I created this recipe for a very selfish reason. I wanted a healthier birthday cake that I could eat for the entire week of my birthday. One of my favourite puddings is cheesecake – so I decided to combine the two! So my friends, I give you – Birthday Cake Protein Cheesecake!…
Prep: 15 mins
Cook: 30 mins
Yields: 8 Servings
200g high protein biscuits (or sub for light digestive biscuits)
50g coconut oil
500g extra light cream cheese
50g Muscle Mousse white choc
50g Muscle Mousse butterscotch
1Preheat the oven to 180’c
2Place the high protein biscuits in a blender and blend until finely crushed. Alternatively put them in a sandwich bag and hit them with a rolling pin.
3Melt the coconut oil in the microwave for 1 min, then pour it over the crushed biscuits. Stir this together until the crushed biscuits are fully coated.
4Pour the mixture into an 8inch loose bottomed cake tin and press the mixture down as tightly as you can.
5In a separate bowl mix together the quark, cream cheese and Muscle Mousse. Beat it as hard as you can to ensure there are no lumps of powder.
6Pour the mixture on top of the biscuit base and level it out.
7Bake on a middle shelf for 30 minutes. The top should not colour, if it does turn the oven down slightly. You still want the middle of your cheesecake to ‘wobble’ when you take it out of the oven, don’t wait until it is fully set as it will set further once it is chilled.
8Remove from the oven and allow the cheesecake to come to room temperature before chilling in the fridge for a minimum of 4 hours before removing from the tin.