Delicious Neapolitan Cheesecake

Base

• 30g WPC in Chocolate
• 125g oats
• 10g cocoa
• 20g coconut oil
• 45ml sugar-free maple syrup

Filling

• 500g low-fat creamed cottage cheese
• 300g non-fat plain Greek yoghurt
• 1tsp vanilla extract

Plus... For the chocolate layer:

• 20g WPC in Chocolate
• 20g cocoa
• 20g sweetener
• 10g gelatine

For the vanilla layer:

• 20g WPC in Vanilla
• 10g gelatine

For the strawberry layer:

• 20g WPC in Strawberry
• 7g sachet of sugar-free strawberry jelly crystals/powder

1. Step 1: Blitz the base ingredients in the food processor until combined. Press firmly into a lined round springform cake tin. Wet your hands as it will be sticky!
2. Step 2: Clean your food processor, then process the yoghurt, cottage cheese and vanilla.
3. Step 3: Divide mixture evenly into 3 bowls.
4. Step 4: For the chocolate layer, mix the protein powder, cocoa and sweetener into one of your filling bowls.
5. Step 5: Add the gelatine into a small bowl and add cold water until just covered. Mix with a fork until a paste forms. Microwave for around 20 seconds to melt and stir again until dissolved. Pour the gelatine liquid into the filling mixture and mix again quickly until combined. Pour over the base and refrigerate while you prepare the next layer.
6. Step 6: Repeat steps 4 and 5 for the vanilla layer, and pour over the chocolate layer. Refrigerate while you prepare the strawberry layer.
7. Step 7: Repeat steps 4 and 5 for the strawberry layer, replacing and preparing the jelly crystals in the same way as the gelatine. Pour over the vanilla layer.
8. Step 8: Refrigerate overnight or for a few hours until set. Cut into 8 to serve.