High Protein Jaffa Cheesecake

For the base:

• 50g Bulk Nutrients WPI or WPC in Vanilla flavour
• 60g Weetbix
• 90g rolled oats
• 100g sugar-free maple syrup
• 30g coconut oil - Melted

For the filling:

• 1 scoop (30g) Bulk Nutrients WPI or WPC in Vanilla or Chocolate flavour
• 500g creamed cottage cheese
• 300g fat-free Greek yoghurt
• 30g cocoa
• 1 packet (2 sachets) sugar-free orange jelly crystals - Don't dissolve this, put it in as crystals
• 20g gelatine - Dissolved in boiling water

For the topping:

• 80g crushed jaffas

For the base:

1. Step 1: Food process all ingredients until a sticky dough forms. Using wet hands, press into a springform cake tin lined with foil and lightly greased.

For the filling:

1. Step 1: Food process all filling ingredients except gelatine until smooth.
2. Step 2: Dissolve the gelatine in boiling water and food process into the filling mixture.
3. Step 3: Pour on top of base. Refrigerate until set for approximately four hours.

For the topping:

1. Step 1: Top with crushed jaffas to serve. TIP: Jaffas are hard to smash... Try wrapping them in paper towel to stop them rolling away and smash with a mallet!