This really is something else! It’s with huge thanks to sports performance chef Rachel Muse that we bring you this protein recovery chocolate cheesecake recipe
You can buy all the ingredients for this cheesecake at a supermarket – the only exception being Premium Protein. This boosts protein content and adds organic cacao and organic banana to flavour. There are 14 servings per pack, so you’ll have plenty left over after you’ve baked your masterpiece
We had a super conversation with Rachel all about cooking for high performance in which we learnt how to create dishes that are not just healthy and tasty but also crafted for optimal performance. This is one such recipe. It's high in protein and very tasty but beware it's very caloric so portion control is key!
Give this recipe a go and let us know what you think.
- Digestives - 70g
- Coconut Oil - 23g
- Eggs - 1
- Double Cream - 30g
- Natural/Greek Yoghurt - 30g
- Full-fat Cream Cheese - 200g
- 33Fuel Premium Protein - 15g
- Plain Flour - 17g
- Vanilla Essence - 1 tbsp
- Salt - ¼ tsp
- Honey/Maple Syrup - to taste, up to 15g
Ok, so the photo might not look THAT tasty, but trust me – this is a taste sensation. Plus, compared to your normal dessert, it’s actually not bad for you!
- Line an 8inch spring-form tin with baking parchment. Pre-heat oven to 200C
- Melt the coconut oil and combine with biscuits in a food processor. Press this mixture into the base of the lined tin
- In the food processor, whizz up the cream, cheese, protein powder, flour, vanilla and salt to a smooth mixture. Taste, then add honey or maple syrup bit by bit until the sweetness level is right
- Add the eggs then blitz again to mix well
- Tip the mixture into the pan and cook in the oven for 25 minutes until the edges are coloured but the middle is still wobbly
- Serve with fresh berries and enjoy!