Cheesecake Recipe

If you do it right it will make you cry (happy tears)

I’d been requested to post the step-by-step details for my cheesecake so here goes:

Ingredients:
670g Philadelphia fat-free cream cheese
115g Whey Protein (I used MyProtein True Whey Toffee-Fudge
120ml Fresh milk (water would work or another type of milk) 
2 no. Whole egg
Tbsp Vanilla Extract 
40g Xylitol
¼ tsp Salt

1. Cream cheese into a mixing bowl and mix up (best using an electric whisk/mixer) until creamy
2. Add ½ of the milk and slowly add the whey while continuing to mix, adding the rest of the milk as you add the whey. Scrape down the sides of the bowl
3. Add the vanilla, salt and xylitol and mix again
4. Taste the mix. It should taste like sex on a spoon. If it doesn’t then you’ve fucked up or possibly just don’t like sex. If it needs a little more sweetness then add a touch more xylitol (go easy as too much of that stuff can make you shit yourself). 
5. Pour mix into a cake tin, I use a 9” springform and put it in a water bath* in a preheated oven at around 165°C (330°F) for 30 minutes then turn down to around 100°C(210°F) and leave in for about an hour. If you’ve got a thermometer then I believe an internal temp of 70°C(155°F) means it’s cooked. I don’t have one but just keep checking about 15 minutes before the time is up.

• A water bath is just what it sounds like, place the cake tin inside a pan/pyrex with water in up to ½-1” from the top. This helps it to cook evenly. I learnt the hard way one time, forgot the water bath. The inside was lovely and gooey but the outside was as dry as a nuns chuff.

Macros again for the whole cake:

You can be as creative as you like, top with fruit, protein fluff, nutella. Digestive biscuits can form a decent base as well..........