YOUR SOLIN GENERATED RECIPE
Creamy Vanilla Bean Protein Cheesecake
Velvety vanilla bean cheesecake baked over a toasted oat crust and topped with vibrant fresh raspberries for a bright finish.
INGREDIENTS
0.25 cup rolled oats
1 tsp coconut oil
0.75 cup nonfat Greek yogurt
1 scoop vanilla protein powder
1 large egg
1 tsp vanilla bean paste
0.5 cup fresh raspberries
1 pinch sea salt
PREPARATION
Preheat your oven to 325°F (165°C) and lightly grease a 4-inch ramekin with a touch of coconut oil.
In a small bowl, combine the rolled oats and melted coconut oil, stirring until the oats are evenly moistened.
Press the oat mixture firmly into the bottom of the prepared ramekin to create a solid crust layer.
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg, vanilla bean paste, and sea salt until the batter is completely smooth.
Pour the cheesecake filling over the oat crust and gently tap the ramekin on the counter to release any air bubbles.
Bake for 25 to 30 minutes, or until the edges are set and the center has a slight, custard-like jiggle.
Remove from the oven and allow to cool to room temperature, then transfer to the refrigerator for at least 2 hours to fully set.
Top with fresh raspberries before serving to add a bright, tart contrast to the creamy vanilla filling.