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!
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.
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
