Chocolate Protein Cheesecake

Posted on 19/01/2011

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1 cup boiling water
3 tsp gelatine
500g ricotta cheese
1 Tbs of cocoa
2 Tbs protein powder
1/4 cup Splenda (or to taste)
12 cupcake holders (the silicone ones are great for these)

1. Put hot water in large bowl and sprinkle over gelatine. Stir until completely dissolved. Put ricotta cheese, sweetener, protein powder, & cocoa into bowl & beat with electric beater until smooth and creamy.

2. Add the water & gelatine & beat again.

3. Place cupcake holders in muffin tray (or use silicon ones) and pour in the mixture & put in fridge to set for 2hrs.

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