Protein McVities Cheesecake

22 pieces of Mcvities low fat rich biscuits

1 tablespoon zeró calorie caramel syrup

60 gr LA Peanut butter

20gr Sukrin low fat coconut flour

50gr Sukrin low fat peanut flour

100gr quark low fat cream

1tsp ground cinnamon

Ingredients for the cheesecake:

350g quake low fat cream

50g low-fat mascarpone

100 gram LA Whey Gold Vanilla

4 egg whites

20ml zero calorie caramel syrup

1tsp ground cinnamon

Directions:

1. In a bowl, mix all the base ingredients together. Once you have a doughy sort of mix, press it down into a medium non-stick spring form pan.

2. Blend together all your cheesecake ingredients until you get a smooth mix.

3. Pour the cheesecake mix onto the base.

Add 100g chopped blackberries into the mix and sprinkle with cocoa and cinnamon powder

4. Bake at 160 C for about 30 minutes. Now, this part is important: DO NOT OVER BAKE THE CHEESECAKE. You want to remove it from the oven while it’s still wobbly inside and feels uncooked in the center. Don’t let it cook all the way because you don’t want to cook it all. That’s because, as the cheesecake cools, it will set further and stay nice and creamy inside

Once done

Let it cool in the fridge for 1 hr or so before slicing it up

Had 16 slice come out of it