Directions

1. Pre-heat the oven to 180º. Line and grease a spring form tin.
2. Combine the base ingredients and press into baking tin. Bake for 15 min.
3. In a food processer mix the cheesecake ingredients until well combined. Bake for 20 min.
4. Once bake allow cheesecake to cool before topping with jelly.
5. To make jelly layer, mix the gelatine and 250ml of hot water. Combine the BCAA’s and remaining 250ml of room temp water. Add the BCCA’s to the gelatine mixture and top the chilled cheesecake.
6. Return to the fridge for 6 hours or until Jelly has set.
7. Enjoy your Tropical Lo-Carb Cheesecake.