Step 1

Preheat oven to 160°C (320°F) and line the base and sides of a 15 cm (6 inches) springform cake mold with parchment paper.

Step 2

In a large bowl, add the eggs and stir together with granular sweetener, vanilla extract and a pinch of salt. The result should be a smooth mixture.

Step 3

Add to the mixture Greek yogurt and cream cheese, then stir thoroughly until all is well combined. Add the cornstarch, mixing gradually so that it doesn't form lumps.

Step 4

Transfer your protein cheesecake mixture to the prepared cake mold and bake in hot oven for 40 to 50 minutes, mine took 45 minutes.

Step 5

Once the cheesecake is baked, let cool completely to room temperature and then refrigerate for at least 8 hours before slicing.