HIGH PROTEIN JAFFA CHEESECAKE

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High Protein Jaffa Cheesecake

Ingredients

BASE

• 50g WPI Protein Powder in vanilla
• 60g Weetbix
• 90g rolled oats
• 100g sugar-free maple syrup
• 30g coconut oil, melted

FILLING

• 30g WPI Protein Powder in vanilla or chocolate
• 500g creamed cottage cheese
• 300g fat-free greek yoghurt
• 30g cocoa
• 1 packet (2 sachets) sugar-free orange jelly crystals (don't dissolve this, put it in as crystals)
• 20g gelatine

TOPPINGS

• 80g crushed jaffas

Instructions

1. For the cheesecake base, food process all ingredients until a sticky dough forms. Using wet hands, press into a springform cake tin lined with foil and lightly greased.
2. For the filling, food process all filling ingredients except gelatine until smooth.
3. Dissolve the gelatine in boiling water and food process into the filling mixture.
4. Pour on top of base. Refrigerate until set for approximately four hours.
5. Top with crushed jaffas to serve. Tip: Jaffas are hard to smash - try wrapping them in paper towel to stop them rolling away and smash with a mallet!

Nutrition Facts

Calories

2376

1. Nutrition information listed is for the drink. Adjust MyFitnessPal serving size according to what portion you consumed (eg. 0.25 or 0.75)
2. Nutrition information does NOT account for anything you eat with your cheesecake. You must add these separately in your tracking.