January 8, 2018
Rich chocolate cheesecake with a crumbly biscuit base topped with fresh juicy cherries & drizzled with smooth dark chocolate. Sounds like a seriously tasty way to ruin your diet doesn't it. Well this recipe is completely macro friendly! SAY WHAT?! Yep, with a few healthier substitutions I've created this epic recipe with thanks to Ascent Native Fuel Micellar Casein Protein Powder and my genius brain :-p
|Serving Size||Per slice|
1Place 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. Tip this into a bowl then add 1 tablespoon cocoa & stir well. Melt the coconut oil in the microwave for a few seconds before adding 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!)
2In a separate bowl mix together the quark, cream cheese, rest of the cocoa & Ascent Native Fuel Micellar Casein Protein Powder. Beat it as hard as you can to ensure there are no lumps of powder. Pour the mixture on top of the biscuit base and level out.
3Bake on a middle or low shelf for 20 mins. 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.
4Remove 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.
1Top with fresh cherries & drizzle with melted dark chocolate!