Food for the (Gluten Intolerant) Soul

Ingredients:
For the Biscuit Base:

• 80g digestive biscuit crumbs
• 65g unsalted butter, melted
• 2 tablespoons granulated sugar
• ⅛ teaspoon salt

For the Filling:

• 1kg protein yogurt (room temperature)
• 175g granulated sugar
• 2 teaspoons vanilla extract
• 3 eggs

For the Berry Sauce:

• 145ml water
• 450g frozen mixed berries
• 45g granulated sugar

Additional:

• Fresh berries and mint leaves for garnish (optional)

Instructions:

1. Prepare the Biscuit Base:
   • In a large bowl, combine digestive biscuit crumbs, melted butter, sugar, and salt.
   • Press the mixture evenly into the bottom of a springform cake tin.
2. Prepare the Filling:
   • In another large bowl, mix protein yogurt and granulated sugar until smooth.
   • Add eggs and vanilla extract, beating at medium speed until fully combined. Avoid over-beating.
   • Pour the filling over the biscuit crust in the cake tin.
3. Prepare the Berry Sauce:
   • In a pot, combine water, frozen berries, and sugar.
   • Stir until evenly mixed and set aside.
4. Cook the Cheesecake:
   • Place the filled tin on the Reversible Rack in the lower position of the pot.
   • Close the lid and move the slider to the STEAM position.
   • Select STEAM BAKE, set temperature to 120°C, and time to 35 minutes. Start cooking. (The display will show PRE for around 20 minutes before the timer starts.)
5. Finish Cooking and Cooling:
   • After cooking, the cheesecake will still be slightly wobbly in the center.
   • Remove the rack and tin, and let the cheesecake cool for about 30 minutes.
   • Refrigerate for at least 2 hours to firm up.
6. Serve:
   • Take the cheesecake out of the refrigerator.
   • Slice with a wet knife and serve with the prepared berry sauce.
   • Garnish with fresh berries and mint leaves, if desired.

Enjoy your Protein Yogurt Cheesecake with Mixed Berry Sauce!