high protein eton mess cheesecake

This high protein cheesecake is easy to make. Great for birthday, as snack, or share with friends and family.
Ingredients:
To make high protein cake:
1. 2 cups (160g) oat flour
2. 8 tbsp. (56g) coconut flour
3. 1/4 cup sweetener (erythritol)
4. 1/2 tsp. salt
5. 3 tsp. baking powder
6. 3 scoops (90g) vanilla protein powder
7. 3 eggs (or 138g egg whites)
8. 1 1/2 tbsp. ( 21g) coconut oil, melted
9. 5.3 oz. (150g) Greek yogurt (if you like use fat-free Greek yogurt)
10. 1/2 cup (4 oz.) milk or milk substitute (almond, oat, soy milk)
11. 1 tsp. vanilla extract
To make high protein cheesecake:
1. 500g (17.6 oz.) cream cheese, at room temperature
2. 500g (17.6 oz.) sour cream
3. 2 1/2 tsp. gelatin powder
4. 1 scoop (30g) vanilla protein powder
5. 1/4 cup sweetener (erythritol), (if you like use less of sweetener)
6. 80g (1/4 cup) sugar-free raspberry jam, plus 2 tbsp., extra
7. 60g (1/2 cup) frozen raspberries and bluieberries
8. 160 ml (2/3 cup) thickened cream
9. Few sugar-free marshmallows, to decorate
10. 1 tbsp. freeze-dried raspberries, crushed
Method:
To make high protein cake:
1. Preheat oven to 350F (180C). Grease with non-stick cooking spray and line with non-stick baking paper 20cm (8 inch) round springform baking pan. Add all of your dry ingredients for your cake into a large bowl. Mix together.
2. In another bowl add all wet ingredients and mix together.
3. Slowly mix your dry and wet ingredients together until combined.
4. Pour your mix into prepared round pan and bake for 20-25 minutes. Once baked let cool in baking pan for 10 minutes, then transfer onto wire rack to cool completely down.
To make high protein cheesecake:
1. Once protein cake is completely cooled down level cake with serrated knife. Then with serrated knife cut cake in half horizontally. Spray with non-stick cooking spray and line with non-stick baking paper 20cm (8 inch) round springform baking pan (same as you use for baking cake). Place 1 cake circle on lined base.
2. Use electric beaters to beat cream cheese in a bowl until smooth. Add the sour cream, sweetener and protein powder then beat together to combine.
3. Place 2 tbsp. water in a small microwave-safe bowl. Sprinkle with gelatin. Stir to combine. Microwave for 10 seconds (do not overheat). Use a fork to whisk until gelatin dissolves. Add to the cream cheese mixture. Beat until combined. Transfer one-third of the cream cheese mixture to a bowl, cover and set aside in the fridge.
4. Fold jam and frozen berries through remaining cream cheese mixture. Swirl through. Do not overmix. Gently spoon berry mixture over protein sponge base and spread evenly. Smooth the surface. Top with remaining cake circle. Cover and place in the freezer for about 1 hour to chill.
5. Add the cream to reserved cream cheese mixture and use electric beaters to beat until smooth. Swirl through the extra 2 tbsp. jam.
6. Transfer the cheesecake to a serving plate. Spread thin layer of cream mixture around side of cake. Spread remaining cream mixture over the top of the cake. Decorate with sugar-free marshmallows and freeze-dried raspberries or any other decorations of your choice. Makes 10-16 serves.