YOUR SOLIN GENERATED RECIPE
High-Protein New York Style Breakfast Cheesecake
Velvety blended cottage cheese and Greek yogurt baked over a toasted oat crust, offering a creamy texture with a bright hint of lemon zest.
INGREDIENTS
0.25 cup rolled oats
1 tsp coconut oil
0.75 cup low-fat cottage cheese
0.75 cup non-fat Greek yogurt
1 large egg
1 tbsp honey
1 tsp vanilla extract
0.5 tsp lemon zest
0.25 cup fresh raspberries
PREPARATION
Preheat your oven to 325°F (165°C) and lightly grease a 4-inch springform pan or a large oven-safe ramekin.
Pulse the rolled oats in a blender until they reach a coarse flour consistency, then stir in the coconut oil and press the mixture firmly into the bottom of the prepared pan.
In a clean blender, combine the cottage cheese, Greek yogurt, egg, honey, vanilla extract, and lemon zest.
Blend on high until the mixture is completely smooth and silky, with no visible curds from the cottage cheese.
Pour the cheesecake batter over the oat crust and smooth the surface with a spatula.
Bake for 35 to 40 minutes until the edges are firm and set, but the center remains slightly jiggly.
Remove from the oven and allow it to cool to room temperature before transferring to the refrigerator to chill for at least 2 hours.
Top with fresh raspberries before serving.