YOUR SOLIN GENERATED RECIPE
Creamy Protein Cheesecake with Cornmeal Crust
Indulge in a creamy, protein-enhanced cheesecake that surprises with a slightly crunchy, golden cornmeal crust. This dessert strikes a delicate balance between a light, tangy filling and a subtly sweet, nutty topping, creating a dessert experience that's both nutritious and satisfying.
INGREDIENTS
2 oz low-fat cream cheese
1/2 cup non-fat Greek yogurt
1/4 scoop (approx. 7.5g) whey protein powder (vanilla)
1/4 cup cornmeal
1/3 cup rolled oats
1 tbsp honey
PREPARATION
Preheat your oven to 350°F (175°C).
In a small bowl, mix the cornmeal with a little water (about 1-2 teaspoons) until it clumps slightly; press this mixture firmly into the base of a small, oven-safe springform pan to form an even crust. Bake the crust for about 8-10 minutes until it starts to firm up, then remove from the oven.
In another bowl, blend together the low-fat cream cheese, non-fat Greek yogurt, and the quarter scoop of vanilla whey protein powder until smooth and creamy. Taste and adjust sweetness if desired, keeping in mind the topping will also add a touch of honey.
Pour the cheesecake filling over the pre-baked cornmeal crust, smoothing the top with a spatula.
In a small pan, gently toast the rolled oats over medium heat for 3-4 minutes until they are fragrant. Remove from heat and stir in the honey until evenly coated.
Evenly sprinkle the toasted oats and honey mixture on top of the cheesecake filling.
Refrigerate the assembled cheesecake for at least 3-4 hours (or overnight) to allow it to set properly before serving.