YOUR SOLIN GENERATED RECIPE
High-Protein New York Style Cheesecake Bowl
Creamy baked cheesecake crafted with protein-rich Greek yogurt and cottage cheese, featuring a buttery almond flour crust and a vibrant, tart raspberry topping.
INGREDIENTS
1 cup Nonfat Greek yogurt
0.25 cup Low-fat cottage cheese
1 large egg
0.5 scoop vanilla protein powder
1 tsp vanilla extract
2 tbsp almond flour
1 tsp maple syrup
0.5 cup fresh raspberries
0.13 tsp sea salt
1 tsp lemon juice
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, stir together the almond flour and maple syrup until the mixture is crumbly and moist.
Press the almond flour mixture firmly into the bottom of the prepared pan to create an even crust layer.
Place the Greek yogurt, cottage cheese, egg, protein powder, vanilla extract, sea salt, and lemon juice into a blender.
Process the mixture on high until it is completely smooth and no lumps from the cottage cheese remain.
Pour the cheesecake batter over the crust in the pan, smoothing the top with a spatula.
Bake for 25 to 30 minutes, or until the edges are firm and slightly golden, while the center still has a slight jiggle.
Remove from the oven and let it cool to room temperature, then transfer to the refrigerator for at least 2 hours to set.
Top the chilled cheesecake with fresh raspberries before serving.