Recipe brought to you by Kinetica Sports


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)

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

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

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!!!!


Please enter your comment!
Please enter your name here