This recipe isn’t as naughty as your average cheesecake with protein and 28 essential vitamins and minerals including calcium. With a ginger biscuit crumb and topped with blueberries, this cheesecake is the things Hollywood dreams are made of! 

Ingredients:

• 6 scoops Ensure Vanilla Powder
• 80 g ginger nut biscuits
• 50 g butter, melted
• 170 g cream cheese, at room temperature
• 100 g sour cream
• 50 g caster sugar
• 1 egg
• 1 teaspoon vanilla essence

Method:

1. Place biscuits in food processor and process until finely crushed. Add the butter and process until well combined. Transfer to the lined pan.
2. Spread the mixture firmly over the base of each ramekin. Cover each ramekin with plastic wrap and place in the fridge for 30 minutes to chill
3. Preheat oven to 160°C.
4. Place the cream cheese, sour cream, sugar and Ensure Powder in food processor (clean after crushing biscuits) and process until smooth. Add egg and vanilla essence, and process until well combined.
5. Finally, add the cream cheese mixture into each ramekin. Bake in oven for 20 minutes or until just set in the centre. Turn oven off. Leave the cheesecakes in the oven, with the door slightly ajar, until cooled completely (to prevent the cakes from cracking).
6. Place in the fridge for 2 hours to chill.
7. Serve with cream or Greek yoghurt or ice cream and fresh berries.

Nutrition content per serve:

• Energy: 2193 kJ
• Protein: 8.8 g
• Fat: 39.2 g
• Saturated fat: 23.7 g
• Carbohydrate: 35.2 g
• Sugars: 22.6 g
• Fibre: 1 g
• Sodium: 272 mg