Recipe brought to you by Kinetica Sports
INGREDIENTS:
Base
3 Tbsp oat flour (just blitz normal oats in a blender!!)
1 scoop of kinetica vanilla whey or kinetica chocolate whey
2 Tbsp coconut Flour
1 Tbsp Coco powder
6 Tbsp ground hazelnuts
Approx 4Tbsp Hazelnut Milk
(enough to make it like a normal cheesecake base)
Filling
250g ricotta cheese
300g low fat cottage cheese
1 Tbsp of coco powder
2 Tbsp peanut butter
1 sachet gelatine (dissolved)
2 egg whites & 2 Tbsp canderal whisked until fluffy (optional)
2 scoops kinetica vanilla whey or kinetica chocolate whey
Method
Add all base ingredients together and add enough milk to hold the mixture together and pop into a spring-form cake tin (non-stick!). Press down on the base mixture to make sure its binded together
pop into oven at about 180 for about 10-12 mins until crispy. Take out and let it cool
Next
Add all the filling ingredients together (except for the gelatine) and give them a good mix to combine all ingredients. If your using the egg whites add them now just fold them in gently, then pour in the gelatine and give it a stir . Pour the filling onto the base and give it a few taps to even the mixture out . Whack it into fridge for a few hrs or over night to set
Add chopped hazelnuts on top before serving just to make it look even more Delish!!!!
