April 8, 2016
This peanut butter & jelly protein cheesecake was the winning cheesecake flavour from the competition Muscle Mousse ran on their Facebook page. Chosen by Lee Westwood, a fine choice sir I must say! If you follow me on Twitter or ‘Like’ my Facebook page you will be well aware of my love affair with peanut butter so you can imagine my excitement when creating this recipe! The topping is an absolute must and takes this cheesecake to another level of woooaaahhhh!! Here’s what you will need and how to make it….
For the topping
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 & Muscle Mousse. Beat it as hard as you can to ensure there are no lumps of powder. Once mixed carefully fold in the raspberries, try not to break them up too much as you stir. 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 chilling in the fridge for a minimum of 4 hours before removing from the tin.
6Serve each slice of cheesecake with a spoonful of mashed raspberries and as much PB as your heart desires (mines desires lots!!)