Passionfruit Protein Cheesecake

Base

• 30g Bulk Nutrients WPC in Vanilla 
• 125g rolled oats
• 45ml sugar-free maple syrup 
• 20g melted coconut oil

Filling

• 30g Bulk Nutrients WPC in Vanilla
• 500g creamed cottage cheese
• 300g high-protein fat-free Greek yoghurt 
• 1pk (2 sachets) sugar-free passionfruit jelly crystals (I used Aeroplane Jelly Lite Mango Passionfruit)

Topping

• 170g passionfruit pulp 
• 10g gelatine

1. Step 1: For the base, food process all ingredients until a sticky dough forms. Press into a springform cake tin lined with foil and lightly greased. Pro tip: Wet your hands to help with the stickiness!
2. Step 2: Clean the food processor, then process all filling ingredients except for the jelly crystals until smooth.
3. Step 3: Put the jelly crystals into a small bowl and add enough cold water to just cover. Mix into a paste with a fork, the microwave for around 20 seconds to melt. Cool slightly, then process into the filling mixture.
4. Step 4: Pour filling on top of base.
5. Step 5: For the topping, melt the gelatine in the same way as the jelly crystals, then stir through the passionfruit pulp. Pour the mixture evenly over the cheesecake and refrigerate for a few hours to set.