High Protein ‘Jaffa Cake’ Muscle Mousse Cheesecake!

Check out this guest article from the Protein Chef, featuring the 'Jaffa Cake' Muscle Mousse Cheesecake recipe!

 

With its crumbly biscuit base, sweet and creamy cheesecake filling and orange jelly and chocolate topping, this ‘Jaffa Cake’ Muscle Mousse cheesecake tastes like it should be loaded with fat and calories.

But with no added sugar, only 290 calories and a whopping 26.5g of a blend of high quality protein sources per slice you can enjoy a slice everyday!

Protein Chef

Muscle Mousse is the perfect, high protein product to cook with and the combination of whey, milk and egg protein sources not only gives the cake a great flavour and texture but also provides your hard working muscles with a tapered release of protein and amino acids.

 

Ingredients

Base

500g plain quark
500g extra low fat cream cheese

4 scoops Muscle Mousse chocolate
200g chocolate oat cakes

2 tablespoons sugar free chocolate sauce
1 orange

Topping

1 sachet sugar free orange jelly

50g dark chocolate

 

Method

Preheat the oven to 180’c

Place the biscuits in a blender and blend until finely crushed. Pour into a bowl and add the sugar free chocolate sauce to the biscuits and stir until fully coated. Grate in the zest of half of the orange and stir. Pour the mixture into an 8inch loose bottomed cake tin and press the mixture down as tightly as you can.

Cake done

In a separate bowl mix together the quark, cream cheese and Muscle Mousse. Beat it as hard as you can to ensure there are no lumps of powder.

Tip the cheesecake mixture on top of the biscuit base and level out.

Bake for 30 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.

Remove from the oven and allow the cheesecake to come to room temperature before chilling in the fridge overnight.

Prepare the jelly mixture and allow it cool in the fridge until it just begins to set. Pour the jelly on top of the cheesecake without letting it spill over the sides. Put it back in the fridge until fully set.

Melt the chocolate over a pan of hot water. Once the chocolate is melted pour it over the jelly layer and spread it out with the back of a spoon.

Chill in the fridge until the chocolate sets then it’s ready to eat!

 

 

Macros

Whole cheesecake

Calories - 2,327

Protein – 212g

Carbs – 210g

(of which sugar) – 76g

Fat – 69g

(of which sat fat) – 20g

 

Per slice (8 slices)

Calories - 290

Protein – 26.5g

Carbs – 26g

(of which sugar) – 9.5g

Fat – 8.6g

(of which sat fat) – 2.5g

 

 

If you like this recipe, check out The Cheesecake Factory page on my site for more Muscle Mousse inspired recipe

http://proteinchef.co.uk/recipes/cheesecake-factory/

About the Author

Protein Yum was born from a desire to help the modern athlete enjoy the foods they would normally have to miss out on while training. Whatever you fancy we can help you make it, through this site you will be able to browse our delicious menus, download our cook books or watch some of our video tutorials and cook along with our Protein Yum Chefs.
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