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Birthday Protein Cheesecake

Birthday Protein Cheesecake

Heather Davies

This super simple recipe takes practically no time at all to rustle up, tastes like a party in your mouth and has a whopping +18g protein per serving – what could be better?!

By Heather Davies, AKA Protein Chef


Ingredients

Nutrition

  • Calories: 293kcal
  • Protein: 18.7g
  • Carbs: 15g
  • Fats: 13.2g

Nutritional comparison

Compare Heather's Recipe Standard Recipe Difference
Calories 293 371 -78
Protein 18.7g 3g +15.7g
Carbs 15g 40g -25g
Fat 13.2g 22g -8.8g

Method:


  1. Preheat the oven to 180’c
  2. Place the biscuits in a blender and blend until finely crushed.
  3. Alternatively put them in a sandwich bag and hit them with a rolling pin.
  4. Melt the coconut oil in the microwave for 1 min, then pour it over the crushed biscuits.
  5. Stir this together until the crushed biscuits are fully coated.
  6. Pour the mixture into an 8inch loose bottomed cake tin and press the mixture down as tightly as you can.
  7. In a separate bowl mix together the quark, cream cheese and Muscle Mousse.
  8. Beat it as hard as you can to ensure there are no lumps of powder.
  9. Pour the mixture on top of the biscuit base and level it out.
  10. Bake on a middle shelf for 30 minutes.
  11. The top should not colour, if it does turn the oven down slightly.
  12. You still want the middle of your cheesecake to ‘wobble’ when you take it out of the oven, don’t wait until it is fully set as it will set further once it is chilled.
  13. Remove 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.
  14. Finish by pouring the sprinkles over the top!

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