YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
Indulge in a velvety, protein-packed cheesecake that combines the tang of Greek yogurt with the creaminess of light cream cheese and cottage cheese. With a delicate nutty date-almond crust, every bite is a satisfying dessert that balances smooth texture and a refreshing lemony accent.
INGREDIENTS
30g Almond Flour
20g Pitted Dates
200g Nonfat Greek Yogurt
80g Light Cream Cheese
100g Low-Fat Cottage Cheese
3 Egg Whites
1 tbsp Honey
1 tsp Vanilla Extract
1 tsp Lemon Juice
Pinch of Salt
PREPARATION
Preheat your oven to 350°F (175°C). Line a small springform pan or an 8-inch round pan with parchment paper.
In a food processor, blend the almond flour and pitted dates until the mixture is sticky and crumbly. Press this mixture firmly into the base of your prepared pan to form an even crust.
In a large mixing bowl, combine the nonfat Greek yogurt, light cream cheese, low-fat cottage cheese, egg whites, vanilla extract, lemon juice, and a pinch of salt. Beat the mixture until completely smooth and creamy.
Pour the creamy filling over the crust in the pan, smoothing the top with a spatula for an even layer.
Bake in the preheated oven for 25-30 minutes, or until the edges are set and the center slightly jiggles. The cheesecake will firm up as it cools.
Remove from the oven and let the cheesecake cool to room temperature, then refrigerate for at least 2 hours to allow it to fully set.
Before serving, drizzle the honey evenly over the top of the cheesecake. Slice and enjoy a decadent, protein-rich dessert.