Protein Packed Cheesecake, easy to make and even easier to eat! 

Who doesn’t love cheesecake? Especially when its contributing to your protein intake! We have Reflex PT Reece Lennox (@Positive_fits) to thank for that! With added protein, you can enjoy this recipe knowing you are feeding your belly…and your muscles!

What’s better then that?

Ingredients

• 230g Quark
• 250g Greek Yoghurt (0%)
• 50g Instant Whey Pro/100% Whey - Vanilla 
• 15ml Vanilla Extract
• 2 Medium Eggs 
• 15g Maple Syrup

Base Ingredients 

• 110g Ground Almond 
• 2 Tsp Cacao 

Equipment: 

• 9 Inch Springform Tin 
• Greaseproof Liner

Method :

1. Mix ground almond and cacao to make base mix. 
2. Press base mix firmly into a lined tin. 
3. Bake the base for 10 minutes at 180 degrees/ Gas mark 4. 
4. Whilst the base cooks, in a separate bowl combine the quark, greek yoghurt, maple syrup and 2 scoops of 100% Whey Protein - Vanilla/Instant Whey Pro - Vanilla together until well mixed. 
5. Add flavour extract and eggs, one at a time and mix well. 
6. Pour on top of the cooked base and return to the over for 30-35 minutes at 180 degrees/ Gas mark 4. 
7. Once cooked, turn off the oven and leave inside for 10 minutes with door slightly ajar. 
8. Pop on the side and leave to cool before placing in fridge overnight. 
9. Add toppings of your choice! Reece has mixed frozen raspberries and water - bring to a boil and simmer down until it reduces. Pass through a sieve and voila...Healthy cheesecake with healthy raspberry sauce! 

Refrigeration time: 8 Hours or overnight 

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