YOUR SOLIN GENERATED RECIPE
High-Protein New York Style Cheesecake
Baked velvety Greek yogurt and cottage cheese cheesecake featuring a crisp graham cracker base and a fragrant vanilla finish.
INGREDIENTS
0.5 cup non-fat Greek yogurt
0.5 cup low-fat cottage cheese
0.75 scoop vanilla protein powder
1 whole egg
0.25 cup monk fruit sweetener
1 tsp vanilla extract
2 whole graham crackers
1 tsp ghee
0.13 tsp sea salt
PREPARATION
Preheat your oven to 325°F and line the bottom of a 4-inch springform pan with parchment paper.
Pulse the graham crackers in a food processor until they reach a fine crumb consistency, then stir in the melted ghee.
Press the cracker mixture firmly into the bottom of the prepared springform pan to create an even crust.
Place the cottage cheese in a high-speed blender and process until the texture is completely smooth and creamy.
In a medium mixing bowl, whisk together the blended cottage cheese, Greek yogurt, protein powder, egg, monk fruit, vanilla, and sea salt.
Pour the cheesecake batter over the prepared crust and use a spatula to smooth the surface.
Bake for 35 to 40 minutes until the edges are set and firm, but the center still has a slight jiggle.
Remove from the oven and allow the cheesecake to cool to room temperature before refrigerating for at least 4 hours to set.