Step-11)In a mixer blender jar add 200g paneer +200g epigamia Greek yoghurt +2 egg Whites +45g chocolate whey (vanilla flavour whey can also be used) +erythritol powder 40g and blend until smooth consistency with no lumps.
Step-22) pour into Aluminium cheesecake tin /silicone mould (so that unmoulding will be easier)
Step-33)Bake at 160°F 30-40 minutes until the centre is set.
Step-44)Switch off the oven and open the oven door slightly and let cheesecake cool for 20 minutes.
Step-55)Remove it out of the oven and let it cool completely at room temperature.
Step-66)refrigerate for minimum 4 hours /Overnight will give best results
Step-77) Remove it out of refrigerator, decorate it with sliced strawberries and chocolate shavings. Serve and enjoy.