YOUR SOLIN GENERATED RECIPE
Creamy Vanilla Bean Protein Cheesecake
Velvety cottage cheese and Greek yogurt baked into a nutty almond crust, infused with aromatic vanilla bean for a decadent yet protein-packed treat.
INGREDIENTS
2 tbsp almond flour
1 tsp coconut oil
0.75 cup non-fat Greek yogurt
0.25 cup low-fat cottage cheese
0.5 scoop vanilla protein powder
1 large egg
1 tbsp maple syrup
1 tsp vanilla bean paste
0.13 tsp sea salt
PREPARATION
Preheat your oven to 325°F and line a small 4-inch ramekin or springform pan with parchment paper.
In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency, then press firmly into the bottom of the prepared pan.
Place the Greek yogurt, cottage cheese, protein powder, egg, maple syrup, vanilla bean paste, and sea salt into a high-speed blender.
Blend the filling on high until completely smooth and aerated, ensuring no lumps of cottage cheese remain.
Pour the cheesecake batter over the almond crust and tap the pan on the counter to release any trapped air bubbles.
Bake for 25 to 30 minutes until the edges are set and slightly golden, but the center remains slightly jiggly.
Remove from the oven and let cool at room temperature for 30 minutes before transferring to the refrigerator to set for at least 2 hours.