YOUR SOLIN GENERATED RECIPE
Classic New York Cheesecake
Baked with a velvety cottage cheese and Greek yogurt filling over a toasted almond crust, this protein-packed cheesecake is finished with a bright raspberry topping.
INGREDIENTS
2 tbsp almond flour
1 tsp coconut oil
1 cup non-fat Greek yogurt
0.5 cup low-fat cottage cheese
2 large egg whites
1 tbsp maple syrup
1 tsp vanilla extract
0.5 cup fresh raspberries
0.25 tsp sea salt
PREPARATION
Preheat your oven to 325°F (165°C) and lightly grease a small oven-safe ramekin or 4-inch springform pan.
In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency, then press it firmly into the bottom of the pan.
Place the cottage cheese, Greek yogurt, egg whites, maple syrup, vanilla extract, and sea salt into a high-speed blender.
Process the mixture until it is completely smooth and aerated, ensuring no lumps from the cottage cheese remain.
Pour the creamy filling over the almond crust and bake for 35 to 40 minutes until the edges are firm but the center still has a slight jiggle.
Remove from the oven and let it cool completely at room temperature before refrigerating for at least 2 hours to set.
Top the chilled cheesecake with fresh raspberries before serving for a burst of tart flavor.