YOUR SOLIN GENERATED RECIPE
High-Protein Chocolate Cheesecake with Greek Yogurt
A velvety chocolate cheesecake made with blended cottage cheese and Greek yogurt, baked until set and finished with a sprinkle of bittersweet chocolate chips.
INGREDIENTS
150g Non-fat Greek Yogurt
100g Low-fat Cottage Cheese
1 large Egg
5g Chocolate Whey Protein Powder
5g Unsweetened Cocoa Powder
10g Almond Flour
5g Dark Chocolate Chips
PREPARATION
Preheat your oven to 325°F and lightly grease a small oven-safe ramekin or springform pan.
Place the cottage cheese in a blender or food processor and blend until completely smooth and creamy.
In a mixing bowl, whisk together the blended cottage cheese, Greek yogurt, egg, protein powder, cocoa powder, and a drop of stevia or vanilla extract.
Press the almond flour into the bottom of the prepared ramekin to create a thin base layer.
Pour the chocolate batter over the almond flour base and sprinkle the dark chocolate chips on top.
Bake for 25 to 30 minutes or until the edges are firm but the center still has a slight jiggle.
Remove from the oven and let it cool to room temperature before refrigerating for at least 2 hours to fully set.