April 7, 2016
All the flavour elements of a cherry bakewell reconstructed into a protein cheesecake! The base is made with protein flapjacks so offers an even bigger protein hit along with a delicious sticky flapjack base!
1Preheat the oven to 180’c
2Break the flapjacks into chunks into a blender & blend until finely chopped. Pour the flapjack crumbs into an 8inch loose bottomed cake tin and press the mixture down tightly.
3In a separate bowl mix together the quark, cream cheese, Muscle Mousse and almond extract. Beat it as hard as you can to ensure there are no lumps of powder. Pour the mixture on top of the flapjack 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.
5While your cheesecake is cooking, de-stone the cherries and chop in half. Cook the cherries in a large frying pan with around 100mls of water over a medium heat. If the water cooks off add a little more until your cherries have completely softened and start release their juices – this should take around 15-20mins. Add honey or sweetener to taste and place in the fridge to chill.
6Remove cheesecake from the oven and allow it to come to room temperature before chilling in the fridge for a minimum of 4 hours before removing from the tin. Tip over your cooled cherry compote and serve immediately.