Blueberry, White Chocolate, Dark Chocolate & Peanut Butter Protein Cheesecake
April 9, 2016
This blueberry, white chocolate, dark chocolate & peanut butter protein cheesecake was made in celebration. My good friend Dan Francis Health & Fitness Model won the LFW UK Male Model of the Year 2014 which called for an extra special protein cheesecake! Dan chose his ultimate favourite flavours which I then made into this epic creation!
- Yields: 6 Slices
2 scoops white choc Muscle Mousse
for the topping
25g 90% dark chocolate
1 tablespoon no added sugar peanut butter
|Serving Size||Per Slice|
1Preheat the oven to 180’c
2Place the biscuits/crackers in a blender and blend until finely crushed. Alternatively put them in a sandwich bag and hit them with a rolling pin. Melt the peanut butter or coconut oil in the microwave for a few seconds. Add to the biscuits and stir until fully coated. Pour the mixture into an 8inch loose bottomed cake tin and press the mixture down as tightly as you can (a small flat bottomed saucepan works well!
3In a separate bowl mix together the quark, cream cheese, hot choc, Muscle Mousse and vanilla extract. Beat it as hard as you can to ensure there are no lumps of powder. Once mixed carefully fold in the blueberries. Pour the mixture on top of the biscuit base and level out.
4Bake on a middle or low shelf for 30mins. The top should not colour too much, if it does turn the oven down slightly. You still want the middle of your cheesecake to ‘wobble’ when you take it out, don’t wait until it is fully set as it will set further once it is chilled.
5Remove from the oven and allow the cheesecake to come to room temperature before spreading over the peanut butter. Chill in the fridge whilst you melt the white and dark chocolate separately. Pour both over the peanut butter layer and spread out using the back of a spoon – you can make it marble by not mixing them together too much!
6Chill in the fridge for a minimum of 4 hours before removing from the tin.