YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
A baked protein cheesecake made with Greek yogurt and cottage cheese on a nutty almond crust, topped with a vibrant and jammy raspberry reduction.
INGREDIENTS
4 tbsp Almond Flour
0.5 cup Nonfat Greek Yogurt
0.5 scoop Vanilla Whey Protein
0.25 cup Low-fat Cottage Cheese
1 large Egg White
2 tbsp Monk Fruit Sweetener
0.5 cup Fresh Raspberries
1 tsp Vanilla Extract
PREPARATION
Preheat your oven to 325°F and lightly grease a 4-inch ramekin or small springform pan.
In a small bowl, mix the almond flour with a teaspoon of water and a pinch of sweetener until it forms a crumbly dough.
Press the almond mixture firmly into the bottom of the prepared ramekin to create an even crust.
In a blender or food processor, combine the Greek yogurt, cottage cheese, protein powder, egg white, vanilla extract, and monk fruit sweetener.
Blend the mixture until completely smooth and creamy to ensure there are no lumps from the cottage cheese.
Pour the cheesecake batter over the almond crust and smooth the top with a spatula.
Bake for 25-30 minutes or until the edges are set but the center still has a slight jiggle.
Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to set completely.
Mash the fresh raspberries in a small bowl to create a sauce and spread them over the chilled cheesecake before serving.