Rich Protein Chocolate Cheesecake

For the base:

• 1/2 scoop (15g) Thermowhey or Protein Matrix in limited edition Choc Fudge
• 1 shot of espresso coffee
• 1 cup vanilla cookie crumbs - About 15 cookies
• 1 tablespoon zero or low-calorie sugar alternative
• 6 tablespoons butter - melted

For the filling:

• 250g cream cheese
• 50ml thickened cream
• 1 cup Natvia baking sugar
• 4 eggs
• 4 tablespoons cocoa powder
• 1 teaspoon vanilla essence
• 150g dark chocolate chips - melted

1. Step 1: Pre-heat oven to 160 degrees Celsius and line a spring foam cake tin with baking paper.

To make the base:

1. Step 1: Place all base ingredients in a bowl and combine well. Press into prepared cake tin and bake for 10 minutes.

To make the filling:

1. Step 1: In a mixer with whisk attachment, blend the cream cheese, cream, vanilla essence and sugar until creamy.
2. Step 2: Place eggs in a mug and whisk. Gradually add the egg mix to the filling mixture continuing to blend.
3. Step 3: Add the cocoa and chocolate and whisk until combined.
4. Step 4: Pour filling mixture over cake base and bake for one hour or until the center is firm.
5. Step 5: Allow to cool in the oven with the door ajar until completely cooled (possibly overnight).
6. Step 6: Best stored in the fridge and enjoyed with fresh fruit and cream.

Nicole Frain

Formerly working as part of Bulk Nutrients R&D team for many years, Nicole Frain is a food scientist, personal trainer and a professional international cyclist.

She's applied her learnings at the national stage for bodybuilding, and has several qualifications in Food Science, Nutrition and Business!