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!

Recipe reference and US measures

US measures and estimates below are retained from the existing recipe reference.

Protein Yogurt Cheesecake with Mixed Berry Sauce

• Prep: Not stated
• Cook: 35 minutes, plus about 20 minutes preheat/pressure build
• Total: At least 3 hours 25 minutes, including cooling and chilling; prep time not included

Ninja-pot protein yogurt cheesecake with a biscuit base and mixed berry sauce.

Ingredients

• 80 g digestive biscuit crumbs (about 1 cup)
• 65 g unsalted butter, melted (about 4½ tbsp)
• 2 tbsp granulated sugar
• ⅛ tsp salt
• 1 kg protein yogurt, at room temperature (about 4¼ cups)
• 175 g granulated sugar (about ⅞ cup)
• 2 tsp vanilla extract
• 3 eggs
• 145 ml water (about ⅔ US cup)
• 450 g frozen mixed berries (about 3 cups)
• 45 g granulated sugar (about ¼ cup)
• Fresh berries and mint leaves, for garnish (optional)

Directions

1. Mix the biscuit crumbs, melted butter, 2 tbsp sugar and salt. Press evenly into the bottom of a springform tin.
2. Mix the protein yogurt and 175 g sugar until smooth. Add the eggs and vanilla and beat on medium speed just until combined; do not overbeat. Pour over the crust.
3. For the berry sauce, combine the water, frozen berries and 45 g sugar in a pot; stir and set aside as the source directs.
4. Place the filled tin on the reversible rack in the lower position of the Ninja pot. Close the lid, set the slider to STEAM, then select STEAM BAKE at 120°C (about 250°F) for 35 minutes. The display may show PRE for about 20 minutes before the timer starts.
5. The centre will still be slightly wobbly. Remove the tin and cool for about 30 minutes, then refrigerate for at least 2 hours to firm up.
6. Slice with a wet knife and serve with the berry sauce. Garnish with fresh berries and mint, if desired.

Notes: The source does not state a yield or springform tin size. Metric amounts are retained; US measures are approximate.