Jaffa Protein Cheesecake by Deena

Ingredients for the Base:

50g Stevia
3 eggs
100g doves farm gluten free flour mix


1. Whisk stevia and eggs over warm Bain Marie, approx 5 mins then remove and add flour

2. Pour into pan and bake at 180C for 15 minutes

Ingredients for the Jelly Layer:

1 pack sugar free orange jelly
4 tablespoons streamline thin cut marmalade


1. Place into a jug/bowl and add 275ml hot water stir dissolve and add 250ml cold water

2. Line cheesecake pan with cling film and pour in the jelly mix, leave in fridge overnight to set

Ingredients for the Filling

2 packs Quark
1 scoop vanilla ice cream protein powder (Go Protein)
50g stevia
4 Eggs
150ml sour cream
50g cocoa powder (bournville)
100g dark chocolate melted


1. Soften quark and add protein powder.

2. Blend with the stevia and add one egg at a time mixing each well before adding next.

3. Add and stir in the sour cream. Stir in the cocoa powder. Stir in the melted chocolate.

4. Add the cheesecake filling to the cooked base and place in the oven at 150, bake for 35 minutes and leave to cool in the open oven. Place cooled cheesecake in fridge

Ingredients for the Topping:

100g 85% chocolate
100ml double cream


1. Melt the chocolate and add the cream when cool

2. Stir and pour over the set cheesecake

3. Refrigerate to set and then alive and eat BOOM :)

Macros per Serving: N/A