This is the original protein cheesecake and where it all began! The sweet soft cheesecake is complimented perfectly by the tart fresh raspberries. Definitely one to get on the ‘must make this’ list!
Prep: 15 mins
Cook: 35 mins
500 gplain quark
300 gextra low fat cream cheese
1 white choc options hot choc
2 white choc Muscle Mousse
1 tspvanilla extract
200 gfresh raspberries
200 greduced fat digestive biscuits or wholemeal crackers
1 tbsppeanut butter or coconut oil
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.
3Melt the peanut butter or coconut oil in the microwave for a few seconds.
4Add 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!)
5Bake on a middle or low shelf for 35-40mins. 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.
6Remove 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.