Chocoberry Protein cheesecake (6 servings)

1)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.

2) pour into Aluminium cheesecake tin /silicone mould (so that unmoulding will be easier)

3)Bake at 160°F 30-40 minutes until the centre is set.

4)Switch off the oven and open the oven door slightly and let cheesecake cool for 20 minutes.

5)Remove it out of the oven and let it cool completely at room temperature.

6)refrigerate for minimum 4 hours /Overnight will give best results

7) Remove it out of refrigerator, decorate it with sliced strawberries and chocolate shavings. Serve and enjoy.