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

For the topping:

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!