Passionfruit Protein Cheesecake

Name: Passionfruit Protein Cheesecake
Prep time: 20 min
Total time: 20 min
Yield: 8 serves
Ingredients: 30g Bulk Nutrients WPC in Vanilla; 125g rolled oats; 45ml sugar-free maple syrup; 20g melted coconut oil; 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); 170g passionfruit pulp; 10g gelatine

Makes: 8 servesCalories: 222Difficulty Level: ModeratePreparation time: 20 minutesCook time: 0 minutesTotal time: 20 minutes

Ingredients

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

Instructions

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!
Step 2: Clean the food processor, then process all filling ingredients except for the jelly crystals until smooth.
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.
Step 4: Pour filling on top of base.
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.