I love making cheesecakes, but it had been months since I last got round to making them.
The creaminess of the filling combined with the delicious crunch of base is just so satisfying and, let's face it, so darn yummy!
Over the last few weeks, I've gone full circle from being a dark chocolate fiend to being all about the white chocolate (I blame the Nuts n More new flavour!). So I decided to work my favourite things into this delicious White Chocolate & Raspberry Protein Cheesecake.
Created with a healthy, gluten-free granola cheesecake crust, this is perfectly guilt-free, yet still utterly delicious. It's also free from any refined sugars - the raspberries lend a lovely, seasonal sweet hit anyway - and makes for the perfect snack in front of the TV!
Enjoy,
Sam x
WHITE CHOCOLATE & RASPBERRY PROTEIN CHEESECAKE
Ingredients:
For the base -
1 3/4 cups Rude Health granola
1 tbsp honey
1 tbsp Nuts n More white chocolate peanut butter
2 tbsp Lucy Bee Coconut Oil
For the filling -
400g vanilla (or plain) Quark
350g low-fat cream cheese
2 scoops white chocolate protein (I used Sci-Tec)
1/2 tbsp - 1 tbsp TRKG Jordan's sugar-free white chocolate syrup
1 tbsp Nuts n More white chocolate peanut butter
1/4 cup Natvia
1 tsp vanilla extract
1 punnet fresh raspberries
Method:
1) Preheat the oven to 180C. Start by making the base by blitzing ingredients together until they stick. Press into the base of a springform cake tin (I used 8inch) and bake for 8-10 minutes. Set aside to cool.
2) In the meantime, blitz the filling ingredients together until smooth. Stop to taste and sweeten more or add further cream cheese if necessary. Stir through the raspberries, then pour over the baked cheesecake crust. Place in the oven for 35 minutes, until slightly wobbly in the centre but firm elsewhere.
3) Leave to cool, then place in the fridge until ready to serve. Enjoy!
