With its crumbly biscuit base, sweet and creamy cheesecake filling and orange jelly and chocolate topping, this ‘Jaffa Cake’ cheesecake tastes like it should be loaded with fat and calories. But with no added sugar, only 290 calories and a whopping 26.5g of protein per slice you can enjoy a piece everyday!
Prep: 10 mins
Cook: 30 mins
Yields: 8 servings
500g plain quark
500g extra low fat cream cheese
4 scoops Muscle Mousse chocolate
200g chocolate oat cakes
2 tablespoons sugar free chocolate sauce
1 sachet sugar free orange jelly
50g dark chocolate
1Preheat the oven to 180’c
2Place the biscuits in a blender and blend until finely crushed.
3Pour into a bowl and add the sugar free chocolate sauce to the biscuits and stir until fully coated.
4Grate in the zest of half of the orange and stir.
5Pour the mixture into an 8inch loose bottomed cake tin and press the mixture down as tightly as you can.
6In 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.
7Tip the cheesecake mixture on top of the biscuit base and level out.
8Bake for 30 mins. The top should not colour too much, if it does turn the oven down slightly.
9You 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.
10Remove from the oven and allow the cheesecake to come to room temperature before chilling in the fridge overnight.
11Prepare the jelly mixture and allow it cool in the fridge until it just begins set.
12Pour the jelly on top of the cheesecake without letting it spill over the sides.
13Put it back in the fridge until fully set.
14Melt the chocolate over a pan of hot water.
15Once the chocolate is melted pour it over the jelly layer and spread it out with the back of a spoon.
16Chill in the fridge until the chocolate sets then it’s ready to eat!