold Vanilla protein powder
  

For the topping:

• 2-3 tbsp smooth peanut butter
  
• 1-2 tbsp strawberry puree to garnish (optional)
  

• Protein – 16g
  
• Fats – 16g
  
• Carbohydrates – 11g
  
• Calories – 255
  

• Preheat the oven to 350F.
• Line a 7-inch springform tin with baking paper or spray with non-stick baking spray.
• Make the crust: Combine all the crust ingredients in a bowl and press in the tin to make the base. Bake for 6-7 minutes.
• In the meantime prepare the filling: Combine the greek yogurt, soft cheese and egg whites in a bowl. Whisk until light and fluffy.
• Gradually add the flour and the protein powder. Mix well to combine.
• Pour the filling into the tin, to cover the base and bake for 20-23 minutes.
• Be careful not to overbake the cheesecake! The cheesecake will be ready when the edges look set but the centre is still wobbly. It will set as it cools down.
• Let it cool down at room temperature for 30-45 minutes and then put it in the fridge for at least 3 hours to cool completely.
• When the cheesecake has cooled down, top it with peanut butter and garnish with strawberry puree (you can use jelly if you don’t have any on hand).