Preparation Steps

• Heat the oven to 350°F. Lightly grease an 8-inch springform pan or line the bottom with parchment.
• Make the crust: in a medium bowl stir together the protein powder, almond flour, spelt flour, sweetener, and salt. Pour in the melted coconut oil and add the egg white; mix with a fork until the mixture holds together when pressed (add 1 teaspoon water only if it’s too dry).
• Press the crust mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and lower the oven temperature to 325°F while you prepare the filling.
• Prepare the filling: in a blender or using an electric mixer, combine the softened cream cheese and Greek yogurt until fully smooth. Add the egg whites, vanilla, protein powder, sweetener, and lemon zest; blend just until combined and silky. Scrape the sides so there are no lumps.
• Pour the cheesecake batter over the warm crust and smooth the top with a spatula.
• Make the blackberry swirl: if frozen, thaw the berries and drain excess liquid. Mash the berries with the sweetener and lemon juice to a loose puree (leave a few whole berries for texture). Drop the puree by teaspoons across the cheesecake surface.
• Use the tip of a knife to swirl the berry puree into the filling — don’t overmix; you want visible ribbons of color.
• Bake at 325°F for 25–30 minutes, until the edges are set and the center still has a slight jiggle. Avoid overbaking; the cheesecake will continue to firm as it cools.
• Cool the cake on a wire rack for 15 minutes, then transfer to the refrigerator to chill for at least 3–4 hours or overnight for best texture.
• When chilled, run a knife around the pan edge before releasing the springform. Slice into eight pieces and serve chilled. Store leftovers covered in the fridge up to 5 days.