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Prutella Protein Cheesecake

Prutella Protein Cheesecake

Heather Davies

Hands up who loves cheesecake? Yeah, we do too but sometimes getting your cheesecake fix can seriously mess with your macros… NOT ANYMORE with this stunning Prutella delight from the fabulous Protein Chef! 19.7g Protein anyone?

By  Heather Davies, AKA The Protein Chef


Ingredients

Nutrition

  • Calories: 314kcal
  • Protein: 19.7g
  • Carbs: 14.8g
  • Fats: 15.3g
  • Fibre: 3g

Nutritional comparison

Compare Heather's Recipe Standard Recipe Difference
Calories 314 680 -366
Protein 19.7g 5g +14.7g
Carbs 14.8g 35g -20.2g
Fat 15.3g 56g -40.7g
Fibre 3g 1g +2g

Method:


  1. Preheat the oven to 180c
  2. Place the biscuits in a blender and blend until finely crushed. Alternatively put them in a sandwich bag and hit them with a rolling pin.
  3. Melt the coconut oil in the microwave for 1 minute, then pour it over the crushed biscuits.
  4. Stir this together until the crushed biscuits are fully coated.
  5. Pour the mixture into an 8inch loose-bottomed cake tin and press the mixture down as tightly as you can. In a separate bowl mix together the quark, cream cheese and Muscle Mousse.
  6. 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 it out.
  7. Bake on a middle shelf for 30 minutes.
  8. The top should not colour, if it does turn the oven down slightly.
  9. 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.
  10. 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.
  11. Finish by spreading on the Prutella and sprinkling over the chopped hazelnuts.

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