This almond and dark chocolate protein cheesecake is rich, creamy and intense. The classic combination of almonds with rich dark chocolate, without the classic amounts of saturated fat and calories as a standard cheesecake. What’s not to love?…
Prep: 15 mins
Cook: 30 mins
500g plain quark
500g extra low fat cream cheese
3 scoops white choc Muscle Mousse
1 dessert spoon almond extract
150g reduced fat digestive biscuits or wholemeal crackers
1 heaped tablespoon almond butter
50g 90% dark chocolate
25g chopped almonds
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 almond butter in the microwave for a few seconds. Add to the biscuits and stir until fully coated.
3Pour 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!)
In 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 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 the cheesecake from the oven and allow it to come to room temperature while you melt the chocolate over a pan of hot water. Drizzle the melted chocolate over the cheesecake and sprinkle over the chopped almonds.
6Chill the cheesecake in the fridge for a minimum of 4 hours or overnight before removing from the tin.