2 scoops white choc Muscle Mousse (or you can substitute for 60g vanilla flavoured casein)
1 teaspoon almond extract
200g ginger oatcakes (or you can use wholemeal crackers and ginger extract)
2 tablespoons of peanut butter or coconut oil
50g dark chocolate
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, protein powder 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 35 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.
5Remove from the oven and allow the cheesecake to come to room temperature before drizzling over melted dark chocolate.
6Chill in the fridge for a minimum of 4 hours before removing from the tin.